Comparison on the Effects of DENBA at Different Intensities+Electric Field-assisted Treatment on the Thawing Quality of Frozen Strawberries
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Abstract:
DENBA+ technology can use high-voltage static electricity to resonate the water molecules in food cells to make them more active, so as to maintain complete nutrients, delay oxidation, and preserve the freshness of ingredients (which can be used in combination with food quick-freezing preservation). In order to systematically investigate the effects of DENBA+ electrostatic field on the quality of frozen strawberries after ultrasonic thawing, in this experiment, Dandong Jiujiu strawberries was taken as the research object. The effect of freezing on the thawing quality of strawberries under the conditions involving different intensities of DENBA+ electrostatic field through comparing and analyzing seven indicators, including sensory score, color difference, hardness, juice loss rate, soluble solids, total sugars, and total phenolics. The experimental results showed that the freezing and thawing quality of strawberries assisted by high and low electric field were better than those of the blank control group. Compared with 2 000 V high-intensity DENBA+ electric field-assisted freezing, the fruits after 500 V low-intensity DENBA+ electric field-assisted freezing had the highest comprehensive score of sensory evaluation, while the color difference decreased by 1.70%, the hardness increased by 22.45%, the juice loss rate decreased by 27.72%, with the soluble solids content, total sugar content and total phenolic content increasing by 8.16%, 4.79% and 9.90%, respectively. There were significant difference in the above indicators between the low-intensity electric field-assisted approach and the high-intentsity electric field- assisted approach, with the former being better (P<0.05) and leading to better thawing characteristics. Comprehensive analysis showed that the quality of 500 V low electric field-assisted frozen strawberries was better.
