Effect of freezing temperature on quality properties of quick- frozen Chimonobambusa
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摘要: 为评价速冻方竹笋的品质特性,实验以金佛山方竹笋为原料,研究不同冻结温度对速冻方竹笋的品质特性影响。结果表明:-23℃和-40℃冻结温度的速冻方竹笋水分含量分别为91.62%、90.49%,与对照组比较显著下降（p<0.05）;硬度分别为628.50±55.72、（746.67±30.2）g,剪切力分别为2286.03、2851.13 g（p<0.05）,但均与对照组呈显著性下降（p<0.05）;L*值分别为70.73±0.26、68.52±0.54,a*值分别为-1.50±0.08、-2.03±0.20,显著下降（p<0.05）;b*值分别为24.06±0.15、25.20±0.19,显著增加（p<0.05）。说明速冻对方竹笋的品质特性有显著影响,但-40℃冻结更有利于保持方竹笋的质地。Abstract: The effect of different freezing temperature on the quality properties of quick- frozen Chimonobambusa bamboo shoots were studied in order to evaluate the quality properties of quick- frozen chimonobambusa bamboo shoots.The results showed that-23 ℃ and-40 ℃ of quick- frozen the moisture content of Chimonobambusa utilis bamboo shoots was 91.62%,90.49% respectively. Compared with control group,the moisture content was decreased significantly( p < 0.05). The hardness was 628.50 ± 55.72,746.67 ± 30.2 g respectively,the shear force was 2286.03,2851.13 g respectively.However,compared with control group,they were both decreased significantly( p < 0.05). The L*value was 70.73 ± 0.26,68.52 ± 0.54 respectively,the a*value was- 1.50 ± 0.08,- 2.03 ± 0.20 respectively,they were both decreased significantly( p < 0.05). But the b*value was 24.06 ± 0.15,25.20 ± 0.19 respectively which were increased significantly( p < 0.05).In a conclusion,the quick- frozen had a detrimental effect on the quality properties of Chimonobambusa bamboo shoots.-40 ℃ of quick- frozen was more advantageous to keep the texture of Chimonobambusa utilis bamboo shoots.
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Keywords:
- Chimonobambusa /
- quick-frozen /
- texture properties /
- color /
- quality properties
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