Abstract：
Cryopreservation, one of the most effective preservation methods, is essential for maintaining the safety and quality of food. However, there is no denying the fact that the quality of muscle food deteriorates as a result of the unavoidable production of ice. Advancements in cryoregulatory materials and techniques have effectively mitigated the adverse impacts of ice, thereby enhancing the standard of freezing preservation. The first part of this overview explains how ice forms, including the theoretical foundations of nucleation, growth, and recrystallization as well as the key influencing factors that affect each process. Subsequently, the impact of ice formation on the eating quality and nutritional value of muscle food is delineated. A systematic explanation of cutting-edge strategies based on nucleation intervention, growth control, and recrystallization inhibition is offered. These methods include antifreeze proteins, ice-nucleating proteins, antifreeze peptides, natural deep eutectic solvents, polysaccharides, amino acids, and their derivatives. Furthermore, advanced physical techniques such as electrostatic fields, magnetic fields, acoustic fields, liquid nitrogen, and supercooling preservation techniques are expounded upon, which effectively hinder the formation of ice crystals during cryopreservation. The paper outlines the difficulties and potential directions in ice inhibition for effective cryopreservation.
摘要：
冷冻保存,最有效的保存方法之一,对于保持食品的安全和质量至关重要。然而,无可否认，由于不可避免的冰的产生，肌肉食物的质量会下降。冷冻调节材料和技术的进步有效地减轻了冰的不利影响，从而提高了冷冻保存的标准。本概述的第一部分解释了冰是如何形成的，包括成核的理论基础，增长,和再结晶以及影响各工序的关键影响因素。随后，描述了冰形成对肌肉食品的饮食质量和营养价值的影响。基于成核干预的前沿策略的系统解释，生长控制，和重结晶抑制提供。这些方法包括抗冻蛋白，冰核蛋白，抗冻肽，天然的低共熔溶剂，多糖，氨基酸,以及它们的衍生物。此外，先进的物理技术，如静电场，磁场,声场,液氮,阐述了过冷保鲜技术，这有效地阻碍了冷冻保存过程中冰晶的形成。本文概述了有效冷冻保存在抑制冰方面的困难和潜在方向。
