解冻方式对冷冻脱衣核桃仁解冻品质的影响  

Effect of Thawing Methods on Thawing Quality of the Frozen Stripped-Walnut Kernel

作　　者：李兴 王永伦 杨苗 林姿娜 徐怀德[1] LI Xing;WANG Yonglun;YANG Miao;LIN Zina;XU Huaide(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品工业科技》2023年第20期61-69,共9页Science and Technology of Food Industry

基　　金：核桃、红枣加工关键技术转化应用(陕农计财[2020]44号)。

摘　　要：为研究不同解冻方式对冷冻脱衣核桃仁品质的影响,以温水浸泡去皮的冷冻脱衣核桃仁为材料,对室温空气解冻、微波解冻、4℃冷藏解冻和室温超声解冻后核桃仁的色值、质构、游离氨基酸、维生素E(V_(E))、不饱和脂肪酸、酸败指标、挥发性成分和显微组织结构进行了测定。结果表明,微波解冻的脱衣核桃仁中游离氨基酸总量、V_(E)和不饱和脂肪酸等营养物质含量较高,烘烤类香气较浓郁,但核仁色泽变暗,油脂氧化严重,细胞之间孔隙较大;室温空气解冻后核桃仁色泽最差,且氧化哈败程度严重;4℃冷藏解冻和室温超声解冻下核仁亮度较高,质地保持较好,游离氨基酸总量显著(P<0.05)高于其它解冻方式,不饱和脂肪酸含量较高,仅有轻度酸败,贮藏细胞均匀性较好。综上,4℃冷藏解冻和室温超声解冻能较好地减轻解冻过程的油脂氧化,保留色泽和营养,保证脱衣核桃仁的解冻品质。To explore the effect of different thawing methods on the quality of frozen stripped-walnut kernel,the walnut kernel was soaked in warm water to remove the inner seed coat and then frozen as the test material.The color value,texture,free amino acids,V_(E),unsaturated fatty acids,rancidity index,volatile composition and microtissue structure of walnut after air thawing at room temperature,microwave thawing,refrigerator thawing at 4℃ and room temperature ultrasound thawing were measured.The results showed that the content of total free amino acids,V_(E),unsaturated fatty acids of stripped-walnut kernel after microwave thawing was higher,and the aroma of roasting was relatively stronger.However,the walnut kernel darkens,the oil oxidation was serious,and the pores between cells were relatively large.The walnut kernel color was the worst after thawing in air at room temperature,and the degree of oxidation was serious.After thawing at 4℃ and ultrasonic thawing at room temperature,walnut kernel brightness was higher,the texture was good,the total amount of free amino acids was significantly(P<0.05)higher than that of other thawing methods,the content of unsaturated fatty acids was higher,slight oxidation of walnut kernel,the homogeneity between the storage cells was much better.In conclusion,4℃ refrigeration thawing and room temperature ultrasound thawing could better reduce the oxidation of oil during thawing,retain color and nutrition of walnut,and ensure the thawing quality of stripped-walnut kernel.

关 键 词：脱衣核桃仁 解冻方式 品质 油脂酸败 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]