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.
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