液氮冻结对冻藏雷竹笋品质的影响

Effects of liquid nitrogen frozen on the quality attributes of Phyllostachys praecox shoots during freezing storage

中文关键词:  雷竹笋  液氮  冻结温度  中心温度  品质

英文关键词:Phyllostachys praecox shoots  liquid nitrogen  frozen temperature  central temperature  quality attributes

中文摘要:

      目的 研究液氮的3种冻结温度和冻结至3种中心温度对冻藏雷竹笋品质的影响。方法 测定不同液氮冻结温度和中心温度的冻藏雷竹笋的汁液流失率、可溶性固形物和粗纤维含量、硬度、色差、挥发性风味物质和感官评分。结果 液氮冻结温度组中, 第24周, ?60℃组冻结雷竹笋的感官评分、硬度显著低于?90、?120℃组(P<0.05), 而汁液流失率、粗纤维含量显著高于?90、?120℃组(P<0.05); 雷竹笋原有挥发性风味物质的信号强度为: ?120℃>?90℃>?60℃, 冻藏过程中产生的挥发性风味物质的信号强度为: ?120℃?12℃>?6℃, 冻藏过程中产生的挥发性风味物质的信号强度为: ?18℃

英文摘要:

      Objective To investigate the effects of 3 kinds of frozen temperatures and 3 kinds of central temperatures with liquid nitrogen on the quality attributes of Phyllostachys praecox shoots during freezing storage. Methods The effects of liquid nitrogen frozen and central temperatures on the weight loss, soluble solids and crude fiber content, hardness, chromaticity, volatile flavor substances, and organoleptic score of Phyllostachys praecox shoots were measured. Results For the liquid nitrogen frozen temperature group with 24th week, the organoleptic score and hardness of frozen Phyllostachys praecox shoots with ?60°C group were significantly lower than ?90 and ?120°C groups (P<0.05), while the weight loss and crude fiber content were significantly higher than ?90 and ?120°C groups (P<0.05), and the signal intensity of the original volatile flavor substances of Phyllostachys praecox shoots was: ?120°C>?90°C>?60°C, while the signal intensity of volatile flavor substances produced during freezing was: ?120°C?12°C>?6°C, while the signal intensity of volatile flavor substances produced during freezing was: ?18°C