Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

文献类型： 外文期刊

第一作者： Zhao, Jin-Hong

作者： Zhao, Jin-Hong;Ding, Yang;Nie, Ying;Zhang, Yu;Zhu, Zhen;Tang, Xuan-Ming;Xiao, Hong-Wei

作者机构：

关键词： Frozen storage;Mango;Osmotic dehydration;Glass transition;Quality

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

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收录情况： SCI

摘要： Changes in the quality of frozen mango cuboids were investigated during long-term glassy state storage with and without osmotic dehydration pretreatment. The mango cuboids were dehydrated in mixed solutions (sucrose: glucose: fructose in a ratio of 3.6:1:3) of different concentrations (30, 40, and 50% (wt/wt)) prior to freezing and then stored at -55 A degrees C (in the glassy state) for 6 months. The results revealed that compared with the untreated samples, osmotic pretreatment decreased total color difference (reduced by 15.6-62.3%), drip loss (reduced by 8.2-29.5%) and titration acidity (reduced by 1.3-9.4%), while increasing hardness (increased by 48.8-82.3%), vitamin C content (increased by 72.5-120.6%) and total soluble solids (increased by 21.8-53.7%) of frozen mangoes after 6 months. Dehydration with a sugar concentration of 40% was considered as the optimal pretreatment condition. In addition, a storage temperature of -55 A degrees C provided better retention of quality than rubbery state storage at -18 A degrees C. With prolonged storage time, the quality of frozen mangoes continued to change, even in the glassy state. However, the changes in quality of the osmotic-dehydrated samples were less than those of the untreated samples. The current work indicates that osmotic pretreatment and glassy state storage significantly improved the quality of frozen mangoes during long-term storage.

分类号： TS2

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