渗透预处理对蓝莓冻结特性的影响
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摘要
为了研究渗透预处理对蓝莓冻结特性的影响,以冻结曲线、滴水损失率、色差、可溶性固形物质量分数、质构、花色苷含量、水分迁移为指标,探究蒸馏水、海藻糖、海藻糖-氯化钙渗透预处理对冻结蓝莓品质特性的影响。结果表明:海藻糖-氯化钙处理组蓝莓花色苷含量、可溶性固形物质量分数、硬度均显著高于另外两个处理组的样品(P<0.05),冻结曲线显示,海藻糖-氯化钙处理组通过最大冰晶区的时间为886.67 s,显著低于其他处理组,降低了冻结对蓝莓组织细胞的损坏,海藻糖处理组的T23值显著低于另外两个处理组(P<0.05),且海藻糖的加入对蓝莓的色泽和细胞持水性有一定保护作用。
In order to study the effect of osmotic pretreatment on freezing characteristics of blueberry, freezing curve, drip loss, color, soluble solids content, texture, anthocyanin content and water migration were used as indicators to evaluate the quality characteristics of frozen blueberry with different pretreatments using distilled water and trehalose alone and in combination with calcium chloride. The results showed that anthocyanin content, soluble solids content and hardness of trehalose-CaCl2 treated blueberry were signi?cantly higher than those of the other two groups(P < 0.05). According to the freezing curve, the combined treatment group showed a markedly shorter time(886.67 s) to pass through the zone of maximum ice crystal formation than the other groups, thereby reducing cell damage caused by freezing. In addition, the trehalose treatment group exhibited a signi?cantly lower T23 value(P < 0.05). The addition of trehalose could preserve the color and water retention of blueberry.
In order to study the effect of osmotic pretreatment on freezing characteristics of blueberry, freezing curve, drip loss, color, soluble solids content, texture, anthocyanin content and water migration were used as indicators to evaluate the quality characteristics of frozen blueberry with different pretreatments using distilled water and trehalose alone and in combination with calcium chloride. The results showed that anthocyanin content, soluble solids content and hardness of trehalose-CaCl2 treated blueberry were signi?cantly higher than those of the other two groups(P < 0.05). According to the freezing curve, the combined treatment group showed a markedly shorter time(886.67 s) to pass through the zone of maximum ice crystal formation than the other groups, thereby reducing cell damage caused by freezing. In addition, the trehalose treatment group exhibited a signi?cantly lower T23 value(P < 0.05). The addition of trehalose could preserve the color and water retention of blueberry.
引文
[1]许晴晴,陈杭君,郜海燕,等.真空冷冻和热风干燥对蓝莓品质的影响[J].食品科学,2014,35(5):64-68.DOI:10.7506/spkx1002-6630-201405013.
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[6]JAMES C,REITZ B,JAMES S J.The freezing characteristics of garlic bulbs(Allium sativum L.)frozen conventionally or with the assistance of an oscillating weak magnetic field[J].Food and Bioprocess Technology,2015,8(3):702-708.DOI:10.1007/s11947-014-1438-z.
[7]崔宏博,宿玮,薛长湖,等.冷冻干燥南美白对虾贮藏过程中各种变化之间的相关性研究[J].中国食品学报,2012,12(1):141-147.DOI:10.3969/j.issn.1009-7848.2012.01.022.
[8]文声扬,王素娟,李斌.核磁共振技术研究冷冻处理对魔芋粉丝中水分的影响[J].食品科学,2012,33(13):96-99.
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[10]张鹏飞,吕健,毕金峰,等.渗透脱水对变温压差膨化干燥桃片品质的影响[J].中国食品学报,2017,17(1):69-76.DOI:10.16429/j.1009-7848.2017.01.009.
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[14]赵金红,袁越锦,李淑英,等.芒果渗透脱水-冻结的质量与热量传递模拟[J].农业机械学报,2014,45(12):262-270.DOI:10.6041/j.issn.1000-1298.2014.12.039.
[15]张晓敏,兰彦平,周连第,等.果蔬渗透脱水技术研究进展[J].食品研究与开发,2012,33(9):204-207.
[16]XIN Y,ZHANG M,ADHIKARI B.Effect of trehalose and ultrasoundassisted osmotic dehydration on the state of water and glass transition temperature of broccoli(Brassica oleracea L.var.botrytis L.)[J].Journal of Food Engineering,2013,119(3):640-647.DOI:10.1016/j.jfoodeng.2013.06.035.
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[18]HAN C R,ZHAO Y,LEONARD S W,et al.Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries(Fragaria×ananassa)and raspberries(Rubus ideaus)[J].Postharvest Biology&Technology,2004,33(1):67-78.DOI:10.1016/j.postharvbio.2004.01.008.
[19]赵金红,温馨,彭郁,等.渗透压脱水前处理对芒果冻藏中品质变化的影响[J].现代食品科技,2014,30(5):225-231.
[20]田莹,侯建设,薛风照,等.超高压处理对圣女果质构及色泽的影响[J].食品与发酵工业,2009,35(10):89-92.
[21]宋德群,孟宪军,王晨阳,等.蓝莓花色苷的pH示差法测定[J].沈阳农业大学学报,2013,44(2):231-233.DOI:10.3969/j.issn.1000-1700.2013.02.019.
[22]张哲,赵静,田津津,等.冷冻-复温过程中葡萄细胞结晶变化研究[J].农业机械学报,2016,47(5):211-217.DOI:10.6041/j.issn.1000-1298.2016.05.029.
[23]XU B G,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.
[24]MAURO M A,DELLAROSA N,TYLEWICZ U,et al.Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions[J].Food Chemistry,2015,195:19-28.DOI:10.1016/j.foodchem.2015.04.096.
[25]赵金红,胡锐,刘冰,等.几种冷冻新技术对食品冻结过程中冰晶形成的影响[J].食品与机械,2012,28(6):241-245.DOI:10.3969/j.issn.1003-5788.2012.06.061.
[26]RASTOGI N K,RAGHAVARAO K S M S,NIRANJAN K,et al.Recent developments in osmotic dehydration:methods to enhance mass transfer[J].Trends in Food Science&Technology,2002,13(2):48-59.DOI:10.1016/S0924-2244(02)00032-8.
[27]张芹芹.黑加仑渗透脱水和微波真空膨化工艺及品质研究[D].哈尔滨:东北农业大学,2012:35-38.
[28]TAIWO K A,ESHTIAGHI M N,ADE-OMOWAYE B I O,et al.Osmotic dehydration of strawberry halves:influence of osmotic agents and pretreatment methods on mass transfer and product characteristics[J].International Journal of Food Science and Technology,2003,38(6):693-707.DOI:10.1046/j.1365-2621.2003.00720.x.
[29]GRAS M L,VIDAL D,BETORET N,et al.Calcium fortification of vegetables by vacuum impregnation:interactions with cellular matrix[J].Journal of Food Engineering,2003,56(2/3):279-284.DOI:10.1016/S0260-8774(02)00269-8.
[30]陈卫江,林向阳,阮榕生,等.核磁共振技术无损快速评价食品水分的研究[J].食品研究与开发,2006,27(4):125-127.DOI:10.3969/j.issn.1005-6521.2006.04.045.
[31]胡俊刚.现代核磁共振(N M R)技术在食品科学中的应用[J].食品研究与开发,2000,21(1):11-15.DOI:10.3969/j.issn.1005-6521.2000.01.004.
[32]SHAO X L,LI Y F.Application of low-field NMR to analyze water characteristics and predict unfrozen water in blanched sweet corn[J].Food and Bioprocess Technology,2013,6(6):1593-1599.DOI:10.1007/s11947-011-0727-z.
[2]CHASSAGNE-BERCES S,FONSECA F,CITEAU M,et al.Freezing protocol effect on quality properties of fruit tissue according to the fruit,the variety and the stage of maturity[J].LWT-Food Science and Technology,2010,43(9):1441-1449.DOI:10.1016/j.lwt.2010.04.004.
[3]LIANG D W,LIN F Y,YANG G M,et al.Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage[J].LWT-Food Science and Technology,2015,60(2):948-956.DOI:10.1016/j.lwt.2014.10.034.
[4]WIKTOR A,SCHULZ M,VOIGT E,et al.The effect of pulsed electric field treatment on immersion freezing,thawing and selected properties of apple tissue[J].Journal of Food Engineering,2015,146:8-16.DOI:10.1016/j.jfoodeng.2014.08.013.
[5]GALETTO C D,VERDINI R A,ZORRILLA S E,et al.Freezing of strawberries by immersion in CaCl2 solutions[J].Food Chemistry,2010,123(2):243-248.DOI:10.1016/j.foodchem.2010.04.018.
[6]JAMES C,REITZ B,JAMES S J.The freezing characteristics of garlic bulbs(Allium sativum L.)frozen conventionally or with the assistance of an oscillating weak magnetic field[J].Food and Bioprocess Technology,2015,8(3):702-708.DOI:10.1007/s11947-014-1438-z.
[7]崔宏博,宿玮,薛长湖,等.冷冻干燥南美白对虾贮藏过程中各种变化之间的相关性研究[J].中国食品学报,2012,12(1):141-147.DOI:10.3969/j.issn.1009-7848.2012.01.022.
[8]文声扬,王素娟,李斌.核磁共振技术研究冷冻处理对魔芋粉丝中水分的影响[J].食品科学,2012,33(13):96-99.
[9]段振华,徐松,冯爱国,等.罗非鱼片渗透处理中的水分传递特性[J].食品科学,2008,29(3):136-139.DOI:10.3321/j.issn:1002-6630.2008.03.023.
[10]张鹏飞,吕健,毕金峰,等.渗透脱水对变温压差膨化干燥桃片品质的影响[J].中国食品学报,2017,17(1):69-76.DOI:10.16429/j.1009-7848.2017.01.009.
[11]董全,MARCOTTE M,陈宗道.真空、脉冲真空和常压下蓝莓渗透脱水的研究[J].食品科学,2007,28(9):92-95.DOI:10.3321/j.issn:1002-6630.2007.09.017.
[12]KIM G C,LEE S Y,KIM K M,et al.Quality characteristics of hot-air and freeze dried apples slices after osmotic dehydration[J].Journal of the Korean Society of Food Science and Nutrition,2011,40(6):848-852.DOI:10.3746/jkfn.2011.40.6.848.
[13]RINCON A,KERR W L.Influence of osmotic dehydration,ripeness and frozen storage on physicochemical properties of mango[J].Journal of Food Processing and Preservation,2010,34(5):887-903.DOI:10.1111/j.1745-4549.2009.00404.x.
[14]赵金红,袁越锦,李淑英,等.芒果渗透脱水-冻结的质量与热量传递模拟[J].农业机械学报,2014,45(12):262-270.DOI:10.6041/j.issn.1000-1298.2014.12.039.
[15]张晓敏,兰彦平,周连第,等.果蔬渗透脱水技术研究进展[J].食品研究与开发,2012,33(9):204-207.
[16]XIN Y,ZHANG M,ADHIKARI B.Effect of trehalose and ultrasoundassisted osmotic dehydration on the state of water and glass transition temperature of broccoli(Brassica oleracea L.var.botrytis L.)[J].Journal of Food Engineering,2013,119(3):640-647.DOI:10.1016/j.jfoodeng.2013.06.035.
[17]辛颖.低频超声波辅助提高西兰花冻结与冻藏品质及效率的研究[D].无锡:江南大学,2014:60-68.
[18]HAN C R,ZHAO Y,LEONARD S W,et al.Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries(Fragaria×ananassa)and raspberries(Rubus ideaus)[J].Postharvest Biology&Technology,2004,33(1):67-78.DOI:10.1016/j.postharvbio.2004.01.008.
[19]赵金红,温馨,彭郁,等.渗透压脱水前处理对芒果冻藏中品质变化的影响[J].现代食品科技,2014,30(5):225-231.
[20]田莹,侯建设,薛风照,等.超高压处理对圣女果质构及色泽的影响[J].食品与发酵工业,2009,35(10):89-92.
[21]宋德群,孟宪军,王晨阳,等.蓝莓花色苷的pH示差法测定[J].沈阳农业大学学报,2013,44(2):231-233.DOI:10.3969/j.issn.1000-1700.2013.02.019.
[22]张哲,赵静,田津津,等.冷冻-复温过程中葡萄细胞结晶变化研究[J].农业机械学报,2016,47(5):211-217.DOI:10.6041/j.issn.1000-1298.2016.05.029.
[23]XU B G,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.
[24]MAURO M A,DELLAROSA N,TYLEWICZ U,et al.Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions[J].Food Chemistry,2015,195:19-28.DOI:10.1016/j.foodchem.2015.04.096.
[25]赵金红,胡锐,刘冰,等.几种冷冻新技术对食品冻结过程中冰晶形成的影响[J].食品与机械,2012,28(6):241-245.DOI:10.3969/j.issn.1003-5788.2012.06.061.
[26]RASTOGI N K,RAGHAVARAO K S M S,NIRANJAN K,et al.Recent developments in osmotic dehydration:methods to enhance mass transfer[J].Trends in Food Science&Technology,2002,13(2):48-59.DOI:10.1016/S0924-2244(02)00032-8.
[27]张芹芹.黑加仑渗透脱水和微波真空膨化工艺及品质研究[D].哈尔滨:东北农业大学,2012:35-38.
[28]TAIWO K A,ESHTIAGHI M N,ADE-OMOWAYE B I O,et al.Osmotic dehydration of strawberry halves:influence of osmotic agents and pretreatment methods on mass transfer and product characteristics[J].International Journal of Food Science and Technology,2003,38(6):693-707.DOI:10.1046/j.1365-2621.2003.00720.x.
[29]GRAS M L,VIDAL D,BETORET N,et al.Calcium fortification of vegetables by vacuum impregnation:interactions with cellular matrix[J].Journal of Food Engineering,2003,56(2/3):279-284.DOI:10.1016/S0260-8774(02)00269-8.
[30]陈卫江,林向阳,阮榕生,等.核磁共振技术无损快速评价食品水分的研究[J].食品研究与开发,2006,27(4):125-127.DOI:10.3969/j.issn.1005-6521.2006.04.045.
[31]胡俊刚.现代核磁共振(N M R)技术在食品科学中的应用[J].食品研究与开发,2000,21(1):11-15.DOI:10.3969/j.issn.1005-6521.2000.01.004.
[32]SHAO X L,LI Y F.Application of low-field NMR to analyze water characteristics and predict unfrozen water in blanched sweet corn[J].Food and Bioprocess Technology,2013,6(6):1593-1599.DOI:10.1007/s11947-011-0727-z.