Effect of Magnetic Field-Assisted Freezing on the Physicochemical and Antioxidant Properties of Mango Blocks
In order to investigate the effect of magnetic field on the physicochemical properties and antioxidant prop-erties of frozen mango blocks,and the storage quality of frozen mangoes.Mango blocks were frozen under different magnetic field intensities(0,5,10,15 mT),freezing curve and the changes of juice loss rate,texture,color difference,titratable acidity,ascorbic acid content,polyphenol content,and ABTS free radical scavenging ability of frozen mango blocks were analyzed.The results showed that compared with the samples treated with 0 mT,10 mT magnetic field-assisted freezing could shorten the freezing time of mango blocks to-18 ℃ from 9 925 s to 5 335 s,the rate of juice loss was reduced to 3.67％,the hardness was increased to 148.56 g,and the content of titratable acid,ascorbic acid and polyphenol increased from 0.312％,5.86％and 31.65 mg/100 g to 0.421％,7.65％and 38.03 mg/100 g,respec-tively.The percentage of ABTS free radical scavenging ability decreased by 17.1％.Correlation analysis showed that the antioxidant activity of frozen mango was significantly correlated with titratable acidity,ascorbic acid content and polyphenol content.The quality of frozen mango was different with different magnetic field strength,results in cluster-ing into 4 different groups.Therefore,magnetic field can effectively reduce the quality deterioration of frozen mango blocks after freezing,providing a new method for the production of frozen mango blocks.
magnetic fieldfreezingmango blocksphysical and chemical propertiesantioxidant property
万方数据
维普
