摘要
为了探究贮藏压力对蘑菇贮藏效果的影响,以双孢菇和杏鲍菇为实验材料,在设定值为0℃和0.3 k Pa压力下预冷后,在（0±1）℃贮藏温度下减压（0.01、0.03、0.05、0.07、0.09 MPa和0.1 MPa）贮藏,测量了蘑菇贮藏期间的渗透率、失重率、Vc含量和呼吸强度。结果表明,贮藏压力对失重率以及呼吸强度的影响较明显,失重率和呼吸强度都随着贮藏压力的减小而减小,但减压贮藏不能推迟或提前呼吸高峰期,贮藏结束时,0.1 MPa贮藏压力下的蘑菇的失重率和呼吸强度是0.01 MPa贮藏压力下的2.3倍和1.4倍;减压贮藏对Vc含量和渗透率的影响并不明显,不能推迟或提前Vc含量的低谷期和高峰期;当贮藏压力在0.01~0.1 MPa之间时,最佳贮藏压力为0.01 MPa。
In order to study the influence of different storage pressures on Agaricus bisporus and Pleurotus eryngii, the experimental mushroom samples were precooled to 0 ℃ by vacuum cooling with a pressure of 0.3 k Pa, then were stored under different pressures（0.01, 0.03, 0.05, 0.07, 0.09, 0.1 MPa） with a storage temperature of（0±1） ℃. The weight loss rate, the permeability, the content of Vc, and the respiration intensity during storage were measured. The results of the study are as follows. Firstly, the influence of the weight loss and respiration intensity caused by storage pressure is obvious. The more the storage pressure decreases, the more weight losses and the respiration intensity decreases. Hypobaric storage could not delay or advance the peak of respiration. At the end of storage, the weight loss rate and respiration intensity under the 0.1 MPa storage pressure is 2.3 times and 1.4 times to weight loss rate and respiration intensity under the 0.01 MPa storage pressure. Secondly, the influence of the content of Vc and the permeability caused by storage pressure is not obvious, and hypobaric storage could not delay or advance the trough and peak of the content of Vc. The optimum storage pressure is 0.01 MPa in the range from 0.01 MPa to 0.1 MPa.
出处
《食品科技》
CAS
北大核心
2015年第11期314-317,324,共5页
Food Science and Technology
基金
天津市科技支撑项目(132C8DNC01500)
四川省科技支撑项目(2015N20071)
公益性行业(农业)专项(201303083-1-4)
关键词
真空预冷
蘑菇
储藏效果
降压贮藏
vacuum precooling
mushroom
storage effect
hypobaric storage
