海藻糖浸泡处理对冷冻苹果片质量特性的影响

Effect of trehalose soaking treatment on quality of frozen apple slice

为研究海藻糖浸泡前处理对速冻苹果片质量的影响,将苹果片分别采用5%、10%和20%的海藻糖浸泡后进行冷冻,在-18℃保持14d后,解冻,测定其汁液流失率、穿刺力、色泽和维生素C含量,并于未加海藻糖的冻结样品进行比较。结果表明,苹果采用海藻糖浸泡后,随着海藻糖浓度的增加,苹果片的各项质量特性发生变化,于未加海藻糖处理的速冻苹果片相比,添加20%海藻糖处理的冷冻苹果片,其液流失率由16.0%降低至6.4%,穿刺力由12.8g提高至14v5g,维生素C含量由0.98mg/100g提高至4.1mg/100g,L值由48.64增加到50.57,a值由6.62降低到3.96,b值由26.66增加到27.92。表明海藻糖浸泡可有效降低冷冻对苹果细胞的损害,较好的保持苹果片的质量。

To investigate the effect of trehalose soaking treatment on the quality of frozen apple slice,apple slices were soaked in different concentration(5%,10%,20%) of trehalose before being frozen.The frozen apple slices were monitored at-18℃ for 14 days.The quality-affecting parameters were evaluated by physical and chemical methods(firmness,colour,Vc and liquid loss ratio) and compared to the control sample(0% trehalose).The results shown that quality index of frozen apple slice changed with the trehalose increasing.Compare to the control sample,after apple slices were soaked by20%trehalose,the liquid loss ratio were lower from 16.0% to 6.4%,firmness were increas from12.8gto14.5g,Vc content were increas from 0.98 mg/100gto 4.1mg/100g,L value were increas from 48.64to 50.57,a value were lower from 6.62 to 3.96,b value were increas from 26.66to 27.92,respectively.It indicated that trehalose soaking treatment was a good method for keep the apple quality in frozen for it could efficiency low the cell destruction.