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Comparaison entre la décongélation par micro-ondes et la décongélation à très haute pression sur les caractéristiques qualitatives de la mangue congelée.

The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango.

Auteurs : PENG Y., ZHAO J., WEN X., NI Y.

Type d'article : Article de périodique

Résumé

As one of the popular tropical fruits, mango has a relatively short shelf life due to its perishability. Therefore, post-harvest losses are always a topic of concern. Currently, freezing is a common approach to extending mango shelf life. In relation, it is also critical to select a proper thawing process to maintain its original quality attributes. In this study, microwave thawing, and ultra-high-pressure thawing were investigated, and traditional thawing methods (air thawing and water thawing) were compared as references. The thawing time, quality attributes, and sensory scores of frozen mangoes were evaluated. Compared to traditional methods, innovative thawing methods can extensively shorten thawing time. These things considered, the thawing time was further decreased with the increase in microwave power. Additionally, microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content. Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, with the highest sensory score. Current work provides more data and information for selecting suitable thawing methods and optimum conditions for frozen mango to minimize losses.

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Pages : 12 p.

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Détails

  • Titre original : The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango.
  • Identifiant de la fiche : 30029849
  • Langues : Anglais
  • Sujet : Technologie
  • Source : Foods - vol. 11 - n. 7
  • Éditeurs : MDPI
  • Date d'édition : 04/2022
  • DOI : http://dx.doi.org/10.3390/foods11071048

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