Quality dynamics of fresh Chimonobambusa utilis bamboo shoots under the liquid nitrogen quick-frozen storage condition

doi:10.12302/j.issn.1000-2006.202306025

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2025, Vol. 49 ›› Issue (1): 201-209.doi: 10.12302/j.issn.1000-2006.202306025

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Quality dynamics of fresh Chimonobambusa utilis bamboo shoots under the liquid nitrogen quick-frozen storage condition

YANG Jinlai¹^,²(), XIAN Quan³, LIANG Minglan³, ZHENG Jiong⁴, CHEN Jian⁵, LIU Shenghui¹, WU Liangru¹^,²^,^*()

1. China National Bamboo Research Center, Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, Key Laboratory of State Forestry and Grassland Administration on Bamboo Forest Ecology and Resource Utilization, Hangzhou 310012, China
2. Bamboo Industry (Jian’ou) Branch, Fujian Provincial Collaborative Innovation Institute, Jian’ou 353100, China
3. Nanchuan District Forestry Bureau of Chongqing, Chongqing 408400, China
4. College of Food Science, Southwest University, Chongqing 400715, China
5. Chongqing Tezhen Food Co., Ltd, Chongqing 408400, China

Received:2023-06-29 Revised:2023-10-09 Online:2025-01-30 Published:2025-01-21
Contact: WU Liangru E-mail:5491936@163.com;bamshoots@163.com

Abstract

Abstract:

【Objective】Fresh Chimonobambusa utilis shoots from Jinfoshan mountain were processed by the technique of liquid nitrogen quick-freezing-vacuum packing-frozen storage. The dynamics (hardness, color, nutritional quality and enzyme activity) during storage were investigated with the increasing the frozen storage time, and thus providing a theoretical support for the industrial production and quality control of fresh C. utilis shoots under the liquid nitrogen quick-frozen storage condition.【Method】C. utilis shoots with shells were used to produce quick-frozen bamboo shoots by the processes of liquid nitrogen quick-freezing and vacuum packaging. At a frozen storage process (-18℃, 0-180 d), the main quality indicators of the quick-frozen shoots were determined in terms of hardness, color, protein and amino acids, crude fiber, total sugar, fat, vitamin C, and selenium. The enzymatic activities (POD, PPO and PAL) of the quick-frozen shoots at different storage time were also analyzed. 【Result】The hardness and color of fresh C. utilis shoots under the liquid nitrogen quick-frozen storage condition were affected by the frozen storage time. When the frozen storage time was ≥90 d, the hardness increased slightly, while their L^*, a^* and b^* values decreased a little. With the increasement of storage time, the contents of water, protein, total amino acids, total sugar and vitamin C gradually decreased, while the content of crude fiber gradually increased. These contents tended to be stable at 90-180 d. The contents of fat, selenium and tannin were basically stable in the storage time. When the frozen storage time was at 180 d, the contents of water, protein, crude fiber, total sugar, fat, essential amino acid, vitamin C and selenium were respectively 91.24%, 2.51%, 2.82%, 0.93%, 0.27%, 552.96×10^-3%, 13.14×10^-3%, 0.785×10^-6%, with good quality. The activities of PAL, PPO and POD decreased significantly during 0-90 d, and they were stable at 90-180 d. The quality of C. utilis shoots was affected little by enzymatic activity at the storage time (90-180 d). 【Conclusion】 Finally, the liquid nitrogen quick-freezing-vacuum packing-frozen storage technology had achieved a preservation of 6 months for fresh C. utilis shoots under the liquid nitrogen quick-frozen storage condition. Thus, it is a feasible method for the preservation of fresh bamboo shoots.

Key words: Chimonobambusa utilis bamboo shoot, liquid nitrogen quick-freezing, frozen storage, bamboo shoot quality

CLC Number:

S795

YANG Jinlai, XIAN Quan, LIANG Minglan, ZHENG Jiong, CHEN Jian, LIU Shenghui, WU Liangru. Quality dynamics of fresh Chimonobambusa utilis bamboo shoots under the liquid nitrogen quick-frozen storage condition[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2025, 49(1): 201-209.

Figures/Tables 6

Fig. 1

Fig. 2

Table 1

Table 2

Amino acid content dynamics of fresh C. utilis shoots under the liquid nitrogen quick-frozen storage condition (n=3)"

氨基酸种类 amino acid type	氨基酸质量分数/(×10^-3%) amino acid content
氨基酸种类 amino acid type	0 d	15 d	30 d	60 d	90 d	180 d
天门冬氨酸Asp	281.71±7.25 a	256.51±10.52 a	259.62±7.17 a	180.08±9.63 b	193.91±2.68 b	199.01±1.32 b
苏氨酸Thr^▲	121.52±8.02 a	104.02±2.10 b	92.45±1.10 bc	83.96±5.29 cd	73.58±1.34 d	70.45±2.67 d
丝氨酸Ser	159.25±3.10 a	117.31±7.13 b	97.98±3.32 c	90.57±6.31 c	81.70±2.76 c	85.56±2.11 c
谷氨酸Glu	294.17±8.05 a	230.14±4.50 b	218.07±11.39 b	178.56±8.97 c	172.84±6.30 c	170.06±3.26 c
甘氨酸Gly	139.74±9.19 a	116.02±7.45 ab	91.71±10.42 bc	94.10±5.84 bc	87.12±2.40 c	91.53±3.15 c
丙氨酸Ala	193.83±6.15 a	143.66±9.74 b	121.64±4.02 bc	103.05±10.01 cd	89.52±3.05 d	95.38±3.05 d
半胱氨酸Cys	28.38±1.91 a	19.48±1.11 b	14.72±0.81 bc	12.06±1.53 c	12.43±1.30 c	13.31±1.42 c
缬氨酸Val^▲	128.25±4.96 a	132.03±6.86 a	105.79±7.88 b	95.75±4.91 bc	81.42±1.05 c	80.77±2.86 c
蛋氨酸Met^▲	57.32±2.17 a	32.51±0.50 bc	39.60±7.22 b	30.62±2.85 bc	28.05±0.80 bc	27.23±1.01 c
异亮氨酸Ile^▲	112.04±5.46 a	102.06±2.24 a	79.53±7.28 b	78.42±3.63 b	67.83±0.64 b	66.36±2.07 b
亮氨酸Leu^▲	208.63±4.30 a	189.52±7.63 a	152.07±11.40 b	146.74±7.66 bc	124.30±1.43 cd	113.76±1.62 d
酪氨酸Tyr	108.96±6.42 a	91.20±2.13 b	75.78±3.33 c	68.95±4.81 cd	56.46±0.54 e	61.53±0.87 de
苯丙氨酸Phe^▲	96.01±7.77 ab	105.46±2.21 a	87.43±5.26 bc	83.34±3.94 bc	75.65±0.58 c	74.52±0.39 c
赖氨酸Lys^▲	195.35±4.86 a	203.38±5.36 a	154.96±9.62 b	154.32±6.28 b	134.38±1.20 c	119.87±1.03 c
组氨酸His	53.87±0.84 b	67.47±1.38 a	52.21±2.41 b	45.59±1.15 c	37.68±0.35 d	35.47±0.37 d
精氨酸Arg	138.85±3.47 b	155.69±8.76 a	123.45±5.33 bc	109.43±3.68 cd	97.87±1.15 d	95.29±1.01 d
脯氨酸Pro	119.84±3.28 a	95.82±2.62 ab	62.67±11.58 c	83.43±4.31 bc	64.88±12.16 c	69.01±3.21 c
总氨基酸 total amino acids	2 437.72±13.45 a	2 162.28±15.31 b	1 829.68±10.68 c	1 638.97±21.30 d	1 479.62±14.73 e	1 469.11±11.05 e
必需氨基酸 essential amino acids	919.12±6.11 a	868.98±5.79 b	711.83±6.09 c	673.15±7.01 d	585.21±5.56 e	552.96±6.48 f
必需氨基酸占比/% essential amino acid content of the total amino acid content	37.70±1.70	40.19±2.01	38.90±1.34	41.07±2.01	39.55±1.47	37.64±1.56

Table 2

Fig. 3

Fig. 4

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贮藏时间/d storage time	含水率/% moisture	质量分数/% content
贮藏时间/d storage time	含水率/% moisture	蛋白质 protein	粗纤维 crude fiber	脂肪 fat	总糖 total sugar	维生素C/×10^-3 vitamin C	硒/×10^-6 selenium	单宁 tannin
0	92.56±0.12 a	2.79±0.10 a	1.66±0.06 c	0.31±0.05 a	1.49±0.03 a	15.80±1.28 a	0.810±0.003 b	0.36±0.02 a
15	92.28±0.11 ab	2.75±0.10 ab	1.68±0.06 c	0.32±0.07 a	1.41±0.03 a	14.56±0.35 a	0.830±0.002 a	0.39±0.08 a
30	91.96±0.14 b	2.63±0.05 ab	1.89±0.07 c	0.32±0.05 a	1.27±0.14 a	14.41±0.72 a	0.775±0.001 e	0.34±0.03 a
60	91.90±0.19 bc	2.53±0.08 ab	2.31±0.02 b	0.30±0.01 a	0.93±0.03 b	13.38±0.02 a	0.793±0.001 c	0.33±0.01 a
90	91.36±0.12 cd	2.46±0.02 b	2.89±0.11 a	0.28±0.01 a	0.90±0.02 b	13.30±0.71 a	0.777±0.002 e	0.37±0.01 a
180	91.24±0.23 d	2.51±0.11 ab	2.82±0.18 a	0.27±0.03 a	0.93±0.07 b	13.14±0.89 a	0.785±0.003 d	0.34±0.05 a

Quality dynamics of fresh Chimonobambusa utilis bamboo shoots under the liquid nitrogen quick-frozen storage condition

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