摘要
为减少速冻桑葚在解冻过程中的汁液流失率、缩短解冻时间和减少其色泽的变化,增加解冻桑葚的营养物质和抗氧化活性的保留量,采用微波功率500 W解冻、微波功率550 W解冻、超声波解冻、冷藏解冻、室温解冻进行速冻桑葚的解冻实验。结果表明:微波功率500 W解冻和微波功率550 W解冻的解冻时间较短,分别为0.58 min和0.35 min,冷藏解冻的解冻时间最长为305 min。不同解冻方法的汁液流失率存在显著差异,微波功率500 W解冻的汁液流失率最低,为1.34%;超声波解冻的汁液流失率最高,为9.24%。微波功率500 W解冻桑葚的总酚含量(151.66 mg/100 g)、花色苷含量(矢车菊素-3-O-葡萄糖苷2.27 mg/g、矢车菊素-3-O-芸香糖苷0.69 mg/g、天竺葵素-3-葡萄糖苷0.047 mg/g)及抗氧化活性((2,2’-联氨-(3-乙基苯并噻唑啉-6-磺酸)二氨盐)自由基清除能力21.87μmol Trolox/g、1,1-二苯基-2-三硝基苯肼自由基清除能力35.70μmol Trolox/g、铁离子还原能力27.85μmol Trolox/g)均显著高于其他4种解冻方法。综合考虑,微波功率500 W解冻优于其他4种解冻方法。
Different thawing methods,microwave radiation at500and550W,ultrasonic radiation,and thawing at refrigerated and room temperatures were compared to find the best one to reduce the negative effect of thawing on drip loss,color,functional components and antioxidant activities of quick-frozen mulberry fruits and to shorten the thawing time.The results showed that the time required for microwave thawing was the shortest,which was respectively0.58and0.35min at500and550W,while the thawing process took the longest time(305min)under refrigerated condition.Significant differences were presented in drip loss among different thawing methods;the drip loss after microwave thawing at500W was the lowest(1.34%),whereas the highest values was obtained after ultrasonic thawing(9.24%).The content of total phenols(151.66mg/100g)and anthocyanins(2.27mg/g cyanidin-3-O-glucoside,0.69mg/g cyanidin-3-O-rutinoside,and0.047mg/g pelargonidin-3-glucoside)as well as antioxidant activity in terms of2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate(ABTS)free radical scavenging activity(21.87μmol Trolox/g),1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging activity(35.70μmol Trolox/g)and ferric reducing antioxidant power(FRAP)(27.85μmol Trolox/g)of mulberry fruits after microwave thawing at500W were significantly higher than those of four other thawing methods.In summary,microwave thawing at power500W was the most appropriate method for quick-frozen mulberry fruits.
作者
王夷秀
陈芹芹
毕金峰
周沫
李斌
WANG Yixiu;CHEN Qinqin;BI Jinfeng;ZHOU Mo;LI Bin(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences, Beijing 100193, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第7期149-154,共6页
Food Science
基金
公益性行业(农业)科研专项(201303073)
关键词
解冻
汁液流失率
色泽
总酚
花色苷
抗氧化活性
thaw
drip loss
color
total phenols
anthocyanins
antioxidant activity
