期刊论文

Effects of liquid nitrogen frozen on the quality attributes of Phyllostachys praecox shoots during freezing storage

中文

食品安全质量检测学报

2095-0381

2023

14

14

254-263

湖北省自然科学基金重点项目(2010CBB02601)； 教育部产学合作协同育人项目(202102028054)~~；

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目的研究液氮的3种冻结温度和冻结至3种中心温度对冻藏雷竹笋品质的影响。方法测定不同液氮冻结温度和中心温度的冻藏雷竹笋的汁液流失率、可溶性固形物和粗纤维含量、硬度、色差、挥发性风味物质和感官评分。结果液氮冻结温度组中,第2...展开更多 目的研究液氮的3种冻结温度和冻结至3种中心温度对冻藏雷竹笋品质的影响。方法测定不同液氮冻结温度和中心温度的冻藏雷竹笋的汁液流失率、可溶性固形物和粗纤维含量、硬度、色差、挥发性风味物质和感官评分。结果液氮冻结温度组中,第24周,-60℃组冻结雷竹笋的感官评分、硬度显著低于-90、-120℃组(P-60℃,冻藏过程中产生的挥发性风味物质的信号强度...

Objective To investigate the effects of 3 kinds of frozen temperatures and 3 kinds of central temperatures with liquid nitrogen on the quality attributes of Phyllostachys praecox shoots during freezing storage.Methods The effects of liquid nitrogen frozen and central te...MORE Objective To investigate the effects of 3 kinds of frozen temperatures and 3 kinds of central temperatures with liquid nitrogen on the quality attributes of Phyllostachys praecox shoots during freezing storage.Methods The effects of liquid nitrogen frozen and central temp...