不同冷冻方式对美味牛肝菌品质特性的影响

doi:10.7506/spkx1002-6630-20241224-204

食品科学 ›› 2025, Vol. 46 ›› Issue (14): 291-301.doi: 10.7506/spkx1002-6630-20241224-204

不同冷冻方式对美味牛肝菌品质特性的影响

黄馨阅，王海丹，李荣辉，于丽娟，张桂翠，何代琴，马菲菲

（云南省农业科学院农产品加工研究所，云南?昆明 650223）

出版日期:2025-07-25 发布日期:2025-06-20
基金资助:
现代农产品加工技术科技支撑专项；云南省创新引导与科技型企业培育计划项目（202404BI090011）

Effects of Different Freezing Methods on the Quality Characteristics of Boletus edulis Bull.: Fr.

HUANG Xinyue, WANG Haidan, LI Ronghui, YU Lijuan, ZHANG Guicui, HE Daiqin, MA Feifei

(Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650223, China)

Online:2025-07-25 Published:2025-06-20

摘要/Abstract

摘要： 本研究采取冰箱缓冻（refrigerator slow freezing，RSF）、浸渍速冻及液氮喷雾速冻（liquid nitrogen spray quick-freezing，LNF）对美味牛肝菌（Boletus edulis Bull.: Fr.）进行冷冻处理，并围绕冻融样品冻结特性、质构特征等多方面开展评估。结果表明：速冻处理组样品较缓冻组具有更短的通过最大冰晶生成带时间及更致密的冰晶构成；－80 ℃ LNF处理样品持水性最佳；速冻处理组样品外观形态优于缓冻处理组，其中－80 ℃ LNF处理组样品外观形态最佳；美味牛肝菌经冷冻处理后，可溶性蛋白及可溶性糖含量呈升高趋势，而多酚含量有所降低，各速冻处理组样品可溶性蛋白及可溶性糖含量显著低于RSF组（P＜0.05），多酚含量则显著高于后者（P＜0.05），冷冻处理后的美味牛肝菌多酚氧化酶（polyphenol oxidase，PPO）活性较冷冻前显著提升（P＜0.05），－80 ℃ LNF处理表现出最优的PPO抑制能力；而超氧化物歧化酶活性较鲜样显著降低（P＜0.05），－100 ℃ LNF处理组样品活性最接近鲜样，为75.82 U/g；－80 ℃ LNF处理组样品与水分结合最紧密；缓冻处理组微观结构呈现出断裂、皱缩、孔洞等现象，而各速冻处理组样品微观结构更接近于鲜样，且感官评分更高。综上，LNF处理能较好地保持冷冻美味牛肝菌品质，其中－80 ℃ LNF处理为最适宜的美味牛肝菌冷冻技术，未来有望成为美味牛肝菌保鲜贮藏的新选择。

关键词: 美味牛肝菌, 冷冻技术, 冻结特征, 品质特性

Abstract: In this study, the freezing and texture characteristics of Boletus edulis Bull.: Fr. by refrigerator slow freezing (RSF), immersion chilling and freezing (ICF) and liquid nitrogen spray quick-freezing (LNF) were evaluated. The results showed that the quick-frozen samples exhibited shorter time needed to pass through the zone of maximum ice crystal formation and denser ice crystal structure than the slowly frozen samples. The samples treated with LNF at −80 ℃ had the best water-holding capacity. The appearance of the quick-frozen samples was better than that of the slowly frozen samples. In particular, the appearance of the −80 ℃ LNF group was the best. After freezing treatment, both soluble protein and sugar contents tended to increase, while the polyphenol content was reduced. The contents of both soluble protein and sugar were significantly lower in each quick-frozen group than in the RSF group (P < 0.05), while the opposite was observed for the content of polyphenols (P < 0.05). After freezing treatment, the activity of polyphenol oxidase (PPO) significantly rose (P < 0.05), and the −80 ℃ LNF treatment group showed the strongest inhibitory effect against PPO. The activity of superoxide dismutase (SOD) significantly decreased (P < 0.05). The SOD activity (75.82 U/g) of the −100 ℃ LNF group was the closest to that of fresh samples. The samples treated with LNF at −80 ℃ exhibited the tightest binding with water. The microstructure of the slowly frozen samples was ruptured and shrunk with pores. In contrast, the microstructure of the quick-frozen samples was closer to that of fresh samples, and the sensory score was higher than that of the RSF group. In conclusion, LNF treatment can better maintain the quality of frozen B. edulis Bull.: Fr., and LNF at −80 ℃ is the most suitable freezing technology for B. edulis Bull.: Fr., which is expected to become a new choice for the preservation of this mushroom in the future.

Key words: Boletus edulis Bull.: Fr., freezing technology, freezing characteristics, quality characteristics

中图分类号:

TS255.1

黄馨阅, 王海丹, 李荣辉, 于丽娟, 张桂翠, 何代琴, 马菲菲. 不同冷冻方式对美味牛肝菌品质特性的影响[J]. 食品科学, 2025, 46(14): 291-301.

HUANG Xinyue, WANG Haidan, LI Ronghui, YU Lijuan, ZHANG Guicui, HE Daiqin, MA Feifei. Effects of Different Freezing Methods on the Quality Characteristics of Boletus edulis Bull.: Fr.[J]. FOOD SCIENCE, 2025, 46(14): 291-301.

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不同冷冻方式对美味牛肝菌品质特性的影响

Effects of Different Freezing Methods on the Quality Characteristics of Boletus edulis Bull.: Fr.

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