摘要
为探究解冻方法对秭归脐橙、宜昌蜜桔、椪柑3个品种速冻柑橘果肉品质的影响,采用冰箱解冻、自然解冻、流水解冻、水浴解冻、超声波解冻和微波解冻6种方法对柑橘果肉进行处理,测定了速冻柑橘果肉的解冻时间、汁液流失率、常规品质指标、色泽、硬度、总酚含量、抗氧化活性的变化,并进行感官评价.结果表明,不同解冻处理对秭归脐橙、宜昌蜜桔和椪柑果肉品质的影响呈现显著差异(P<0.05).秭归脐橙、宜昌蜜桔、椪柑3个品种微波解冻的时间最短,分别是0.82、0.89、0.81 min;汁液流失率最低,分别是0.25%、0.16%、0.15%;微波和超声波解冻的常规品质指标保存的较好;微波解冻的色泽影响最小,ΔE分别为8.48、7.52、4.71,且硬度损失率最小,分别降低了36.10%、52.03%和36.48%;总酚含量、抗氧化活性较高,感官方面与新鲜果肉样品最接近.以上结果表明,相比于其他5种解冻方式,微波解冻可以在1 min内完成果肉的解冻,有效减缓果肉颜色变化和硬度损失,较好地保留速冻柑橘果肉的食用品质和营养品质.
Abstract
The three citrus pulp from Zigui navel orange,Yichang mandarin,and Ponkan tangerine was treated with six methods including refrigerator thawing,natural thawing,flowing water thawing,warm water thawing,ultrasonic thawing,and microwave thawing to study the effects of thawing methods on the quality characteristicsof the quick-frozen citrus pulp.The thawing time,loss rate of juice,conventional quali-ty indexes,color,hardness,total phenolic content,antioxidant activity,and changes in sensory of quick-fro-zen citrus pulp were measured.The results showed that the effects of different thawing treatments on the quality of citrus pulp from Zigui navel orange,Yichang mandarin,and Ponkan tangerine were significantly different(P<0.05).The time of microwave thawing for Zigui navel orange,Yichang mandarin,and Ponkan tangerine was the shortest,being 0.82 min,0.89 min,and 0.81 min,respectively.The loss rate of juice in microwave thawing for Zigui navel orange,Yichang mandarin,and Ponkan tangerine was the lowest,being 0.25%,0.16%,and 0.15%,respectively.The conventional quality indexes of microwave and ultrasonic thawing were well preserved.The microwave thawing had the least effect on color with ΔE of 8.48,7.52,and 4.71,and the least loss of hardness with reductions of 36.1%,52.03%,and 36.48%,respectively.The content of total phenol and antioxidant activity in microwave thawing were relatively high,and the sensory profile was closest to that of fresh flesh samples.Compared to the other five thawing methods,microwave thawing can thaw the flesh within 1 minute,and effectively slow down the changes in color and the hard-ness loss of pulp,and better preserve the edible and nutritional qualities of the quick-frozen citrus pulp.
基金项目
湖北省重点研发计划(2022BBA0030)
湖北省科技人才服务企业项目(2023DJC116)
NETL
NSTL
万方数据