三种速冻技术在竹笋冻结应用中的适宜性分析

摘要/Abstract

摘要： 为延长竹笋的贮藏期，提升冷冻竹笋的品质。采用不冻液浸渍速冻技术（IF）、液氮喷雾速冻技术（LNF）和压力转移速冻技术（PSF）对三种新鲜竹笋（甜龙笋、马蹄笋、毛竹鞭笋）进行冻结，研究三种速冻技术对竹笋的冻结特性及冷冻品质的影响。结果表明冷冻效果最佳的是LNF组，竹笋在LNF中的冷冻速率最快，甜龙笋、马蹄笋和毛竹鞭笋冻结速率分别是缓慢冷冻组（RF）的13.00倍、4.79倍和8.56倍。三种竹笋的汁液损失率均小于2%，硬度比RF组提高47.26-65.02%、总氨基酸损失比RF组降低7.88-30.64%，LNF组笋体内的自由水占比显著低于其他三种冷冻方式，并且其水分与组织结合最为紧密，在微观结构上最趋近于新鲜样品；IF组的冷冻效果次之。PSF组虽然在维持竹笋的色泽及抑制酶促褐变方面表现最佳，该处理组竹笋的POD和PAL活力分别比新鲜样品低27.76-45.24%和27.05-80.86%，但竹笋的维管束结构被严重破坏，造成了6.12-10.47%的汁液损失率和更严重水分迁移。综上所述，液氮喷雾速冻技术在冻结速率和品质保持方面表现最佳，是三种速冻技术中最适合用于竹笋速冻加工的方法。

关键词: 速冻, 竹笋, 冻结特性, 品质

Abstract: To extend the storage period of bamboo shoots and improve the quality of frozen bamboo shoots. Three kinds of fresh bamboo shoots (Dendrocalamus brandisii, Dendrocalamopsis oldhami and Phyllostachys edulis) were frozen by immersion quick-freezing technology (IF), liquid nitrogen spray quick-freezing technology (LNF) and pressure transfer quick-freezing technology (PSF). To study the effects of three quick-freezing techniques on the freezing characteristics and freezing quality of bamboo shoots. The results showed that bamboo shoots that underwent LNF suggested the best results, with the fastest freezing rate (Dendrocalamus brandisii shoot was 13.00 times, Dendrocalamopsis oldhami shoot was 4.79 times and Phyllostachys edulis was 8.56 times), 47.26-65.02% increase in hardness, 7.88-30.64% reduction in total amino acid loss compared that underwent slow freezing(RF). The thawing loss of the bamboo shoots was less than 2%. In addition, the proportion of free water in the shoots of LNF group was significantly lower than that of the other groups, indicating that the water was most closely bound to the tissue, and the microstructure was most similar to fresh samples. The freezing effect of the IF group was the second. Although the PSF group performed best in maintaining the color and inhibiting enzymatic browning of bamboo shoots, the POD and PAL activities of bamboo shoots in the PSF group were 27.76-45.24% and 27.05%-80.86% lower than those of fresh samples, respectively. However, the vascular bundle structure of bamboo shoots was seriously damaged, resulting in 6.12-10.47% thawing loss and more serious water migration.In conclusion, the liquid nitrogen spray quick-freeze technology performs best in terms of freezing rate and quality maintenance, and is the most suitable method for bamboo shoot quick-freeze processing among the three quick-freeze technologies.

Key words: quick-freezing, bamboo shoots, freezing characteristics, quality

中图分类号:

TS255.3

范振梅申挥胡腾根程丽娜于丽娟徐玉娟吴继军余元善. 三种速冻技术在竹笋冻结应用中的适宜性分析[J]. 食品科学.

Zhenmei Teng-Gen HU Linda CHENG Yujuan Xu wujijun wu. Suitability analysis of three kinds of quick-freezing technology in bamboo shoot freezing application[J]. FOOD SCIENCE.

参考文献

[1] Wang Y, Chen J, Wang D, et al. A systematic review on the composition, storage, processing of bamboo shoots: Focusing the nutritional and functional benefits[J]. Journal of Functional Foods, 2020,71:104015.DOI:10.1016/j. jff.2020.104015.
[2] Chongtham N, Bisht M S, Premlata T, et al. Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review[J]. Journal of Food Science and Technology 2022,59(1):1-11.DOI:10.1007/s13197-021-04987-9
[3] Zhang Y, Wu L, Li Y, et al. Bamboo shoot and its food applications in last decade: An undervalued edible resource from forest to feed future people[J]. Trends in Food Science & Technology, 2024,146:104399.DOI:10.1016/j.tifs.2024.104399
[4] Li D, Zhu Z, Sun D. Effects of freezing on cell structure of fresh cellular food materials: A review[J]. Trends in Food Science & Technology, 2018,75:46-55.DOI:10.1016/j.tifs.2018.02.019
[5] 曹雪慧, 张方方, 赵东宇, 等. 浸渍冷冻对蓝莓冻结特性的影响[J]. 中国食品学报, 2018,18(11):184-190.DOI:10.16429/j.1009-7848.2018.11.024
[6] Xu B, Zhang M, Bhandari B, et al. Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish[J]. Food and Bioprocess Technology, 2015,8(6):1366-1376.DOI:10.1007/s11947-015-1496-x
[7] Zhu Z, Luo W, Sun D. Effects of liquid nitrogen quick freezing on polyphenol oxidase and peroxide activities, cell water states and epidermal microstructure of wolfberry[J]. LWT, 2020,120:108923.DOI:10.1016/j.lwt.2019.108923
[8] 李天.高压转变冷冻的原位拉曼光谱研究及枸杞的高压转变冷冻[D]. 华南理工大学, 2021.
[9] Jiang Q, Zhang M, Mujumdar A S, et al. Comparative freezing study of broccoli and cauliflower: Effects of electrostatic field and static magnetic field[J]. Food Chemistry, 2022,397:133751.DOI:10.1016/j.foodchem.2022.133751
[10] Chen X, Liu H, Li X, et al. Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage[J]. LWT, 2022,154:112737.DOI:10.1016/j.lwt.2021.112737
[11] Yi J, Yi J, Dong P, et al. Effect of high-hydrostatic-pressure on molecular microstructure of mushroom (Agaricusbisporus) polyphenoloxidase[J]. LWT , 2015,60(2, Part 1):890-898.DOI:10.1016/j.lwt.2014.10.027
[12] Sreelakshmi Y, Sharma R. Differential regulation of phenylalanine ammonia lyase activity and protein level by light in tomato seedlings[J]. Plant Physiology and Biochemistry, 2008,46(4):444-451.DOI:10.1016/j.plaphy.2008.02.001
[13] 食品安全国家标准　食品中氨基酸的测定[S]. 中华人民共和国国家卫生和计划生育委员会;国家食品药品监督管理总局.
[14] Wang H, Li X, Wang J, et al. Effects of postharvest ripening on water status and distribution, drying characteristics, volatile profiles, phytochemical contents, antioxidant capacity and microstructure of kiwifruit (Actinidia deliciosa)[J]. Food Control, 2022,139:109062.DOI:10.1016/j.foodcont.2022.109062
[15] Zainal B, Ding P, Ismail I S, et al. Physico-chemical and microstructural characteristics during postharvest storage of hydrocooled rockmelon (Cucumis melo L. reticulatus cv. Glamour)[J]. Postharvest Biology and Technology, 2019,152:89-99.DOI:10.1016/j.postharvbio.2019.03.001
[16] Fallah-Joshaqani S, Hamdami N, Keramat J. Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field[J]. Journal of Food Engineering, 2021,293:110384.DOI:10.1016/j.jfoodeng.2020.110384
[17] Zhou J, Dong X, Kong B, et al. Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)[J]. Food Chemistry, 2023,407:135092.DOI:10.1016/j.foodchem.2022.135092
[18] James C, Seignemartin V, James S J. The freezing and supercooling of garlic (Allium sativum L.) [J]. International Journal of Refrigeration, 2009,32(2):253-260.DOI:10.1016/j.ijrefrig.2008.05.012
[19] 陈淑花.食品高压低温处理过程基础研究[D]. 大连理工大学, 2013.
[20] 戎云锁.动植物组织高压低温保存实验研究[D]. 大连理工大学, 2015.
[21] Zhu S M, Ramaswamy H S, Le Bail A. Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing[J]. Journal of Food Engineering, 2005,66(1):69-76.DOI:10.1016/j.jfoodeng.2004.02.035
[22] Tang J, Shao S, Tian C. Effects of the magnetic field on the freezing process of blueberry[J]. International Journal of Refrigeration, 2020,113:288-295.DOI:10.1016/j.ijrefrig.2019.12.022
[23] Van Buggenhout S, Messagie I, Maes V, et al. Minimizing texture loss of frozen strawberries: effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions[J]. European Food Research and Technology, 2006,223(3):395-404.DOI:10.1007/s00217-005-0218-4
[24] Li D, Zhu Z, Sun D. Effects of high-pressure freezing and deep-frozen storage on cell structure and quality of cordyceps sinensis[J]. LWT, 2023,175:114044.DOI:10.1016/j.lwt.2022.114044
[25] Li Y, Yin Y, Yu H, et al. Fast detection of water loss and hardness for cucumber using hyperspectral imaging technology[J]. Journal of Food Measurement and Characterization, 2022,16(1):76-84.DOI:10.1007/s11694-021-01130-2
[26] Chen B, Zhang M, Wang Y, et al. Comparative study of conventional and novel combined modes of microwave- and infrared-assisted thawing on quality of frozen green pepper, carrot and cantaloupe[J]. LWT, 2022,154:112842.DOI:10.1016/j.lwt.2021.112842
[27] Jiang Q, Zhang M, Mujumdar A S, et al. Effects of magnetic field-assisted liquid carbon dioxide spray freezing on the quality of honeydew melon[J]. Food Chemistry, 2023,417:135850.DOI:10.1016/j.foodchem.2023.135850
[28] Jha P K, Chevallier S, Xanthakis E, et al. Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes[J]. Food Chemistry, 2020,309:125594.DOI:10.1016/j.foodchem.2019.125594
[29] Li X, Xing Y, Shui Y, et al. Quality of bamboo shoots during storage as affected by high hydrostatic pressure processing[J]. International Journal of Food Properties, 2021,24(1):656-676.DOI:10.1080/10942912.2021.1914084
[30] Zhang J, Murtaza A, Zhu L, et al. High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia)[J]. Postharvest Biology and Technology, 2021,182:111690.DOI:10.1016/j.postharvbio.2021.111690
[31] 谭银莹.三维磁场辅助冷冻对牛油果泥贮藏品质的影响[D]. 江南大学, 2020.
[32] CANO M P, ANCOS B, LOBO G. Peroxidase and Polyphenoloxidase Activities in Papaya During Postharvest Ripening and After Freezing/Thawing[J]. Journal of Food Science, 1995,60(4):815-817.DOI:10.1111/j.1365-2621.1995.tb06236.x
[33] Liu Y, Huang F, Yang H, et al. Effects of preservation methods on amino acids and 5′-nucleotides of Agaricus bisporus mushrooms[J]. Food Chemistry, 2014,149:221-225.DOI:10.1016/j.foodchem.2013.10.142
[34] Jaworska G, Berna? E, Mickowska B. Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms[J]. Food Chemistry, 2011,125(3):936-943.DOI:10.1016/j.foodchem.2010.09.084
[35] Jiang S, Wang S, Sun Y, et al. Nutrients responses of Pleurotus ostreatus to slow frozen storage in the short term[J]. RSC Advances, 2014,4(88):47200-47205.DOI:10.1039/c4ra07313d
[36] Sánchez-Alonso I, Martinez I, Sánchez-Valencia J, et al. Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR[J]. Food Chemistry, 2012,135(3):1626-1634.DOI:doi.org/10.1016/j.foodchem.2012.06.038
[37] Deng L, Li P, Chu C, et al. Symplasmic phloem unloading and post-phloem transport during bamboo internode elongation[J]. Tree Physiology, 2020,40(3):391-412.DOI:10.1093/treephys/tpz140
[38] Zheng H, Cai M, Bai Y, et al. The Effect of Guttation on the Growth of Bamboo Shoots: Forests[Z]. 2022: 13.DOI:10.3390/f13010031
[39] 祝素莹.纯水高压转变冷冻相变过程的原位观测及猪肉的高压转变冷冻研究 [D]. 华南理工大学, 2022.