Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage

文献类型： 外文期刊

第一作者： Li, Xian-Xian

作者： Li, Xian-Xian;Zhang, Yu;Qu, Tong-Tong;Tang, Xuan-Ming;Zhao, Jin-Hong;Xiao, Hong-Wei;Sablani, Shyam S.

作者机构：

期刊名称：JOURNAL OF FOOD PROCESS ENGINEERING （ 影响因子：2.356； 五年影响因子：2.417 ）

ISSN： 0145-8876

年卷期： 2020 年 43 卷 10 期

页码：

收录情况： SCI

摘要： Quality changes of mango with regard to water mobility and ice crystals were studied at different storage temperatures for 6 months. Mangoes were stored in the glassy state (T [-80 and - 60 degrees C] < T-g ' andT(g)' < T [-49 degrees C] < T-g ''), partially freeze-concentrated state (T-g '' < T [-38 degrees C] < T-m '), and rubbery state (T [-18 degrees C] > T-m '). Results indicated that the most samples stored at -80 and - 60 degrees C had no significant difference in the water mobility, freezable water, drip loss, and vitamin C after the same storage period. TheT(g)' andT(g)'' showed a different effect on the quality stability of frozen mangoes. In the glassy state, changes in water state, freezable water, and ice crystal size of frozen samples were slower, resulting in lower rate of quality changing (L*value, hardness, and vitamin C) than other conditions from 0 to 6 months. Practical applications This study demonstrated the correlation between the water mobility and ice crystals of mango revealing the mechanism of physical and chemical changes in samples stored at different states during frozen storage. Compared to the partially freeze-concentrated and rubbery state storages, the glassy state storage reduced the rate of the quality change in mangoes over time. Therefore, glassy state storage (belowT(g)'') has great potential for the food processing industry because it can improve frozen storage strategies and extend the shelf life of frozen mango during long-term storage.

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