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作 者:Kadavakollu Subrahmanyam Khalid Gul Rachna Sehrawat Farhana Mehraj Allai
机构地区:[1]Department of Food Process Engineering,National Institute of Technology,Rourkela,769008,Odisha,India [2]Department of Food Technology,Islamic University of Science and Technology,Awantipora,192122,Jammu&Kashmir,India
出 处:《Food Bioscience》2023年第2期655-664,共10页食品生物科学(英文)
摘 要:Button mushrooms are perishable due to microbial spoilage and browning.The effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is presented.Samples were sealed inside a package with different gas combinations[80%O_(2)+10%CO_(2)+10%N_(2),10%O_(2)+10%CO_(2)+80%N_(2),and 10%O_(2)+80%CO_(2)+10%N_(2)],treated with CP for 15 min at 28 kV and stored at 4℃ for 7 days.Microbiological and physicochemical properties of button mushrooms(control,samples treated with direct cold plasma(DCP),and those packed in three different modified atmospheric packing(MAP)compositions)were analyzed on days 1,4,and 7 after treatment.Following DCP and in-package CP treatment,the total bacterial count was reduced by 0.93 and 1.14 log CFU/g,while the yeast and mold count was reduced by 1.07 and 1.24 log CFU/g,respectively.In-package CP reduced PPO activity by 29%.Changes in physicochemical properties of button mushrooms were insignificant on day 1.MAP with high oxygen showed larger microbial reductions than the other two gas combinations.At the end of storage,all in-package CP treated button mushrooms maintained significantly(p<0.05)better quality characteristics than control and DCP-treated mushrooms.The samples treated with CP and kept in a high O_(2) gas concentration exhibited better quality characteristics.Therefore,in-package CP technology with high O_(2) concentration can be used as a potential tool for the decontamination and shelf-life extension of button mushrooms.
关 键 词:Cold plasma Button mushrooms In-package cold plasma Quality retention Modified atmosphere packing
分 类 号:TS201[轻工技术与工程—食品科学]
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