真空冷却对鲜切芒果冷冻贮藏品质变化的影响

Effect of Vacuum Cooling on Frozen Storage Quality of Fresh-cut Mango

本文通过在芒果丁冷冻前,加入真空冷却预处理,测定芒果的糖酸含量、汁液流失率、色差、质构、丙二醛、总酚黄酮和水分分布等指标,与直接冷冻处理相对比,分析了真空冷却预处理对鲜切芒果丁在冷冻贮藏期间品质的影响。结果显示,在贮藏6周过程中经过真空预冷处理的冷冻芒果可溶性固形物相较直接冷冻提高0.8°Brix;可滴定酸含量保持在9.31%,高出直接冷冻组4.08%;对抗坏血酸的保留效率是直接冷冻组的1.99倍。真空预冷的果肉的硬度在6周内下降9.72%,直接冷冻的下降达21.04%;对比水分分布结果分析,经过真空预冷处理的果肉中结合水含量稳定六周内波动仅1%,水分的束缚程度强于直接冷冻芒果。

In this study,the effect of vacuum cooling pretreatment on the quality of fresh-cut diced mangoes during frozen storage is analyzed by adding vacuum cooling pretreatment to the diced mangoes before freezing and determining the sugar-acid content,juice loss rate,color difference,texture,malondialdehyde,total phenolic flavonoids,and moisture distribution,compared with direct freezing treatment.The results showed that the soluble solids of frozen mangoes treated with vacuum pre-cooling increased by 0.8°Brix compared with direct freezing after 6 weeks of storage;the titratable acid content is maintained at 9.31%,which is 4.08%higher than that of the direct freezing group;the retention efficiency of ascorbic acid is 1.99 times higher than that of the direct freezing group.The hardness of the vacuum pre-chilled pulp is decreased by 9.72%in six weeks,while that of the directly frozen one is decreased by 21.04%;compared with the analysis of the moisture distribution results,the bound water content in the pulp of the vacuum pre-chilled treated fruit fluctuated only 1%within six weeks of stabilization,and the degree of moisture binding is stronger than that of the directly frozen mango.