沈阳农业大学学报2025，Vol.56Issue(3)：1-13,13.DOI:10.3969/j.issn.1000-1700.2025.03.001
浸渍冷冻调控冰晶形成改善冷冻草莓品质的作用研究
Effect of Immersion Freezing in Regulating Ice Crystal Formation to Improve Quality of Frozen Strawberries
摘要
Abstract
[Objective]Current quick-freezing remains highly energy-consume and cost,during frozen storage,temperature fluctuations could lead to repeated freezing and melting of ice crystals,resulting in the formation of larger ice crystals.These larger crystals could damage the cellular structure of the raw marterial,causing undesirable quality changes such as reduced firmness and juice loss upon thawing.This study focused on strawberries and employed immersion freezing technology to accelerate freezing process,allowing it to pass through the maximum ice crystal formation zone faster to form smaller、more uniform ice crystals and reduce cellular damage,to preserve the superior quality of strawberries after thawing.[Method]Based on previously optimized immersion solutions,this study compared immersion freezing at-20℃and-30℃with air freezing as a control,investigating their effects on strawberry quality and underlying mechanisms.[Results]Immersion freezing significantly reduced freezing time(29.49%-54.86%,P<0.05),increased hardness(143%-147%,P<0.05),decreased juice loss rate(21.54%-36.36%,P<0.05),and effectively delayed the degradation and consumption of cell wall components(7%-10%,P<0.05).The microscopic structure and ice crystal morphology analysis revealed smaller,uniformly distributed ice crystals and tightly arranged cells.The low-field nuclear magnetic resonance(LF-NMR)analysis demonstrated that the immersion freezing stabilized the bound water and reduced free water conversion(4%-17%,P<0.05),effectively inhibited water migration.[Conclusion]The immersion freezing treatment addresses the issue of strawberries developing a soft and mushy texture after thawing,to some extent,by regulating ice crystal formation and cell wall stability.The research results provide theoretical and technical support for the application of immersion freezing technology in quality control of frozen strawberries.关键词
草莓/浸渍冷冻/硬度/汁液流失/微观结构/水分分布Key words
strawberry/immersion freezing/hardness/juice loss/microstructure/water distribution分类
轻工业引用本文复制引用
孙希云,张晓颖,何欣颖,李冬男,李斌..浸渍冷冻调控冰晶形成改善冷冻草莓品质的作用研究[J].沈阳农业大学学报,2025,56(3):1-13,13.基金项目
"十四五"国家重点研发计划项目(2022YFD2100803-03) （2022YFD2100803-03）
辽宁省教育厅重点攻关项目(LJKZZ20220089) （LJKZZ20220089）
