不同解冻方式对西梅品质的影响  

Effect of Different Thawing Methods on Quality of Prunes

作　　者：吴新怡 潘志涛 朱吟非 王超[1] 段翰英[1] WU Xinyi;PAN Zhitao;ZHU Yinfei;WANG Chao;DUAN Hanying(Food Science and Technology Department,College of Science and Engineering,Jinan University,Guangzhou 510632,China)

机构地区：[1]暨南大学理工学院食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2022年第18期331-336,共6页Science and Technology of Food Industry

基　　金：湛江市科技计划项目(2020A04012);2022年度广东省博士工作站项目。

摘　　要：为探讨不同解冻方式对西梅品质的影响,本研究将经液氮冷冻后的西梅采用5种方式(热水、微波、超声波、超高压、常温)进行解冻,并测定不同处理对西梅汁液流失率、微观结构、酶活性、营养成分及感官品质等的影响。结果表明,相对于常温解冻,超声波与30℃热水解冻均可加速解冻过程,但汁液流失率较高(2%~3%)。微波解冻时,虽然易出现受热不均现象,但其汁液流失率最低(1.08%),也能较好地保持西梅微观结构和质构。超高压(100 MPa)解冻时间最短(60 s),能提高西梅硬度、咀嚼性等,感官评价接受度也较高,但细胞出现了严重的分离、破裂现象,造成了约5%的汁液流失率。除超声波解冻外,不同解冻方式对西梅的果胶酶活性和可溶性固形物、维生素C含量均造成显著下降(P<0.05),其中超高压解冻可降低96.60%果胶酶活性,微波解冻造成可溶性固形物和维生素C的流失最小,分别降低了9.17%和44.70%。因此,本研究可为解冻技术在西梅保鲜和加工的应用起到一定的借鉴作用。To study the effects of different thawing methods on prune quality, five thawing methods(hot water, microwave,ultrasound, high hydrostatic pressure and room temperature) were applied to treat quick-frozen prunes by liquid nitrogen.The juice loss rate, microstructure, enzyme activity, nutrient contents and sensory quality of prunes were determined. The results showed that compared to room temperature thawing, ultrasonic and 30 °C hot water treatment could accelerate the thawing process, but the juice loss rate was higher(2%~3%). Microwave thawing led to uneven heating but with less juice loss(1.08%), good microstructure and texture. High hydrostatic pressure(100 MPa) had the shortest thawing time(60 s),which could improve the hardness, chewiness and sensory evaluation acceptance, but it had caused 5% juice loss rate with severe separation and rupture in cells. Except for ultrasound thawing, different thawing methods significantly decreased the pectinase activity, soluble solid content(SSC) and vitamin C content of prunes. Among them, high hydrostatic pressure thawing could reduce the pectinase activity by 96.60%, while the loss of SSC and vitamin C by microwave thawing was the least, which were 9.17% and 44.70%, respectively. Thus, this study could provide some references for the application of various thawing technologies in the preservation and processing of prunes.

关 键 词：西梅 解冻 超高压 微波 汁液流失率 微观结构 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]