不同速冻温度对秭归脐橙果实组织品质特性和微观结构的影响  

Effect of Different Quick-freezing Temperatures on Quality Characteristics and Microstructure of Zigui Navel Orange Fruit Tissue

作　　者：王留言 任婧楠 秦雨晴 范刚 潘思轶 李正伦 胡兆兴 何祥 WANG Liuyan;REN Jingnan;QIN Yuqing;FAN Gang;PAN Siyi;LI Zhenglun;HU Zhaoxing;HE Xiang(College of Food Science and Technology,Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology,Ministry of Education/Hubei Province Key Laboratory of Fruit&Vegetable Processing&Quality Control,Wuhan 430070,China;Qugu Food Co.,Ltd.,Zigui 443600,China)

机构地区：[1]华中农业大学食品科学技术学院/环境食品学教育部重点实验室/果蔬加工与品质调控湖北省重点实验室,湖北武汉430070 [2]秭归县屈姑食品有限公司,湖北秭归443600

出　　处：《食品工业科技》2024年第23期322-330,共9页Science and Technology of Food Industry

基　　金：湖北省重点研发计划(2022BBA0030);湖北省科技人才服务企业项目(2023DJC116)。

摘　　要：为了提高速冻秭归脐橙的品质,分别在不同速冻温度下(-20、-30、-40、-50、-60、-70、-80℃)对秭归脐橙果肉和果皮进行加工,以评估对食用品质、维生素C、生物活性化合物、抗氧化特性、水分状态和分布以及微观结构的影响。结果表明:-60℃到-80℃速冻果肉具有较好的质地、生物活性和抗氧化活性,-80℃速冻果肉通过相变阶段的时间最短,水分状态和分布与新鲜果肉最接近。-40℃和-50℃速冻能够很好地保留果肉的维生素C含量、色泽和滋味。-70℃和-80℃速冻果皮的维生素C含量、色泽、质地、生物活性化合物和抗氧化活性均较高。此外,-80℃速冻果皮的冻结时间最短,微观结构最接近对照组。综上,秭归脐橙果肉的最适速冻温度范围为-40~-80℃;果皮的最适速冻温度范围为-70~80℃,这些发现对速冻脐橙类水果的综合评价和进一步研究开发具有重要意义。In this study,in order to improve the quality of quick-frozen Zigui navel oranges,they were processed at varying quick-freezing temperatures(-20,-30,-40,-50,-60,-70 and-80℃).On the flesh and peel of Zigui navel orange to assess the influence on edible quality,vitamin C,bioactive compounds,antioxidant properties,water status and distribution,and microstructure.The results indicated that flesh frozen quickly between-60℃and-80℃exhibited enhanced texture,bioactivity,and antioxidant activity.Additionally,flesh frozen at-80℃experienced the shortest phase transition period and maintained a moisture state and distribution most similar to fresh flesh.Quick freezing at-40℃and-50℃could well preserve the flesh's vitamin C content,color,and flavor.The peel with quick freezing at-70℃and-80℃had higher vitamin C content,color,texture,antioxidant activity and bioactive compounds.Furthermore,the peel that was quickly frozen at-80℃showed the shortest freezing time and the closest microstructure to the control group.In summary,the optimal quick-freezing temperature range for Zigui navel orange flesh is from-40℃to-80℃,and for the peel,it is from-70℃to-80℃.These findings are crucial for the comprehensive assessment,further investigation,and advancement of quick-frozen navel orange fruit products.

关 键 词：秭归脐橙 果肉和果皮 速冻 品质保存 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]