Suitability analysis of three kinds of quick-freezing technology in bamboo shoot freezing application

Abstract

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

CLC Number:

TS255.3

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.

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