茶树菇软罐头加速贮藏过程中的品质变化规律  

The study of quality changes of agrocybe cylindracea soft can during accelerated storage

作　　者：邵平[1] 彭继腾[1] 马新[1] 孙培龙[1] 

机构地区：[1]浙江工业大学食品科学与工程系,浙江杭州310014

出　　处：《食品与发酵工业》2014年第1期226-231,共6页Food and Fermentation Industries

基　　金：科技部国际合作项目(S2014ZR02012);杭州科技局项目(20110232B51)

摘　　要：研究了茶树菇软罐头在37℃加速贮藏过程中的挥发性物质及品质变化规律。采用顶空-固相微萃取-气质联用技术,分析茶树菇贮藏期3个阶段(0,14,28 d)中的挥发性物质含量变化,并测定了定周期内的色泽和硬度。结果表明:茶树菇软罐头贮藏过程共鉴定出79种化合物,醛类化合物均为主要挥发性成分,其相对含量由第0天的51.63%降至第28天的45.65%;酮类作为第二大类挥发性物质由6.54%升至17.96%;腐败味物质二甲基硫、苯酚、3-甲基-2-丁烯醛在28 d时检出。菇肉的色泽随加速贮藏期变黄变褐,而硬度呈先上升后下降的变化趋势。Volatile composition and quality changes of agrocybe cylindracea soft can during accelerated storage were investigated in the study.The contents of volatile substances during the three stages（ 0 d,14 d and 28 d） of agrocybecylindracea storage period were analyzed by headspace sampling and gas chromatography – mass spectrometry（ GC – MS） technique.There were 79 volatile components identified.Among these volatile components,the content of aldehyde was the highest during storage,but significantly decreased to its 51.63%,48.17% and 45.65% after storage 0,14,28 days,respectively.As the second largest volatile substance,ketone increased from 6.54%（ 0 d） to 17.96%（ 28 d）.Corrupt flavour substance,such as dimethyl sulfide,phenol and 3-methyl-2-butene aldehyde were identified in the 28 d.The characteristic aroma components sulfur,aldehydes and phenolic were positively correlated with off-flavor.Values of sensory characteristics of hardness and color values changed significantly during storage.The results suggested that color,hardness and some volatile components could reflect the quality changes perfectly and can be used as the real-time monitoring of agrocybecylindracea soft can.

关 键 词：茶树菇软罐头 加速贮藏 挥发性物质 品质 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]