核农学报2024，Vol.38Issue(11)：2125-2133,9.DOI:10.11869/j.issn.1000-8551.2024.11.2125
不同解冻方式对速冻黄桃品质的影响研究
Effects of Different Thawing Methods on the Quality of Quick-Frozen Yellow Peaches
摘要
Abstract
To investigate the impact of different thawing methods on the quality of quick-frozen yellow peaches,this study comparatively analyzed the variations in drip loss,water content,texture,color,flavor,and nutrient composition of the quick-frozen yellow peaches under four thawing methods:low-temperature air thawing(4℃),room-temperature air thawing(25℃),microwave thawing(defrost mode,700 W),and ultrasonic-assisted water thawing(40 kHz,200 W).The results showed that microwave thawing exhibited the fastest thawing rate,with a thawing time of 5.3 mins,with the highest drip loss rate of 16.45%,and the most significant decline in the overall quality of the thawed yellow peaches(P<0.05)compared to other thawing methods.Low-temperature air thawing took the longest time(470 mins),exhibited the lowest drip loss rate of 3.78%and the minimal impact on texture and color.However,this method resulted in significant nutrient loss(P<0.05).Ultrasonic-assisted water thawing was relatively fast(5.5 minutes),with a smaller juice loss rate,but the most severe loss of total phenols and flavonoids.Room-temperature air thawing took 65 minutes and retained the highest level of total phenol,carotenoid,and vitamin C.Additionally,electronic nose analysis showed no significant difference in flavor among the different thawing treatments(P>0.05).In conclusion,microwave thawing and ultrasonic-assisted water thawing are more efficient,while low temperature air thawing was more beneficial for maintaining the sensory quality of quick-frozen peaches,and room-temperature air thawing was more conducive to preserving their nutritional quality.This study provides technical support for the selection of thawing methods for quick-frozen yellow peaches.关键词
速冻黄桃/解冻方式/汁液流失率/质构品质/营养品质Key words
quick-frozen yellow peaches/thawing methods/drip loss/texture quality/nutritional quality引用本文复制引用
鲜美林,金鑫,谢意通,毕金峰..不同解冻方式对速冻黄桃品质的影响研究[J].核农学报,2024,38(11):2125-2133,9.基金项目
财政部和农业农村部:国家现代农业产业技术体系建设专项(CARS-30-5-02) （CARS-30-5-02）
