This study explored the effects of liquid nitrogen spray quick-freezing (LNF) on the quality of fresh bamboo shoots. The results showed that the low temperature damaged bamboo shoots and caused a loss of nutrients after freezing. Notably, liquid nitrogen spray quick-freezing technology significantly improved the freezing efficiency and quality of the sample compared with the refrigerator freezing at -20 °C. The bamboo shoots that underwent LNF at -80 °C (LNF-80 °C) suggested the best results, with a 92.73% reduction in passing the zone of maximum ice crystal formation time, 60.23% reduction in thawing loss, 79.32% increase in hardness and 33.61% decrease in peroxidase activity compared that of refrigerator freezing at -20 °C. On the nutrients, the total amino acid content in the LNF-80 °C bamboo shoots (133.31 mg/100 g) increased by 25.50% compared with that in bamboo shoots that were slowly frozen (835.24 mg/100 g). Furthermore, the LNF-80 °C group...

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