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当前位置: 首页 > 文章 > 不同解冻方法对速冻草莓品质的影响 食品科学 2014,35 (22) 276-281
Position: Home > Articles > Effects of Different Thawing Methods on Quality Characteristics of Quick-Frozen Strawberries FOOD SCIENCE 2014,35 (22) 276-281

不同解冻方法对速冻草莓品质的影响

作  者：
刘雪梅;孟宪军;李斌;张琦;李丽
单  位：
沈阳农业大学食品学院
关键词：
微波解冻;水浴解冻;超声波解冻;空气解冻;速冻草莓;品质
摘  要：
通过对微波解冻、水浴解冻、超声波解冻、空气解冻4种解冻方式解冻草莓所需时间,以及解冻后草莓的物理特性和营养品质的测定,研究不同解冻方法对草莓品质的影响。结果表明:在解冻时间方面,微波解冻<超声波解冻<水浴解冻<空气解冻,4种解冻方法的解冻时间差异极显著。在物理特性方面,微波解冻后的草莓色泽及硬度保持最好、汁液流失率最低;超声波解冻仅次于微波解冻。在营养品质方面,微波解冻后草莓总酸含量显著高于其他3种解冻方法,还原糖含量、VC含量极显著高于其他3种解冻方法;超声波解冻草莓花色苷含量最高,说明在解冻过程中,超声波对花色苷的破坏作用最小。综合分析,微波解冻法优于其他3种解冻方法。
译  名：
Effects of Different Thawing Methods on Quality Characteristics of Quick-Frozen Strawberries
作  者：
LIU Xue-mei;MENG Xian-jun;LI Bin;ZHANG Qi;LI Li;College of Food Science, Shenyang Agricultural University;
关键词：
microwave thawing;;water bath thawing;;ultrasonic thawing;;air thawing;;quick-frozen strawberry fruits;;quality characteristics
摘  要：
The effects of different thawing methods, microwave, water bath, ultrasonic and natural thawing, on quality characteristics of quick-frozen strawberries were investigated by measuring the required thawing time as well as physical properties and nutritional quality of thawed strawberries. The results showed that the time necessary to thaw frozen strawberries by different methods decreased in the following sequence: microwave, ultrasonic, water bath, and natural thawing, with an extremely significant difference among these four methods. Microwave thawing was the best for maintaining the color and harness of strawberries and minimizing the drip loss, and ultrasonic ranked second. Furthermore, microwave-thawed samples exhibited a significantly higher total acid content and extremely significantly higher contents of reducing sugar and vitamin C(VC) than those thawed by three other methods. Ultrasonic resulted in a higher content of anthocyanins in thawed strawberries than other methods, suggesting that these compounds are destroyed to the least extent during the thawing process. Taken together these results demonstrate that microwave is superior to the other thawing methods.

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