中国食品添加剂Issue(4)：126-128,163,4.
海藻糖浸泡处理对冷冻苹果片质量特性的影响
Effect of trehalose soaking treatment on quality of frozen apple slice
摘要
Abstract
To investigate the effect of trehalose soaking treatment on the quality of frozen apple slice,apple slices were soaked in different concentration (5%,10%,20%) of trehalose before being frozen.The frozen apple slices were monitored at -18℃ for 14 days.The quality-affecting parameters were evaluated by physical and chemical methods (firmness,colour,Vc and liquid loss ratio) and compared to the control sample (0% trehalose).The results shown that quality index of frozen apple slice changed with the trehalose increasing.Compare to the control sample,after apple slices were soaked by20%trehalose,the liquid loss ratio were lower from 16.0% to 6.4%,firmness were increas from12.8gto14.5g,Vc content were increas from 0.98 mg/100gto 4.1mg/100g,L value were increas from 48.64to 50.57,a value were lower from 6.62 to 3.96,b value were increas from 26.66to 27.92,respectively.It indicated that trehalose soaking treatment was a good method for keep the apple quality in frozen for it could efficiency low the cell destruction.关键词
海藻糖/冷冻/苹果/质量Key words
trehalose/frozen/apple/quality分类
轻工纺织引用本文复制引用
纵伟,张欢欢,冯亚奇..海藻糖浸泡处理对冷冻苹果片质量特性的影响[J].中国食品添加剂,2009,(4):126-128,163,4.基金项目
郑州市重大科技攻关项目(082ZGBN13054). （082ZGBN13054）
