不同解冻技术对冷冻香菇(L.edodes)品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.9 不同解冻技术对冷冻香菇（L.edodes）品质的影响 张瑜，赵金红，丁洋，聂莹，朱珍，唐选明 （中国农业科学院，农产品加工研究所，农业部农产品加工重点实验室，北京 100193） 摘要：本文研究常温空气、冷藏、微波（119、259 和 280 W）以及超高压（100、150 和 200 MPa）解冻对香菇品质（色泽、汁 液流失率、硬度、离子渗透率以及总酚含量）和解冻时间的影响。结果表明：与常温空气和冷藏解冻相比，微波和超高压解冻能够显 著缩短香菇的解冻时间，并且随着微波功率和压强的增大，解冻时间逐渐缩短。但超高压解冻后香菇色泽与硬度显著下降，离子渗透 率显著上升，从而使得香菇品质显著降低；而微波解冻在色泽（总色差降低 19.9~44.1%）、硬度（升高 18.9~38.0%）、汁液流失率（降 低 45.7~42.0%）、总酚含量（升高21.1~25.2%）和其他生理指标方面都优于常温空气解冻技术。其中，259 W 的微波功率是香菇解冻 的最优条件，同时该条件的感官评价分值最高(7.1)。本文表明微波解冻能够显著提高香菇的解冻速率和品质，这对香菇加工具有一定 意义。 关键词：香菇；微波解冻；超高压解冻；品质 文章篇号：1673-9078(2016)9-241-247 DOI: 10.13982/j.mfst.1673-9078.2016.9.035 Effects of Different Thawing Methods on the Quality Attributes of Frozen Lentinus edodes Cubes ZHANG Yu, ZHAO Jin-hong, DING Yang, NIE Ying, ZHU Zhen, TANG Xuan-ming (Institute of Agro-Products Processing Science and Technology, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Beijing 100193, China) Abstract: Different thawing methods (air ambient temperature thawing; refrigerator thawing; microwave thawing at 119, 259, and 280 W; and high-pressure thawing at 100, 150, and 200 MPa) were tested for their effects on the thawing time and quality attributes (color, drip loss, hardness, total phenolic content, and ion permeability) of frozen Lentinus edodes cubes. Both microwave thawing and high-pressure thawing could significantly shorten the thawing time of the frozen samples compared with air or refrigerator thawing, with the thawing time decreasing with increasing microwave power or processing pressure. The sample thawed by high pressure exhibited a dramatic decrease in color and hardness