摘要
低温部分玻璃化保存是食品的最佳保存方法之一，低温断裂是食品实现部分玻璃化的速冻过程中常见的问题。本文通过不同的冻结速率对草莓生化特性的实验研究发现不同的冻结速率会引起草莓中可溶性蛋白质含量、多酚氧化酶（ＰＰＯ） 和过氧化物酶（ＰＯＤ） 的活性较大幅度变化，并对其机理和对食品保存质量的影响进行了分析，认为适宜的冻结速率是确保低温部分玻璃化保存食品质量的最重要的因素。
The low temperature partial glass state storage is one of best method for long term preservation of foods.Freeze cracking is the universal phenomenon during ultra rapid freezing.This paper studies the effects of freezing rates on the strawberry's soluble polyhenol oxidase (PPO)and peroxidase(POD)activities and concludes:too rapid freezing was the primary reason to freeze cracking,the freeze cracking processes produce significant increase in both soluble PPO(3 55.44%)and POD(20.5 96.39%)activities according to different freezing rates.The mechanisms of freeze cracking and it's negative effects on the storage quality of food are analyzed in this paper.Finally optimum freezing rate is regarded as the most important factor to ensure the quality of partial glass storage state food.
出处
《制冷学报》
CAS
CSCD
北大核心
1999年第4期36-42, ,共7页
Journal of Refrigeration
基金
国家自然科学基金!( 项目号:59776012)
霍英东青年教育基金
