冷冻温度对小青菜营养、质构和微观结构的影响  

Effects of Freezing Temperature on Nutritional Content, Texture, and Microstructure of Pak Choi

作　　者：余驰[1] 许丛丛[1] 李云飞[1] 

机构地区：[1]上海交通大学农业与生物学院,上海200240

出　　处：《食品工业》2016年第7期111-116,共6页The Food Industry

摘　　要：试验研究了不同冷冻温度分别对小青菜叶、小青菜杆的营养指标、质构参数、微观结构的影响。结果显示,3种不同的冷冻方案(-20℃,-70℃和-196℃)都显著地影响了菜杆的各项质构参数(p<0.05),其中-196℃保护效果最佳(内聚性除外);对于菜叶,-196℃处理组的穿刺力最小。通过扫描电镜图可以发现,相比于-20℃和-70℃,-196℃最为完整地保护了菜杆的微观结构。而皮尔森相关性分析结果显示,菜叶中的叶绿素与最大穿刺力呈现出显著的正相关关系(p<0.05);在菜杆中,干物质、水分、总糖和总酚与TPA参数(内聚性除外)呈现出显著的正相关关系(p<0.05),而维生素C与各项质构参数都有显著的相关关系(p<0.05)。研究结果可为小青菜的保藏提供参考。Evaluate the nutritional attributes, texture, and micmstructure of frozen/thawed pakchoi. The results showed that three freezing protocols （-20 ℃, -70 ℃, and -196 ℃） significantly （p〈0.05） affected all the textural parameters from texture profile analysis of leaf stalk, and - 196 ℃ performed the best protective effect （expect for cohesiveness）. For the leaf blade, -196℃ resulted in the minimal puncture force. Freezing at -196 ℃ best maintained the microstmcture of the stalk. Pearson＇s correlation analysis showed that chlorophyll was positively correlated with the max puncture force in leaf blade （p〈0.05）. Dry matter, water content, total sugar, and total phenol were positively correlated with textural attributes （except for cohesiveness） in leaf stalk （p〈 0.05）. Vitamin C was related to all the textural properties of leaf stalk （p 〈 0.05）.

关 键 词：小青菜 冷冻 质构 营养指标 相关性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]