摘要
为确定速冻菠萝蜜果肉最佳解冻方式,本文对比了室温解冻(RT)、低温解冻(LT)、流水解冻(FWT)、微波解冻(MWT)和超声波解冻(UST)5种解冻方式下的果肉品质。结果表明:解冻时间,MWT<UST<FWT<RT<LT;物理特性,MWT色泽明亮度(厂)、红色度(/)、黄色度(广)和总色差(AE)值分别为60.35,3.25,42.41和6.28,汁液流失率0.18%,与新鲜样品(FS)较接近;MWT硬度较FS降低了24.77%;营养品质,MWT总酸含量较FS增加了0.03%,VC损失了0.14%,可溶性固形物含量增加了4.46%,菌落总数数量较少,感官香气与FS较接近。综上,MWT是一种适合速冻菠萝蜜果肉解冻的有效方式。
In order to determine the best thawing method of quick-frozen jackfruit pulp,the pulp quality of quick-frozen jackfruit pulp under five thawing methods were compared,including room temperature thawing(RT),low temperature thawing(LT),flowing water thawing(FWT),microwave thawing(MWT)and ultrasonic thawing(UST).The results showed that the thawing time was MWT<UST<FWT<RT<LT.For physical properties,MWT color brightness(L*),red(a*),yellow(b*)and total color difference(E)values were 60.35,3.25,42.41 and 6.28,respectively,juice loss rate was 0.18%,which was close to fresh sample(FS).Compared with FS,the hardness of MWT were reduced by 24.77%.For nutritional quality,the total acid content of MWT increased by 0.03%,V_C Decreased by 0.14%,soluble solid content increased by 4.46%,the total number of colonies was small,and the sensory aroma was close to FS.In conclusion,MWT is an effective way to defrost frozen jackfruit flesh.
作者
姜怡彤
接伟光
徐飞
张彦军
初众
JIANG Yi-tong;JIE Wei-guang;XU Fei;ZHANG Yan-jun;CHU Zhong(Heilongjiang East College Institute of Food Engineering,Harbin 150086,China;Spice and Beverage Research Institute,CATAS,Wanning 571533,China)
出处
《食品工业科技》
CAS
北大核心
2020年第1期266-271,278,共7页
Science and Technology of Food Industry
基金
海南省重点研发计划项目(ZDYF2019069)
关键词
速冻菠萝蜜
微波解冻
解冻方式
低温解冻
quick-frozen jackfruit
microwave thawing
thawing methods
low temperature thawing