Effect of Different Quick-freezing Temperatures on Quality Characteristics and Microstructure of Zigui Navel Orange Fruit Tissue
In this study, in order to improve the quality of quick-frozen Zigui navel oranges, they were processed at varying quick-freezing temperatures (−20, −30, −40, −50, −60, −70 and −80 ℃). On the flesh and peel of Zigui navel orange to assess the influence on edible quality, vitamin C, bioactive compoun...
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The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120365 |
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| author | Liuyan WANG Jingnan REN Yuqing QIN Gang FAN Siyi PAN Zhenglun LI Zhaoxing HU Xiang HE |
| author_facet | Liuyan WANG Jingnan REN Yuqing QIN Gang FAN Siyi PAN Zhenglun LI Zhaoxing HU Xiang HE |
| author_sort | Liuyan WANG |
| collection | DOAJ |
| description | In this study, in order to improve the quality of quick-frozen Zigui navel oranges, they were processed at varying quick-freezing temperatures (−20, −30, −40, −50, −60, −70 and −80 ℃). On the flesh and peel of Zigui navel orange to assess the influence on edible quality, vitamin C, bioactive compounds, antioxidant properties, water status and distribution, and microstructure. The results indicated that flesh frozen quickly between −60 ℃ and −80 ℃ exhibited enhanced texture, bioactivity, and antioxidant activity. Additionally, flesh frozen at −80 ℃ experienced the shortest phase transition period and maintained a moisture state and distribution most similar to fresh flesh. Quick freezing at −40 ℃ and −50 ℃ could well preserve the flesh's vitamin C content, color, and flavor. The peel with quick freezing at −70 ℃ and −80 ℃ had higher vitamin C content, color, texture, antioxidant activity and bioactive compounds. Furthermore, the peel that was quickly frozen at −80 ℃ showed the shortest freezing time and the closest microstructure to the control group. In summary, the optimal quick-freezing temperature range for Zigui navel orange flesh is from −40 ℃ to −80 ℃, and for the peel, it is from −70 ℃ to −80 ℃. These findings are crucial for the comprehensive assessment, further investigation, and advancement of quick-frozen navel orange fruit products. |
| format | Article |
| id | doaj-art-0acdbfa179ca4f2090e4ea8a8834dcef |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2024-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-0acdbfa179ca4f2090e4ea8a8834dcef2025-08-20T02:32:39ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-12-01452332233010.13386/j.issn1002-0306.20231203652023120365-23Effect of Different Quick-freezing Temperatures on Quality Characteristics and Microstructure of Zigui Navel Orange Fruit TissueLiuyan WANG0Jingnan REN1Yuqing QIN2Gang FAN3Siyi PAN4Zhenglun LI5Zhaoxing HU6Xiang HE7College of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology, Ministry of Education/Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology, Ministry of Education/Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology, Ministry of Education/Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology, Ministry of Education/Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology, Ministry of Education/Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan 430070, ChinaQugu Food Co., Ltd., Zigui 443600, ChinaQugu Food Co., Ltd., Zigui 443600, ChinaQugu Food Co., Ltd., Zigui 443600, ChinaIn this study, in order to improve the quality of quick-frozen Zigui navel oranges, they were processed at varying quick-freezing temperatures (−20, −30, −40, −50, −60, −70 and −80 ℃). On the flesh and peel of Zigui navel orange to assess the influence on edible quality, vitamin C, bioactive compounds, antioxidant properties, water status and distribution, and microstructure. The results indicated that flesh frozen quickly between −60 ℃ and −80 ℃ exhibited enhanced texture, bioactivity, and antioxidant activity. Additionally, flesh frozen at −80 ℃ experienced the shortest phase transition period and maintained a moisture state and distribution most similar to fresh flesh. Quick freezing at −40 ℃ and −50 ℃ could well preserve the flesh's vitamin C content, color, and flavor. The peel with quick freezing at −70 ℃ and −80 ℃ had higher vitamin C content, color, texture, antioxidant activity and bioactive compounds. Furthermore, the peel that was quickly frozen at −80 ℃ showed the shortest freezing time and the closest microstructure to the control group. In summary, the optimal quick-freezing temperature range for Zigui navel orange flesh is from −40 ℃ to −80 ℃, and for the peel, it is from −70 ℃ to −80 ℃. These findings are crucial for the comprehensive assessment, further investigation, and advancement of quick-frozen navel orange fruit products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120365zigui navel orangeflesh and peelquick-freezingquality preservation |
| spellingShingle | Liuyan WANG Jingnan REN Yuqing QIN Gang FAN Siyi PAN Zhenglun LI Zhaoxing HU Xiang HE Effect of Different Quick-freezing Temperatures on Quality Characteristics and Microstructure of Zigui Navel Orange Fruit Tissue Shipin gongye ke-ji zigui navel orange flesh and peel quick-freezing quality preservation |
| title | Effect of Different Quick-freezing Temperatures on Quality Characteristics and Microstructure of Zigui Navel Orange Fruit Tissue |
| title_full | Effect of Different Quick-freezing Temperatures on Quality Characteristics and Microstructure of Zigui Navel Orange Fruit Tissue |
| title_fullStr | Effect of Different Quick-freezing Temperatures on Quality Characteristics and Microstructure of Zigui Navel Orange Fruit Tissue |
| title_full_unstemmed | Effect of Different Quick-freezing Temperatures on Quality Characteristics and Microstructure of Zigui Navel Orange Fruit Tissue |
| title_short | Effect of Different Quick-freezing Temperatures on Quality Characteristics and Microstructure of Zigui Navel Orange Fruit Tissue |
| title_sort | effect of different quick freezing temperatures on quality characteristics and microstructure of zigui navel orange fruit tissue |
| topic | zigui navel orange flesh and peel quick-freezing quality preservation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120365 |
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