摘要
为探究超声辅助冷冻对蓝莓渗透传质特性的影响,对蓝莓进行空气冻结、浸渍冷冻和超声辅助冷冻3种处理,测定冻结速率、水分分布、钙含量、花色苷含量、细胞膜透性和丙二醛含量等指标。结果表明:与空气冻结及浸渍冷冻相比,超声辅助冷冻显著缩短蓝莓冻结时间,解冻后汁液流失率最低,为8.26%,水分分布状态更接近新鲜蓝莓;超声促进外源钙的渗透迁移,整果和果肉中钙含量显著升高(P﹤0.05);硬度得到更好的保存,然而,花色苷保留率降低40.49%,蓝莓细胞膜透性及丙二醛含量显著降低(P﹤0.05),分别为54.65%,9.15 nmol/g FW。结论:超声辅助冷冻不仅可提高冷冻速率,降低脂膜过氧化,维持细胞膜的完整性,还能促进溶液溶质向食品内渗透。
To investigate the effects of ultrasound-assisted immersion freezing on the osmotic mass transfer characteristics of blueberries,air freezing,immersion freezing and ultrasound-assisted immersion freezing were applied to blueberries.The freezing rate,water distribution,calcium content,anthocyanin content,cell membrane permeability and malondialdehyde content were measured and analyzed.The results showed that compared with air freezing and immersion freezing,ultrasonic-assisted immersion freezing significantly shortened the freezing time of blueberries,and the drip loss after thawing was the lowest,8.26%,and the water distribution was more similar to that of fresh blueberries.Ultrasonic promoted the permeation migration of exogenous calcium,and the calcium content in whole fruit and pulp increased significantly(P﹤0.05);the hardness was better preserved,but the retention rate of anthocyanin decreased,and the cell membrane permeability and malondialdehyde content decreased significantly(P<0.05),which were 54.65%and 9.15 nmol/g FW,respectively.In conclusion,ultrasound-assisted immersion freezing can not only improve freezing rate,reduce lipid membrane peroxidation and maintain the integrity of cell membrane,but also promote the infiltration of solution solute into food.
作者
张晓敏
张尚悦
白鸽
庄朝月
郑健蓉
曹雪慧
励建荣
Zhang Xiaomin;Zhang Shangyue;Bai Ge;Zhuang Zhaoyue;Zheng Jianrong;Cao Xuehui;Li Jianrong(College of Food Science and Technology,Bohai University,Jinzhou 121013,Liaoning;Department of Navigation,PLA Dalian Naval Academy,Dalian 116018,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第2期223-231,共9页
Journal of Chinese Institute Of Food Science and Technology
关键词
蓝莓
超声辅助冷冻
冻结速率
渗透传质
blueberries
ultrasonic-assisted immersion freezing
freezing rate
penetration and mass transfer
