Study on color change of liquid-immersed quick-frozen papaya pulp during frozen storage

Authors

YU Ming, Yangjiang Vocational and Technical College, Yangjiang, Guangdong 529566, China
CHEN Haiqiang, Yangjiang Vocational and Technical College, Yangjiang, Guangdong 529566, China; College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
LIANG Zuanhao, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
YE Yunqing, Guangzhou C&E Environmental Technology Co., Ltd. , Guangzhou, Guangdong 510642, China
YANG Gongming, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China

Abstract

The color parameters(L, a, b,ΔE), lycopene content and β-carotene content of papaya pulp were determined, to study the color change of papaya pulp by liquid-immersed quick-freezing during frozen storage. The result showed：During storage, The color stability of papaya pulp by liquid-immersed quick-freezing was better than that by air convection freezing. The degradation of lycopene was the major cause of color change. Compared with the air convection freezing, liquid-immersed quick-freezing can improve the lycopene degradation activation energy by nearly 2 times, better for inhibiting the degradation to maintain stable color.

Publication Date

8-28-2015

First Page

130

Last Page

133

DOI

10.13652/j.issn.1003-5788.2015.04.035

Recommended Citation

Ming, YU; Haiqiang, CHEN; Zuanhao, LIANG; Yunqing, YE; and Gongming, YANG (2015) "Study on color change of liquid-immersed quick-frozen papaya pulp during frozen storage," Food and Machinery: Vol. 31: Iss. 4, Article 35.
DOI: 10.13652/j.issn.1003-5788.2015.04.035
Available at: https://www.ifoodmm.cn/journal/vol31/iss4/35

References

[1] 覃如日.广西盘木瓜生产现状及发展前景[J].中国果业信息,2006(6):9~11.
[2] 杨培生, 钟思现, 杜中军, 等. 我国番木瓜产业发展现状和主要问题[J]. 中国热带农业, 2007(4):8～9.
[3] Azarkan M, El Moussaoui A, van Wuytswinkel D, et al. Fractionation and purification of the enzymes stored in the latex of Carica papaya[J]. Journal of Chromatography, 2003, 790(1~2):229～238.
[4] O L Oloyede. Chemical profile of unripe pulp of Carica papaya[J]. Pakistan Journal of Nutrition, 2005, 4(6):379～381.
[5] 刘思, 沈文涛, 黎小瑛, 等. 番木瓜的营养保健价值与产品开发[J]. 广东农业科学, 2007(2):68～70.
[6] 高鹤, 易建勇, 刘璇, 等. 番木瓜加工技术研究进展[J]. 食品与机械, 2014, 30(5):316～319.
[7] 张亚波, 郭志军, 权伍荣, 等. 果蔬贮藏保鲜技术的研究现状和发展趋势[J].延边大学农学学报,2009,31(1):71～76.
[8] 邓云, 杨宏顺, 李红梅, 等. 冻结食品质量控制与品质优化[M].北京：化学工业出版社,2008:93～97.
[9] 杜志龙, 李凤城, 王际春, 等. 果蔬冷制技术及研究现状[J]. 粮食与食品工业, 2010(2):36～43.
[10] 于海杰, 姚文秋. 果蔬速冻保鲜贮藏技术[J]. 黑龙江农业科学, 2010(7):132～135.
[11] 夏列, 蒋爱民, 卢艳, 等. 不同冷冻方式下猪肉贮藏期持水力的变化[J]. 食品与机械, 2014, 30(5):154～158.
[12] 余铭, 陈海强, 梁钻好, 等.速冻方式对番木瓜浆功能酶活力冻藏稳定性的影响[J].食品科学,2013,34(20):338～341.
[13] 司徒滿泉, 张倍宁, 王迎, 等.液浸式速冻对番石榴果汁品质的影响[J].食品研究与开发,2013,34(21):70～72.
[14] 郭鹏飞. 番木瓜中番茄红素和β-胡萝卜素的制备及抗氧化性与稳定性研究[D].广州：暨南大学，2008.