不同解冻新技术对芒果品质的影响

Effects of Different New Thawing Methods on Quality of Mango

研究了不同解冻新技术对芒果品质以及解冻时间的影响。首先将样品在-40℃条件下冻结24 h,然后采用常温空气、常温静水、微波及超高压四种技术对芒果进行解冻。试验结果证明,在四种解冻技术中,常温空气解冻和常温静水解冻所需解冻时间较长,汁液流失较严重,并且硬度、维生素C含量及色泽都有所下降。而超高压技术虽然时间最短,但其处理过程对芒果结构破坏严重,造成汁液率也最大,硬度和VC含量下降程度最显著。而300 W微波解冻既能达到快速解冻的作用,又能较好地保持芒果品质,为最优解冻方式。

The effects of different thawing methods on thawing time and the quality attributes （drip loss, hardness, color, and vitamin C content） of frozen mango cuboids were investigated. The samples were frozen at -40 ℃ for 24 h in a commercial freezer, and then thawed by four methods, including air thawing, water thawing, microwave thawing and high-pressure thawing. The results revealed that samples thawed by air and water had more thawing time and lower quality in drip loss, hardness, vitamin C content and color. The samples thawed by high-pressure had the shortest thawing time but the lowest quality in drip loss, hardness and vitamin C content due to the cell collapse caused by high pressure. However, samples thawed by microwave at 300 W obtained much better results than other thawing methods with shorter thawing time and higher quality, which was proposed as the most favorable thawing condition.