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中国精品科技期刊2020
姜怡彤, 接伟光, 徐飞, 张彦军, 初众. 解冻方式对速冻菠萝蜜果肉品质的影响[J]. 食品工业科技, 2020, 41(1): 266-271,278. DOI: 10.13386/j.issn1002-0306.2020.01.043
引用本文: 姜怡彤, 接伟光, 徐飞, 张彦军, 初众. 解冻方式对速冻菠萝蜜果肉品质的影响[J]. 食品工业科技, 2020, 41(1): 266-271,278. DOI: 10.13386/j.issn1002-0306.2020.01.043
JIANG Yi-tong, JIE Wei-guang, XU Fei, ZHANG Yan-jun, CHU Zhong. Effect of Thawing Methods on Pulp Quality of Quick-frozen Jackfruit[J]. Science and Technology of Food Industry, 2020, 41(1): 266-271,278. DOI: 10.13386/j.issn1002-0306.2020.01.043
Citation: JIANG Yi-tong, JIE Wei-guang, XU Fei, ZHANG Yan-jun, CHU Zhong. Effect of Thawing Methods on Pulp Quality of Quick-frozen Jackfruit[J]. Science and Technology of Food Industry, 2020, 41(1): 266-271,278. DOI: 10.13386/j.issn1002-0306.2020.01.043

解冻方式对速冻菠萝蜜果肉品质的影响

Effect of Thawing Methods on Pulp Quality of Quick-frozen Jackfruit

  • 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(L*)、红色度(a*)、黄色度(b*)和总色差(ΔE)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。

     

    Abstract: 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%,VC 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.

     

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