Changes in some quality factors of frozen ginger as affected by the freezing storage conditions
Changes in some quality factors of frozen ginger as affected by the freezing storage conditions
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DOI：
10.1002/jsfa.2504
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发表时间：
2006-08-15
影响因子：
4.1
通讯作者：
Lee, Young-Chun
中科院分区：
文献类型：
--
作者：
Kim, Dong-Ho;Lee, Young-Chun
为确定生姜根冻藏条件，研究了生姜根类型、冻藏温度和冻藏时间对冻姜色泽、异味和可接受性等品质因子的影响。将整个和磨碎的姜包装在尼龙/聚乙烯（PE）袋中，并储存在-5、-20和-40 ℃下。在以下时间和储存温度下测定生姜的质量：分别以30天的间隔对储存在-5 ℃、-20 ℃和-40 ℃下的生姜取样4个月，以90天的间隔取样12个月，以120天的间隔取样16个月。在贮藏过程中，游离糖、游离氨基酸、不饱和脂肪酸和挥发性物质含量显著降低，总色差增大，且温度效应显著。这些化合物的变化一般在整个生姜样品中较少。生姜根在-5 ℃、-20 ℃和-40 ℃下贮藏2 - 3个月、9个月和16个月后，其总体偏好性差异显著。冻姜的Δ E值随游离糖、游离氨基酸和感官色泽的降低而增加，表明冻姜的变色是由于布朗宁反应引起的。感官异味评分与不饱和脂肪酸的减少密切相关，表明不饱和脂肪酸的氧化导致了冷冻生姜异味的发展。多元回归分析表明，在-5 ℃或-20 ℃条件下，游离脂肪酸、不饱和脂肪酸和挥发性化合物显著影响生姜样品的总体偏好得分。感官异味和总体偏好评分表明，整个生姜可以分别在-5或-20 ℃下储存2个月或9个月，保持良好的总体品质。(c)2006年化学工业学会。
The effects of types of ginger root, the freezing storage temperature and time on quality factors associated with color, off-odor and acceptability of frozen ginger were evaluated to establish the freezing storage conditions of ginger roots. Whole and ground ginger was packed in Nylon/polyethylene (PE) bags and stored at -5, -20 and -40 degrees C. The quality of the ginger was determined at the following times and storage temperatures: the ginger stored at -5 CC, -20 CC, and -40 degrees C was sampled at 30-day intervals for 4 months, at 90-day intervals for 12 months, and at 120-day intervals for 16 months, respectively. The content of free sugars, free amino acids (FAAs), unsaturated fatty acids (FUFAs) and volatile compounds noticeably decreased during the storage period, while the total color difference (Delta E) increased, and the temperature effect was significant. The changes in these compounds were generally less in the whole ginger samples. The overall preference of ginger roots stored at -5, -20 and -40 degrees C was significantly different after 2 -3, 9 and 16 months of storage, respectively. The increase of Delta E with decreases of free sugars, FAAs and sensory color indicated the discoloration of frozen ginger was due to the browning reaction. The sensory off-odor scores were closely associated with the decrease of FUFAs, suggesting that the oxidation of FUFAs caused the development of off-odor in the frozen ginger. Multiple regression analysis between the overall preference scores and other determined quality factors indicated that FAAs, FUFAs and volatile compounds significantly affected the overall preference scores of ground ginger samples stored at -5 degrees C or -20 degrees C. The sensory off-odor and overall preference scores showed that whole ginger could be stored for 2 or 9 months at -5 or -20 degrees C, respectively, maintaining a good overall quality. (c) 2006 Society of Chemical Industry.