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.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
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.
