CO 加压与超声联合处理：提高鲜切哈密瓜的冷冻品质。
Combination strategy of CO pressurization and ultrasound: To improve the freezing quality of fresh-cut honeydew melon.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
出版信息
Food Chem. 2022 Jul 30;383:132327. doi: 10.1016/j.foodchem.2022.132327. Epub 2022 Feb 3.
The effects of CO pressurization combined with ultrasound-assisted immersion freezing (COUSIF) on improving the freezing quality of honeydew melon were studied. The cut melon samples were first subjected to 0.2, 0.5 and 0.8 MPa CO pressure for 2 h respectively, and then frozen by an ultrasound-assisted freezing device. The results indicated that the CO pressurization affected the water state and reduced the freezable water content. Cryo-observed results showed the ice crystal area of the 0.5COUSIF sample was 66.6% smaller than that of the SF, and 60.8% smaller than that of the IF. The drip loss of 0.5COUSIF sample was 58.2% lower than that of SF. The indexes of vitamin C, flavor, texture and color of COUSIF samples were kept better. The SEM results showed that the cell structures of COUSIF samples were better maintained. These demonstrated that COUSIF technology has application potential in improving the quality of frozen food.
研究了 CO 加压联合超声辅助浸渍冻结（COUSIF）对提高蜜瓜冷冻品质的影响。将切开的瓜样首先分别在 0.2、0.5 和 0.8 MPa 的 CO 压力下处理 2 h，然后用超声辅助冻结装置进行冻结。结果表明，CO 加压会影响水的状态并降低可冻结水的含量。冷冻观察结果表明，0.5COUSIF 样品的冰晶面积比 SF 样品小 66.6%，比 IF 样品小 60.8%。0.5COUSIF 样品的滴水损失比 SF 样品低 58.2%。COUSIF 样品的维生素 C、风味、质地和颜色指标保持得更好。SEM 结果表明，COUSIF 样品的细胞结构得到了更好的保持。这些表明 COUSIF 技术在提高冷冻食品质量方面具有应用潜力。
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