食品工业科技2017，Vol.38Issue(7)：320-324,339,6.DOI:10.13386/j.issn1002-0306.2017.07.054
不同解冻方式对速冻蓝莓果实品质的影响
Effect of different thawing methods on quality of frozen blueberries
摘要
Abstract
The effects of various thawing methods including low temperature thawing,thawing at room temperature,water bath thawing,microwave thawing,and ultrasonic thawing on quality of frozen blueberries were studied by measuring thawing time and changes of physical properties and nutritional contents.Significant differences (p ＜ 0.05)in thawing time were found among the five thawing methods,the order of the thawing time was microwave thawing ＜ ultrasonic thawing ＜ water bath thawing ＜ room temperature thawing ＜ low temperature thawing.Fruit treated with microwave thawing retained the most soluble solids,titratable acids,firmness,and the least juice loss.Microwave thawing retained the better anthocyanins,VC and total phenolics in the thawed blueberries,indicating that this method rendered the less damage to the blueberry constituents.Overall,it was concluded that microwave thawing was the most effective method for the defrosting process of frozen blueberries.关键词
速冻蓝莓/解冻方法/品质Key words
frozen blueberries/thawing method/quality分类
轻工纺织引用本文复制引用
章宁瑛,郜海燕,陈杭君,黎云龙,徐孝方..不同解冻方式对速冻蓝莓果实品质的影响[J].食品工业科技,2017,38(7):320-324,339,6.基金项目
国家公益性行业(农业)科研专项(201303073) （农业）
浙江省自然科学基金(Y14C200030) （Y14C200030）
浙江省重大科技专项重点农业项目(2014C02024). （2014C02024）
