玻璃态液氮速冻对蓝莓品质特性的影响

摘要/Abstract

摘要： 以“北村”蓝莓为研究对象，构建蓝莓的状态图确定其特征玻璃化转变温度Tg′，在此基础上以蓝莓Tg′为冻结终点，对蓝莓进行超低温冰箱冷冻（RF-80 ℃）、液氮速冻（LN-80 ℃、LN-100 ℃、LN-120 ℃）处理，测定冷冻曲线、汁液流失、硬度、营养物质含量、细胞膜完整性、酶活性、微观结构等指标，探究液氮速冻结合特征玻璃化转变温度对蓝莓品质特性的影响。结果表明，根据状态图确定蓝莓特征玻璃化转变温度Tg′=-52.55 ℃；与RF-80 ℃相比，液氮速冻蓝莓的品质效果更佳，液氮速冻的冷冻时间显著缩短，果实解冻后汁液流失减少，硬度得到更好地保持，可溶性固形物含量、可滴定酸含量、抗坏血酸含量和花青素含量与鲜果更接近，相对电导率和丙二醛含量更低，细胞膜的完整性破损程度更低，过氧化物酶和多酚氧化酶活性更低，微观结构的紧密型和完整性更强；液氮速冻的环境温度越低冷冻效果越好，LN-120 ℃将冷冻蓝莓的品质劣化降至最低。综上所述，液氮速冻显著提高冷冻速率，结合特征玻璃化转变温度有助于保持良好的冷冻蓝莓品质，该研究结果可为蓝莓冷冻加工条件的选择提供理论基础。

关键词: 蓝莓, 玻璃化转变温度, 液氮速冻, 品质

Abstract: Taking “Kitamura” blueberry as the object of study, the state diagram of blueberry was constructed to determine its characteristic glass transition temperature Tg′, and on this basis, blueberry was subjected to ultra-low temperature freezing (RF-80 ℃) and liquid nitrogen flash freezing (LN-80 ℃、LN-100 ℃、LN-120 ℃) with Tg′ as the freezing end point. The freezing curve, juice loss, hardness, nutrient content, cell membrane integrity, enzyme activity, microstructure and other indexes were measured to investigate the effects of liquid nitrogen flash freezing combined with characteristic glass transition temperature on the quality characteristics of blueberries. The results showed that the characteristic glass transition temperature of blueberry Tg′=-52.55 ℃ was determined based on the state diagram; compared with RF-80 ℃, the quality effect of liquid nitrogen quick-freezing blueberry is better. The freezing time of liquid nitrogen quick-freezing is significantly shortened, the fruit loses less juice after thawing, the hardness is better maintained, the soluble solids content, titratable acid content, ascorbic acid content and anthocyanin content are closer to those of fresh fruit, the relative conductivity and malondialdehyde content are lower, the integrity of cell membrane is less broken, the peroxidase and polyphenol oxidase activities are lower, and the microstructural compactness and integrity are stronger. The lower the ambient temperature of liquid nitrogen flash freezing, the better the freezing effect, and LN-120 ℃ minimized the quality deterioration of frozen blueberry. In conclusion, liquid nitrogen flash freezing significantly increased the freezing rate, and combined with the characteristic glass transition temperature, helped to maintain good frozen blueberry quality, and the results of this study can provide a theoretical basis for the selection of blueberry freezing processing conditions.

Key words: blueberry, glass transition temperature, liquid nitrogen flash freezing, quality

中图分类号:

TS255.3

黄碧飞李洋胡泽茜. 玻璃态液氮速冻对蓝莓品质特性的影响[J]. 食品科学.

Ze-Xi HU. Effect of glassy state and liquid nitrogen flash freezing on the quality characteristics of blueberries[J]. FOOD SCIENCE.

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