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首页> 外文期刊>Journal of food engineering >Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.)
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Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.)

机译：冷冻前部分去除水：品种和预处理作为冷冻香瓜的品质因素（Cucumis melo，cv reticulatus Naud。）

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摘要

The influence of both the cultivar and the dehydration method, applied before freezing, on quality characteristics of dehydro- frozen muskmelon spheres has been studied. Water was removed from muskmelon cultivar Mirado and Rony, prior to freezing, by Dewatering-- Impregnation--Soaking in concentrated solution (DIS) for 1 h, air dehydration and combined DIS-air dehydration to a final 50/100 weight reduction. The results of the analysis of exudate loss, texture, colour, aroma composition and sensory charac- teristics ascertained the crucial importance of the cultivar which had a great influence on the quality of the end products. Moisture reduction prior to freezing reduced exudate loss and improved texture at thawing. All the pre-treatments caused the loss of ethyl esters, namely “positive” aroma compounds, while the alcohols, “negative” aroma compounds. increased in air dehydrated fruits and remained stable in the DIS-treated ones. This finding could explain the higher sensory acceptability of the DIS-treated fruit when compared with those pre-air dehydrated.
机译：研究了冷冻前应用的品种和脱水方法对脱水冷冻的甜瓜球体品质特性的影响。在冷冻之前，通过脱水-浸渍-浸泡在浓溶液（DIS）中1 h，空气脱水，然后将DIS-空气脱水合并至最终的50/100重量，从甜瓜品种Mirado和Rony中除去水。渗出液损失，质地，颜色，香气成分和感官特性的分析结果确定了品种的至关重要，该品种对最终产品的质量有很大影响。冷冻前减少水分可减少渗出液损失并改善融化时的质地。所有的预处理都会导致乙酯的损失，即“正”香气化合物，而醇则是“负”香气化合物。空气脱水的水果增加，而经DIS处理的水果保持稳定。这一发现可以解释与经空气预处理的水果相比，经DIS处理的水果具有更高的感官接受性。

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