不同真空预冷终温对双孢蘑菇保鲜的影响  

Effect of Different Temperature on Vacuum Cooled Agaricus bisporus

作　　者：陶菲[1] 张慜[1] 余汉清 肖功年[3] 孙金才[3] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江苏无锡214036 [2]惠山区农林局,江苏无锡214174 [3]海通食品集团有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2005年第3期39-43,共5页Journal of Food Science and Biotechnology

基　　金：江苏省科技攻关项目(BE2003349)资助课题.

摘　　要：真空预冷技术应用于双孢蘑菇的预处理,研究了双孢蘑菇在不同预冷终温过程中的温度、压力及品质的变化,并在随后的贮藏过程中,以呼吸强度、失重率和VC含量、细胞膜透性和感官品质为考察指标,从而确定最佳的预冷温度为5℃。经真空预冷处理的蘑菇的生理生化指标和感官品质均优于对照样.Vacuum cooling has been used as a rapid cooling method for Agaricus bisporus. In this study, experiments were carried out to evaluate the effects of different temperature on the respiration rate, weight loss, content of vitamin C, plasmic permeability and visual quality of mushrooms. The corresponding cooling processes were also investigated. The results showed that when setting temperature at 5℃, vacuum cooling could significantly extend the shelf life of the mushroom.

关 键 词：真空预冷 双孢蘑菇 保鲜 预冷温度 呼吸强度 失重率 细胞膜透性 感官品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]