真空充氮对双孢菇细胞膜及烫漂后颜色的影响  

Effect of Filling Nitrogen in Vacuum on Cell Membrane and Colour after Blanching in Agaricus bisporus

作　　者：王安建[1] 刘丽娜[1] 魏书信[1] 李静[1] 

机构地区：[1]河南省农业科学院农副产品加工研究所,河南郑州450002

出　　处：《河南农业科学》2013年第3期131-134,共4页Journal of Henan Agricultural Sciences

基　　金：河南省重点科技攻关项目(102102110015)

摘　　要：为了有效防止双孢菇褐变,从菇体细胞膜和色泽两方面考虑,在不同真空度下对双孢菇进行充氮处理,检测其烫漂前的细胞膜透性、丙二醛含量和烫漂后的颜色变化,从而找出真空充氮烫漂有效防止双孢菇褐变的最佳条件。结果表明,随着真空度的提高,双孢菇的细胞膜透性增大,丙二醛含量增加,两者均在真空度0.100MPa时达到最大;真空充氮处理能显著影响双孢菇烫漂后的颜色变化,最佳处理是真空度0.090MPa下充氮,此时双孢菇的氧气含量为3.8%,褐变指数最小(28.74),褐变抑制率达17.52%。综合分析,真空充氮处理虽然不利于双孢菇细胞膜完整性的保持,但与沸水烫漂结合,能有效地抑制双孢菇的褐变,是一种有效的物理调控防褐变技术。In order to effectively inhibit browning,Agaricus bisporus was treated by filling nitrogen in vacuum and blanching in different vacuum. The cell membrane permeability and malonaldehyde （MDA） level before blanching and colour change after blanching were investigated respectively. The results showed that the cell membrane permeability and MDA level increased with the increase of vacuum,and both reached maximum at vacuum of 0. 100 MPa. However,filling nitrogen in vacuum could significantly impact mushroom colour after blanching,and the optimum condition of filling nitrogen in vacuum was at vacuum 0. 090 MPa,oxygen content was 3.8% and the browning index of Agaricus bisporus was 28.74 with 17.52% of browning inhibition rate under this optimum condition. Overall, filling nitrogen in vacuum was not conducive to retain cell membrane integrity, but could effectively inhibit browning after blanching. Therefore, filling nitrogen in vacuum and blanching was an effective anti-browning technology.

关 键 词：双孢菇 真空充氮 烫漂 褐变 膜透性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]