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复合护色剂预处理及不同冻融条件对冷冻双孢蘑菇品质的影响 被引量:17

Effects of Pretreatment with Browning Inhibitor Mixtures and Different Freezing and Thawing Conditions on Quality of Frozen Agaricus bisporus
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摘要 本实验针对冷冻双孢蘑菇在冻融过程中的品质劣变问题,研究了柠檬酸、L-半胱氨酸、抗坏血酸、异抗坏血酸钠等护色剂对双孢蘑菇褐变的影响,进一步分析了不同冷冻温度(-80、-40、-20℃)和解冻温度(25、4℃)对双孢蘑菇的汁液流失率、质构特征、微观结构、水分含量与分布及过氧化物酶活力等指标的影响。结果表明,复合护色剂配比为3.0 g/L异抗坏血酸钠、1.5 g/L L-半胱氨酸、0.4 g/L抗坏血酸、10 g/L柠檬酸时具有最佳护色效果;-80℃冷冻、4℃解冻的冻融条件下,双孢蘑菇汁液流失率为1.98%,显著低于其他各处理组;水分含量、质构特征值均高于其他冻融条件处理的双孢蘑菇;因此,-80℃冷冻、4℃解冻的冻融条件是较合理的冻融处理方式。本研究为冷冻双孢蘑菇产品的开发及冻融技术提供了参考。 In this study,in order to solve the problem of quality deterioration in Agaricus bisporus during freezing and thawing,the effects of citric acid,L-cysteine,ascorbic acid,sodium erythorbate on the browning of Agaricus bisporus were evaluated.Furthermore,we determined the effect of different freezing temperatures(-80,-40and-20℃)and thawing temperatures(25and4℃)on some quality indexes,such as drip loss,texture characteristics,microstructure,moisture content and distribution,and peroxidase activity.The results showed that the optimal combination of browning inhibitors was3.0g/L sodium erythorbat,1.5g/L L-cysteine,0.4g/L ascorbic acid,and10g/L citric acid.The drip loss of Agaricus bisporus with the browning inhibitor mixture frozen at-80℃and thawed at4℃was1.98%,significantly lower than that in other treatment groups.However,moisture content and texture characteristics showed a pronounced increase compared with other frozen-thawed groups.Thus,the optimal freeze-thaw temperatures were determined as-80and4℃.This study provides a basis for developing freeze-thaw techniques for the production of frozen Agaricus bisporus products.
作者 胡烨 胡秋辉 郁志芳 裴斐 马宁 杨文建 HU Ye;HU Qiuhui;YU Zhifang;PEI Fei;MA Ning;YANG Wenjian(Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control andProcessing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
出处 《食品科学》 EI CAS CSCD 北大核心 2018年第23期192-198,共7页 Food Science
基金 “十三五”国家重点研发计划重点专项(2017YFD0400903) 江苏省农业科技自主创新资金项目(CX(16)1027) 江苏高校优势学科建设工程资助项目(PAPD).
关键词 冷冻 双孢蘑菇 复合护色剂 褐变 微观结构 freezing Agaricus bisporus browning inhibitor mixtures browning microstructure
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