解冻方式对速冻菠萝蜜果肉品质的影响

姜怡彤; 接伟光; 徐飞; 张彦军; 初众

doi:10.13386/j.issn1002-0306.2020.01.043

解冻方式对速冻菠萝蜜果肉品质的影响

Effect of Thawing Methods on Pulp Quality of Quick-frozen Jackfruit

摘要

摘要: 为确定速冻菠萝蜜果肉最佳解冻方式,本文对比了室温解冻(RT)、低温解冻(LT)、流水解冻(FWT)、微波解冻(MWT)和超声波解冻(UST)5种解冻方式下的果肉品质。结果表明:解冻时间,MWT < UST < FWT < RT < LT;物理特性,MWT色泽明亮度(L^*)、红色度(a^*)、黄色度(b^*)和总色差(ΔE)值分别为60.35、3.25、42.41和6.28,汁液流失率0.18%,与新鲜样品(FS)较接近;MWT硬度较FS降低了24.77%;营养品质,MWT总酸含量较FS增加了0.03%,V_C损失了0.14%,可溶性固形物含量增加了4.46%,菌落总数数量较少,感官香气与FS较接近。综上,MWT是一种适合速冻菠萝蜜果肉解冻的有效方式。

Abstract: In order to determine the best thawing method of quick-frozen jackfruit pulp,the pulp quality of quick-frozen jackfruit pulp under five thawing methods were compared,including room temperature thawing(RT),low temperature thawing(LT),flowing water thawing(FWT),microwave thawing(MWT)and ultrasonic thawing(UST). The results showed that the thawing time was MWT < UST < FWT < RT < LT. For physical properties,MWT color brightness(L^*),red(a^*),yellow(b^*)and total color difference(E)values were 60.35,3.25,42.41 and 6.28,respectively,juice loss rate was 0.18%,which was close to fresh sample(FS). Compared with FS,the hardness of MWT were reduced by 24.77%. For nutritional quality,the total acid content of MWT increased by 0.03%,V_C Decreased by 0.14%,soluble solid content increased by 4.46%,the total number of colonies was small,and the sensory aroma was close to FS. In conclusion,MWT is an effective way to defrost frozen jackfruit flesh.