Effect of Trehalose Soaking Pre-treatment on Quality of Frozen Carrot
In order to get a good pre-treatment method for preparation of frozen carrot, carrots were soaked in different concentration (0％, 5％, 10％, 20％) of trehalose before being frozen. The frozen carrots were monitored at -18TC for 7 days. The qualityaffecting parameters were evaluated by physical and chemical methods (firmness, colour, P-carotene and weight loss).The results shown that 20％ concentrations trehalose soaking pre-treatment could effectively inhibit the firmness decrease and low the liquid loss in thawing periods. 10％ concentrations trehalose soaking pre-treatment could effectively keep the colour in thawing periods, trehalose soaking pre-treatment was a good method for keep the quality of frozen carrot.
trehalos frozen carrot quality parameters
Zong Wei Yuan Wen-liang
School of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou, China
国际会议
2009 Academic Conference on Horticulture Science and Technology(2009园艺科学与技术学术会议 CHST 2009)
北京
英文
202-204
2009-12-12（万方平台首次上网日期，不代表论文的发表时间）