不同解冻方式对速冻方竹笋品质的影响

doi:10.7506/spkx1002-6630-20210602-030

食品科学 ›› 2022, Vol. 43 ›› Issue (11): 180-185.doi: 10.7506/spkx1002-6630-20210602-030

不同解冻方式对速冻方竹笋品质的影响

汪楠，张甫生，阚建全，杨金来，吴良如，郑炯

（1.西南大学食品科学学院，重庆 400715；2.食品科学与工程国家级实验教学示范中心（西南大学），重庆 400715；3.国家林业和草原局竹子研究开发中心，浙江杭州 310012）

出版日期:2022-06-15 发布日期:2022-06-30
基金资助:
重庆市自然科学基金面上项目（cstc2020jcyj-msxmX0392）；重庆市林业局科技兴林项目（2021-8）；贵州省特色林业产业研发项目（2020-28）；中央高校基本科研业务费专项资金项目（XDJK2020B045）

Effect of Different Thawing Methods on the Quality of Quick Frozen Chimonobambusa quadrangularis Shoot

WANG Nan, ZHANG Fusheng, KAN Jianquan, YANG Jinlai, WU Liangru, ZHENG Jiong

(1. College of Food Science, Southwest University, Chongqing 400715, China; 2. National Demonstration Center for Experimental Food Science and Engineering Education (Southwest University), Chongqing 400715, China; 3.China National Bamboo Research Center, Hangzhou 310012, China)

Online:2022-06-15 Published:2022-06-30

摘要/Abstract

摘要： 为了探究不同解冻方式对速冻方竹笋品质的影响，采用微波解冻、超声波解冻、自然解冻、20 ℃水浴解冻和50 ℃水浴解冻5 种方式对方竹笋进行处理，测定了解冻后竹笋的汁液流失、硬度、色泽、基本成分、过氧化物酶（peroxidase，POD）活力、多酚氧化酶（polyphenol oxidase，PPO）活力和苯丙氨酸解氨酶（phenylalnine ammonialyase，PAL）活力以及微观结构的变化。结果表明：5 种解冻方式的解冻时间差异显著（P＜0.05），微波解冻时间比自然解冻缩短了97%；解冻后的汁液流失率由高到低依次为：自然解冻＞50 ℃水浴解冻＞微波解冻＞20 ℃水浴解冻＞超声波解冻，解冻后汁液流失较高的竹笋硬度较小。超声波解冻对竹笋的色泽影响最小，?E为1.72，且营养品质保持得较好，VC含量是自然解冻组的1.35 倍。不同解冻方式竹笋的PPO活力无显著差异（P＞0.05），超声解冻竹笋的POD和PAL活力最低。通过扫描电子显微镜观察到自然解冻对方竹笋组织结构的破坏最大，超声波解冻的方竹笋组织结构保持得较好。本研究可为速冻方竹笋适宜解冻方法的选择及工业化应用提供理论依据。

关键词: 解冻方式, 方竹笋, 汁液流失率, 硬度, 微观结构

Abstract: In order to investigate the effect of different thawing methods on the quality of quick frozen Chimonobambusa quadrangularis shoot (QFCQS), five thawing methods, namely, microwave thawing, ultrasonic thawing, natural thawing, thawing in a water bath at 20 ℃ and thawing in a water bath at 50 ℃ were used to treat QFCQS. The changes in the drip loss, hardness, color, basic nutrients, peroxidase (POD), polyphenol oxidase (PPO) and phenylalnine ammonialyase (PAL) activity and microscopic structure of QFCQS were measured after thawing. The results showed that thawing time was significantly different among the five thawing methods (P < 0.05). Microwave thawing reduced the thawing time by 97% compared with natural thawing. The drip loss after thawing was as follows: natural thawing > thawing in a water bath at 50 ℃ > microwave thawing > thawing in a water bath at 20 ℃ > ultrasonic thawing. Furthermore, QFCQS with higher drip loss after thawing had lower hardness. After ultrasonic thawing, the color difference (?E) of QFCQS was 1.72, and the color change was the smallest. Meanwhile, the nutritional quality was maintained to the largest extent, and the content of vitamin C was 1.35 times higher than that of natural thawing. PPO activity in QFCQS was not significantly changed among the five thawing methods (P > 0.05), while the activities of POD and PAL were the lowest after ultrasonic thawing. As shown in scanning electron microscope (SEM) images, the tissue structure was destroyed to the greatest extent after natural thawing but was maintained well after ultrasonic thawing. The results of this study can provide a theoretical basis for the selection and application of a suitable thawing method for QFCQS.

Key words: thawing methods, Chimonobambusa quadrangularis shoot, drip loss, hardness, microstructure

中图分类号:

TS255.36

汪楠, 张甫生, 阚建全, 杨金来, 吴良如, 郑炯. 不同解冻方式对速冻方竹笋品质的影响[J]. 食品科学, 2022, 43(11): 180-185.

WANG Nan, ZHANG Fusheng, KAN Jianquan, YANG Jinlai, WU Liangru, ZHENG Jiong. Effect of Different Thawing Methods on the Quality of Quick Frozen Chimonobambusa quadrangularis Shoot[J]. FOOD SCIENCE, 2022, 43(11): 180-185.

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不同解冻方式对速冻方竹笋品质的影响

Effect of Different Thawing Methods on the Quality of Quick Frozen Chimonobambusa quadrangularis Shoot

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