海藻糖浸泡处理对冷冻苹果片质量特性的影响

为研究海藻糖浸泡前处理对速冻苹果片质量的影响,将苹果片分别采用5%、10%和20%的海藻糖浸泡后进行冷冻,在-18℃保持14d后,解冻,测定其汁液流失率、穿刺力、色泽和维生素C含量,并于未加海藻糖的冻结样品进行比较.结果表明,苹果采用海藻糖浸泡后,随着海藻糖浓度的增加,苹果片的各项质量特性发生变化,于未加海藻糖处理的速冻苹果片相比,添加20%海藻糖处理的冷冻苹果片,其液流失率由16.0%降低至6.4%,穿刺力由12.8g提高至14v5g,维生素C含量由0.98mg/100g提高至4.1mg/100g,L值由48.64增加到50.57,a值由6.62降低到3.96,b值由26.66增加到27.92.表明海藻糖浸泡可有效降低冷冻对苹果细胞的损害,较好的保持苹果片的质量.

Effect of trehalose soaking treatment on quality of frozen apple slice

To investigate the effect of trehalose soaking treatment on the quality of frozen apple slice,apple slices were soaked in different concentration (5%,10%,20%) of trehalose before being frozen.The frozen apple slices were monitored at -18℃ for 14 days.The quality-affecting parameters were evaluated by physical and chemical methods (firmness,colour,Vc and liquid loss ratio) and compared to the control sample (0% trehalose).The results shown that quality index of frozen apple slice changed with the trehalose increasing.Compare to the control sample,after apple slices were soaked by20%trehalose,the liquid loss ratio were lower from 16.0% to 6.4%,firmness were increas from12.8gto14.5g,Vc content were increas from 0.98 mg/100gto 4.1mg/100g,L value were increas from 48.64to 50.57,a value were lower from 6.62 to 3.96,b value were increas from 26.66to 27.92,respectively.It indicated that trehalose soaking treatment was a good method for keep the apple quality in frozen for it could efficiency low the cell destruction.