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不同品种芒果块液氮速冻-解冻后质构特性比较研究 预览 被引量:1

Comparative Study on Different Varieties of Mango Pieces Texture Properties After Liquid Nitrogen Quick Freezing and Thawing
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摘要 为评价不同品种芒果块液氮速冻后的品质特性,以桂热、金煌、凯特、紫花、红象牙等10个广西芒果品种为对象,对其速冻-解冻前后样品的开裂率、感观品质、色度以及硬度、凝聚性、弹性、咀嚼性等质构特性进行测试。结果表明,经液氮速冻后,10个品种芒果块的感官品质均有所下降,90%芒果品种出现开裂现象,硬度、咀嚼性下降幅度较大,色度、凝聚性、弹性下降幅度相对较小;其中桂热10号、金煌芒、紫花芒3个品种在液氮速冻-解冻后保持相对较高的品质。说明液氮速冻对不同品种芒果块品质的影响不同,本研究为液氮速冻应用于速冻芒果的加工提供理论依据和技术支持。 To evaluate the quality characteristics of different varieties of mango pieces after liquid nitrogen quick freezing, Ten Guangxi mango cultivars including Guire, Jinhuang, Kaite, Zihua, Hongxiangya, were selected as the object, the cracking rate, sensory quality, luminosity and texture properties including hardness, cohesiveness,elasticity, chewiness of mango pieces before and after quick freezing and thawing were evaluated. The results showed that after liquid nitrogen frozen, the sensory quality of the 10 varieties of mango pieces all declined, 90% mango cultivars appeared cracking phenomenon, hardness, chewiness decreased greatly, luminosity, cohesiveness,elasticity fell relatively small; Guire No10, Jinhuang and Zihua the 3 cultivars maintained a relatively high quality after liquid nitrogen quick freezing. The research showed that the influence of liquid nitrogen quick freezing on different varieties of mango pieces was different, provided a theoretical basis and technical assistance for the liquid nitrogen quick freezing applied to the frozen mango.
作者 何全光 黄梅华 张娥珍 辛明 淡明 黄振勇 覃仁源 杨再位 HE Quanguang, HUANG Meihua, ZHANG Ezhen, XIN Ming, DAN Ming, HUANG Zhenyong, QIN Renyuan, YANG Zaiwei (Institute of Agro-Food Science & Technology, Guangxi Academy of Agricuhurd Sciences, Nanning, Guangxi 530007, China)
出处 《热带作物学报》 CSCD 北大核心 2017年第7期1365-1370,共6页 Chinese Journal of Tropical Crops
基金 农业部公益性行业(农业)科研专项(No.201203092) 广西农科院项目(No.2015YT88)
关键词 芒果 液氮速冻 品质特性 加工 Mango liquid nitrogen quick freezing quality characteristics machining
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