Effect of Extreme High Hydrostatic Pressure onFresh-Cut Carrot Texture
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摘要: 采用极端高静压(700~1 200 MPa)处理鲜切胡萝卜片, 以热处理和未经处理的样品为对照, 对其质地特性和细胞壁微观结构进行对比分析, 并探究了处理后的样品在贮藏期间(7 d)质地和细胞壁结构的变化。结果表明:与未处理样品相比, 经700、800、900、1 000、1 100和1 200 MPa高静压处理2 min后, 胡萝卜硬度分别下降67.65%、72.17%、67.30%、74.05%、77.67%和62.46%, 硬度变化与压力变化并无显著相关性; 在处理压力不大于1 000 MPa时, 胡萝卜硬度随处理时间的延长而降低; 经不同强度的高静压处理后, 胡萝卜切片的胶黏性和回弹力都显著下降(P＜0.05), 且细胞壁发生不同程度的破裂; 在贮藏期间, 处理后的样品硬度随贮藏时间的延长而逐渐降低, 与刚处理的样品相比, 细胞壁中的果胶发生明显降解, 细胞壁持续溃散, 刚性结构消失。Abstract: In this work we studied the effect of extreme high hydrostatic pressure treatments (700-1 200 MPa) on the texture and cytoderm microstructure of carrot slices compared with heat treated and untreated samples, and examined the changes of their texture and cytoderm structure during the storage days (7 d).The results show that the carrot slices treated by 700, 800, 900, 1000, 1 100 and 1 200 MPa high pressures presented a decrease of 67.65%, 72.17%, 67.30%, 74.05%, 77.67%, 62.46% in hardness, respectively.However, there was no significant correlation (P > 0.05) between the changes of hardness and pressure.With the extension of processing time, the hardness of carrot slices decreased correspondingly, when the treatment pressure was below 1 000 MPa.The adhesiveness and resilience of the samples decreased significantly (P < 0.05) after the pressure treatment and the cytoderm ruptured.The hardness of samples decreased gradually with the extension of storage time.The pectin in the cytoderm degraded, coupled with the collapse of the cytoderm and the disappearance of the rigid cell structure.
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Key words:
- extreme high hydrostatic pressure /
- carrot /
- texture /
- cytoderm
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图 2 极端高静压对鲜切胡萝卜硬度的影响(处理时间:2 min)
Figure 2. Effect of extreme high pressure on the hardness of carrot (Processing time:2 min)
图 3 极端高静压升压过程对鲜切胡萝卜硬度的影响(处理时间:0 min)
Figure 3. Change of carrot's hardness through different rising processes of extreme high pressure (Processing time:0 min)
图 4 极端高静压处理时间对鲜切胡萝卜硬度的影响
Figure 4. Effect of extreme high pressure treating time on the hardness of carrot
图 5 极端高压处理时间对鲜切胡萝卜胶黏性的影响
Figure 5. Effect of extreme high pressure treatment on the gumminess of carrot
图 6 极端高压处理时间对鲜切胡萝卜回弹力的影响
Figure 6. Effect of extreme high pressure treatment on the resilience of carrot
图 7 极端超高压处理的胡萝卜透射电镜图
Figure 7. Transmission electron microscope images of carrot cells with extreme high pressure treatment
图 8 贮藏期间极端高压处理的胡萝卜硬度的变化
Figure 8. Variation of hardness of extreme highpressure treated carrot during storage
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