摘要
【目的】研究低压静磁场处理对鲜食核桃解冻效果及货架期品质的影响,筛选适宜的磁场强度,为生产中长期冻藏的鲜核桃适时解冻销售提供理论和技术依据。【方法】以温185冷冻鲜核桃为试材,在前期预实验基础上,于4℃低温条件下分别进行0、2、4和6 mT 4个不同强度的低压静磁场处理后,测定其解冻后及低温货架期间果实的汁液流失率、含水量、色泽及质构等指标,研究并统计其感官指标,分析低压静磁场处理对鲜食核桃解冻效果和货架期品质的影响。【结果】低压静磁场处理可有效抑制冷冻鲜核桃果实汁液流失和含水量下降,使果实解冻后低温货架期间核仁保持较好的色泽、硬度和感官品质;与对照相比,4 mT磁场处理可使冷冻鲜核桃解冻后4℃低温货架时间延长36 h,达到72 h,核仁口感较脆、有香味,具有一定的食用品质。【结论】4 mT低压磁场处理可有效保持冷冻鲜核桃解冻后及低温冷藏货架期间果实品质。
【Objective】To investigate the effects of static magnetic field treatments on the low-pressure defrosting and shelf life quality of fresh walnuts and careen out the appropriate magnetic field strength,which has provided a theoretical basis for defrosting walnut fruits in the practice.【Methods】In this study,wen 185 walnuts frozen at -20℃ were used as the test material and was defrosted under low-pressure temperature(4℃)conditions with four different intensities(0,2,4 and 6 mT)of static magnetic fields.The juice loss rate,color,texture,water content and sensory evaluation were measured immediately after defrosting,and the indexes were measured every 12 hours,and the measurement time was the 72 h on shelf life.【Results】Low-pressure static magnetic field treatments could effectively inhibit the loss of juice and water content of frozen fresh walnut fruits,maintaining good color,hardness and sensory quality of the nucleolus during low-pressure-temperature shelf life after defrosting.Compared with the control,4 mT magnetic field treatment could prolong the shelf time of frozen fresh walnuts at 4℃ after defrosting from 36 h to 72 h,the nucleolus was crispy and fragrant,and had a certain edible quality at low-pressure temperature.【Conclusion】4 mT magnetic field treatment can effectively maintain the quality of the defrosted fruits.
作者
孙席平
孔娜
许铭强
王苹
徐斌
张婷
SUN Xiping;KONG Na;XU Mingqiang;WANG Ping;XU Bin;ZHANG Ting(College of Pharmacy and Food Science,Xinjiang Agricultural University,Urumqi 830052,China;Science and technology project service center,Xinjiang Uygur Autonomous Region Urumqi,830091,China;Research Institute of Farm Products Storage and Processing,Xinjiang Academy of Agricultural Sciences/Research center of main agricultural products processing engineeringin Xinjiang,Urumqi 830091,China)
出处
《新疆农业科学》
CAS
CSCD
北大核心
2023年第6期1506-1514,共9页
Xinjiang Agricultural Sciences
基金
新疆维吾尔自治区重点研发计划项目“冷冻生鲜农畜产品预调控关键技术研究与品质保真后评价”(2020B02017-2)
新疆维吾尔自治区乡村振兴产业发展科技行动项目“鲜食核桃气调包装(MAP)保鲜技术示范与推广”(22021NC062)。
关键词
鲜食核桃
低压静磁场
解冻
货架期
品质
fresh walnut
low-pressure static magnetic field
thawing
shelf life
quality
