摘要
为评价速冻杏鲍菇的品质特性,试验研究了不同速冻方式对杏鲍菇冻结和冻藏过程中品质特性的影响。结果表明:-40℃静止空气冻结、-60℃静止空气冻结和液氮浸渍冻结的杏鲍菇汁液流失率分别为3.43%, 0.54%和18.57%(p<0.05),总色差分别为4.78, 2.79和4.39 (p<0.05)。说明速冻方式对速冻过程中杏鲍菇品质影响显著,-60℃静止空气冻结更有利于保持杏鲍菇品质。另外对比冻藏期内三种速冻方式加工杏鲍菇的汁液流失率、色泽、总糖含量后发现,在-18℃冻藏条件下,速冻方式对长冻藏期内杏鲍菇的品质影响较小。
Mainly focus on the effect of quick-freezing Pleurotus eryngii processes on the quality properties during freezing and frozen storage. The result showed that the drip loss was 3.43%, 0.54% and 18.57%(p<0.05) and ΔE value was 4.78, 2.79 and 4.39(p<0.05), separately, frozen under still air at the temperature of-40 ℃ and-60 ℃ and dipped in liquid nitrogen. It certificates the quick-freezing processes under still air at the temperature of-60 ℃ had the least detrimental effect on the quality properties of Pleurotus eryngii. Comparing the drip loss, color, and saccharide content of three types quick-frozen Pleurotus eryngii, the types of quick-freezing processes were not the mainly Influencing factor of Pleurotus eryngii quality decline, at the temperature storage condition of-18 ℃.
引文
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