The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms

被引：125
作者：
Islam, Md. Nahidul [1 ]
Zhang, Min [1 ]
Adhikari, Benu [2 ]
Cheng Xinfeng [1 ]
Xu, Bao-guo [1 ]
机构：
[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] RMIT Univ, Sch Appl Sci, Melbourne, Vic 3001, Australia
来源：
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID | 2014年 / 42卷
基金：
中国国家自然科学基金;
关键词：
Ultrasound-assisted freezing; Thawing; Mushroom; Physicochemical properties; POWER ULTRASOUND; AGARICUS-BISPORUS; FROZEN; QUALITY; ICE; NUCLEATION; PRESSURE; MODEL; SONOCRYSTALLISATION; MICROSTRUCTURE;
D O I：
10.1016/j.ijrefrig.2014.02.012
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
The application of power ultrasound during immersion freezing significantly (P < 0.05) affected freezing rate of mushrooms. Ultrasound at 0.39 W cm(-2) (20 kHz) reduced nucleation time by 24%, 53% and 34% in Lentinula edodes, Agaricus bisporus and Pleurotus eryngii respectively. Drip losses during the thawing process were found to be 10% less compared to control samples. Whiteness index increased when ultrasound intensity was higher than 0.27 W cm(-2) (20 kHz) in L. edodes and P. eryngii whereas, ultrasound at 0.39W cm(-2) (20 kHz) showed the highest chroma value with lower yellowness and browning indices. Ultrasound at 0.39 W cm(-2) (20 kHz) resulted in the highest textural hardness values in all the three mushroom varieties. Polyphenol oxidase and peroxidase enzyme activities were also significantly (P < 0.05) reduced with the increase in ultrasound power during ultrasound-assisted freezing (UAF). These results indicated that UAF can be a suitable technology for industrial freezing of mushroom. (C) 2014 Elsevier Ltd and IIR. All rights reserved.
引用
收藏
页码：121 / 133
页数：13
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