不同解冻方法对速冻草石蚕品质的影响  

Influence of Different Thawing Methods on Quality of Quick-frozen Stachys sieboldii

作　　者：谭冬梅[1,2] 谭书明[3,2] 袁忠琴 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵阳550025 [3]贵州大学生命科学学院,贵阳550025

出　　处：《食品工业》2017年第5期11-15,共5页The Food Industry

基　　金：基金项目:草石蚕腌制技术研究(黔科合NY 2015 3025-2)

摘　　要：通过对微波解冻、超声波解冻、水浴解冻和空气解冻4种解冻方法解冻草石蚕所需时间,以及解冻后草石蚕的物理特性、营养品质和果胶酶活性、多酚氧化酶活性(PPO)的测定,研究不同解冻方法对速冻草石蚕品质的影响。结果表明,解冻时间上,微波解冻用时最短,超声波解冻次之;物理特性方面,微波解冻后草石蚕硬度保持最好,汁液流失率仅为3.15%;营养品质方面,微波解冻后VC、可溶性固形物含量显著高于其它3种方法;4种方法解冻后,果胶酶活性、多酚氧化酶(PPO)活性均呈贮藏初期有所上升,后期显著下降的趋势,微波解冻后,2种酶的活性均低于其他3种方法。综合分析,微波解冻较适合速冻草石蚕的解冻。The effects of different thawing methods, microwave, ultrasonic, water bath, and air thawing, on qualitycharacteristics of quick-frozen Stachys sieboldii were investigated by measuring the required thawing time as well as physicalproperties, nutritional quality and pectic enzyme activity, polyphenol oxidase （PPO） activity of thawed Staehys sieboldii. Theresults showed that the time necessary to thaw frozen Staehys sieboldii used less by microwave thawing, ultrasonic rankedsecond. Microwave thawing was the best for maintaining harness ofStaehys sieboldii and minimizing the drip loss, only 3.15%.Furthermore, microwave-thawed samples exhibited a significantly higher contents of vitamin C （VC） and soluble solids thanthose thawed by other three methods. Pectic enzyme activity and polyphenol oxidase activity increased at the early stageand then significantly went down by the four thawing methods. The activity of two enzymes was lower than the other threemethods by microwave thawing. Taken together these results demonstrated that microwave was a suitable thawing method forfrozen Staehys sieboldii.

关 键 词：液氮速冻 草石蚕 解冻方法 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]