Effects of different thawing methods on microstructure and texture of raspberries (cv. Heritage)

被引：0

作者：

Shang, Hongli ^{[1
,2
]}

Li, Li ^{[1
]}

Hong, Xiaojie ^{[2
]}

Song, Jianxin ^{[1
]}

Meng, Xianjun ^{[1
]}

机构：

[1] Shenyang Agr Univ, Food Sci Coll, Shenyang 110000, Peoples R China

[2] Liaoning Med Univ, Coll Food Sci & Engn, Jinzhou 121000, Peoples R China

来源：

AGRO FOOD INDUSTRY HI-TECH | 2016年 / 27卷 / 04期

关键词：

Thawing methods; texture; drip loss; structural examination; transmission electron. microscope; FRAGARIA X ANANASSA; ASCORBIC-ACID; STRAWBERRIES; FRESH; POLYPHENOL; QUALITY; PECTIN; FRUITS;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effects of different thawing methods on changes in the microstructure and texture of fresh raspberry (cv. Heritage) samples were investigated in this study. The freezing point of raspberry samples ranges from 0 to -0.2 degrees C, which differs notably from other fruits. The firmness of all thawed raspberry samples decreased in comparison to those of fresh raspberry samples. The suitability of thawing conditions is dependent on the temperature and duration of thawing. Thawing at 4 degrees C for 3h led to significantly higher (p<0.05) firmness than other samples. Thawing at 20 degrees C for 1h was a favorable technique for retaining the original tissue structure of raspberries. These results suggest future researchers and developers would optimize fruit thawing processes at lower temperature for a longer duration.

引用

页码：59 / 62

页数：4

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