Effect of liquid nitrogen spray quick-freezing technology on the quality of bamboo shoots, Dendrocalamus brandisii from Yunnan Province, China
文献类型： 外文期刊
作者： Fan, Zhenmei 1 ; Shen, Hui 2 ; Hu, Tenggen 1 ; Yu, Lijuan 2 ; Xu, Yujuan 1 ; Wu, Jijun 1 ; Shi, Pingping 2 ; Song, Xianliang 3 ; Yu, Yuanshan 1 ;
作者机构： 1.Minist Agr & Rural Affairs, Guangdong Acad Agr Sci, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Sericultural Agrif, Guangzhou, Peoples R China
2.Yunnan Acad Agr Sci, Agroprod Proc Res Inst, Kunming, Peoples R China
3.South China Agr Univ, Coll Food Sci, Guangzhou, Peoples R China
关键词： Freezing; Amino acid; Water state; Microstructure
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.5； 五年影响因子：5.7 ）
ISSN： 0260-8774
年卷期： 2024 年 368 卷
页码：
收录情况： SCI
摘要： This study explored the effects of liquid nitrogen spray quick-freezing (LNF) on the quality of fresh bamboo shoots. The results showed that the low temperature damaged bamboo shoots and caused a loss of nutrients after freezing. Notably, liquid nitrogen spray quick-freezing technology significantly improved the freezing efficiency and quality of the sample compared with the refrigerator freezing at -20 degrees C. The bamboo shoots that underwent LNF at -80 degrees C (LNF-80 degrees C) suggested the best results, with a 92.73% reduction in passing the zone of maximum ice crystal formation time, 60.23% reduction in thawing loss, 79.32% increase in hardness and 33.61% decrease in peroxidase activity compared that of refrigerator freezing at -20 degrees C. On the nutrients, the total amino acid content in the LNF-80 degrees C bamboo shoots (133.31 mg/100 g) increased by 25.50% compared with that in bamboo shoots that were slowly frozen (835.24 mg/100 g). Furthermore, the LNF-80 degrees C group samples had the most uniform water distribution, and the microstructure of this sample was the least damaged by ice crystals. These results show that LNF technology has great potential to improve the quality of frozen fruits and vegetables.
- 相关文献
作者其他论文 更多>>
-
1-MCP combined with laser microporous film packaging maintains the quality and prolongs the storage period of Xiahei grapes
作者：Tong, Xiuzi;Chen, Yanan;Shi, Nan;Kong, Xiaoxue;Luo, Haibo;Tong, Xiuzi;Shi, Pingping;Yu, Lijuan;Song, Huibo
关键词：Grape; rachis browning; shelf life; softening; spontaneous modified atmosphere packaging
-
Effects of the Species and Growth Stage on the Antioxidant and Antifungal Capacities, Polyphenol Contents, and Volatile Profiles of Bamboo Leaves
作者：Shen, Hui;Wang, Yan;Shi, Pingping;Li, Hong;Yang, Fang;Yu, Lijuan;Li, Hong;Chen, Yanan;Luo, Haibo;Hu, Tenggen;Yu, Yuanshan;Wang, Jinxiang
关键词：antifungal capacity; antioxidant capacity; bamboo leaf; genotype; volatile profile
-
Indicative bacterial cellulose films incorporated with curcumin-embedded Pickering emulsions: Preparation, antibacterial performance, and mechanism
作者：Miao, Wanting;Gu, Ruihan;Shi, Xiaotong;Zhang, Junze;Li, Chengcheng;Miao, Wanting;Gu, Ruihan;Shi, Xiaotong;Zhang, Junze;Li, Chengcheng;Xiao, Huining;Yu, Lijuan
关键词：Pickering emulsion; Bacterial cellulose; Curcumin; Packaging; Freshness monitoring
-
Preparation of nano-Ag-Bi2WO6-TiO2/starch bionanocomposite membranes and mechanism of enhancing visible light degradation of ethylene
作者：Li, Yuyao;Wen, Huicui;Huang, Haoran;Huang, Zitong;Situ, Wenbei;Song, Xianliang;Wang, Haidan;Li, Yingying
关键词：Starch film; Ethylene; Ag-Bi2WO6-TiO2; Visible light catalysis
-
Extraction and characterisation of pigment from Yanzhiguo [Prunus napaulensis (Ser.) Steud.]
作者：Shi, Pingping;Huang, Qiuqiu;Shen, Hui;Su, Huosheng;Pu, Hongmei;Wang, Haidan;Yu, Lijuan;Li, Hong;Luo, Haibo;Tong, Xiuzi;Xu, Changliang;Li, Hong
关键词：Prunus napaulensis (Ser.) Steud; Natural pigment; Response surface methodology; Stability; Antioxidant activity
-
Elucidating Softening Mechanism of Honey Peach (Prunus persica L.) Stored at Ambient Temperature Using Untargeted Metabolomics Based on Liquid Chromatography-Mass Spectrometry
作者：Kong, Xiaoxue;Shen, Hui;Shi, Pingping;Yang, Fang;Yu, Lijuan;Kong, Xiaoxue;Luo, Haibo;Chen, Yanan;Li, Hong
关键词：honey peach; softening; untargeted metabolomics; LC-MS; metabolites
-
Amphiphilic chitosan/carboxymethyl gellan gum composite films enriched with mustard essential oil for mango preservation
作者：Yang, Ziming;Guan, Chen;Zhou, Chuang;Pan, Qingyan;He, Zuyu;Wang, Chao;Liu, Yunhao;Song, Shuhui;Li, Puwang;Guan, Chen;Pan, Qingyan;Yu, Lijuan;Qu, Yunhui
关键词：Amphiphilic chitosan; Carboxymethyl gellan gum; Mustard essential oil; Composite films; Fruit preservation
