摘要
该研究分别对去青皮鲜核桃及鲜核桃仁进行抽真空和加脱氧剂处理并在-18℃贮藏6个月,通过分析核桃色泽、硬度、失重率、油脂品质(脂肪含量、过氧化值、酸价、丙二醛)、可溶性蛋白、总抗氧化能力、脂肪酸组成及挥发性风味的变化探究不同处理方式对核桃品质的影响。结果表明,抽真空与加脱氧剂处理在贮藏过程延缓去青皮鲜核桃及鲜核桃仁褐变、保持硬度、降低失重率以及减缓过氧化值、酸价和丙二醛的上升,保持鲜核桃风味特征方面均优于不做任何处理的对照组;贮藏6个月时抽真空处理更好地保持去青皮鲜核桃及鲜核桃仁的品质。综合分析表明,真空处理能有效延缓去青皮鲜核桃及鲜核桃仁在冻藏过程中的品质劣变,该结果为鲜核桃的冻藏保鲜提供科学参考。
In this study,fresh green walnuts and walnut kernels were vacuumed and treated with deoxidizers,respectively,and then stored at-18℃for six months.The effects of different treatments on walnut quality were explored by analyzing the color,hardness,weight loss rate,oil quality(fat content,peroxide value,acid value,malondialdehyde),soluble protein,total antioxidant capacity,fatty acid composition,and volatile flavor.Results showed that vacuuming and deoxidizing agent treatments were superior to the control group without any treatment in delaying the browning of fresh green walnuts and walnut kernels,maintaining hardness,reducing weight loss rate,slowing down the increase of peroxide value,acid value,and malondialdehyde,and maintaining the flavor characteristics of fresh walnuts during storage.Vacuuming treatment better maintained the quality of fresh walnuts and walnut kernels with green skin after six months of storage.Comprehensive analysis showed that vacuum treatment could effectively delay the quality deterioration of fresh walnuts and fresh walnut kernels with green skin during frozen storage.This result provides a scientific reference for the frozen storage and preservation of fresh walnuts.
作者
罗树楠
曾春银
李雯雯
张文文
姚登杰
宁德鲁
庄永亮
曾培忠
李莉蓉
LUO Shunan;ZENG Chunyin;LI Wenwen;ZHANG Wenwen;YAO Dengjie;NING Delu;ZHUANG Yongliang;ZENG Peizhong;LI Lirong(Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650500,China;Yunnan Academy of Forestry and Grassland,Kunming 650204,China)
出处
《食品与发酵工业》
北大核心
2025年第20期262-270,I0015-I0022,共17页
Food and Fermentation Industries
基金
云南省科技厅重点研发项目(202202AE090007)
云南省高层次科技人才和创新团队专项(202405AS350005)。
关键词
鲜核桃
过氧化值
酸价
脂质氧化
风味物质
fresh walnuts
peroxide value
acid value
lipid oxidation
flavor substances
