摘要
为了研究渗透预处理对蓝莓冻结特性的影响,以冻结曲线、滴水损失率、色差、可溶性固形物质量分数、质构、花色苷含量、水分迁移为指标,探究蒸馏水、海藻糖、海藻糖-氯化钙渗透预处理对冻结蓝莓品质特性的影响。结果表明:海藻糖-氯化钙处理组蓝莓花色苷含量、可溶性固形物质量分数、硬度均显著高于另外两个处理组的样品(P<0.05),冻结曲线显示,海藻糖-氯化钙处理组通过最大冰晶区的时间为886.67 s,显著低于其他处理组,降低了冻结对蓝莓组织细胞的损坏,海藻糖处理组的T23值显著低于另外两个处理组(P<0.05),且海藻糖的加入对蓝莓的色泽和细胞持水性有一定保护作用。
In order to study the effect of osmotic pretreatment on freezing characteristics of blueberry, freezing curve, drip loss, color, soluble solids content, texture, anthocyanin content and water migration were used as indicators to evaluate the quality characteristics of frozen blueberry with different pretreatments using distilled water and trehalose alone and in combination with calcium chloride. The results showed that anthocyanin content, soluble solids content and hardness of trehalose-CaCl 2 treated blueberry were significantly higher than those of the other two groups (P < 0.05). According to the freezing curve, the combined treatment group showed a markedly shorter time (886.67 s) to pass through the zone of maximum ice crystal formation than the other groups, thereby reducing cell damage caused by freezing. In addition, the trehalose treatment group exhibited a significantly lower T 23 value (P < 0.05). The addition of trehalose could preserve the color and water retention of blueberry.
作者
曹雪慧
赵东宇
朱丹实
张方方
李鑫芮
励建荣
CAO Xuehui;ZHAO Dongyu;ZHU Danshi;ZHANG Fangfang;LI Xinrui;LI Jianrong(National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Technology,Bohai University,Jinzhou 121013,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第7期192-197,共6页
Food Science
基金
国家自然科学基金青年科学基金项目(31401509)
关键词
蓝莓
渗透脱水
冻结曲线
水分迁移
blueberry
osmosis dehydration
freezing curve
moisture migration
