不同护色剂对冻藏双孢蘑菇片防褐效果的研究

Influences of Different Color Retention Agents on Browning of Freezing-stored Cultivated Agaricus Bisporus Slices

研究了单一和复合护色剂对冻藏双孢蘑菇片防褐效果及品质的影响,结果表明,经不同护色剂浸渍后的冻藏双孢蘑菇片多酚氧化酶活性由低到高顺序为:L-半胱氨酸、Na2S2O5+柠檬酸、Na2S2O5、Na2S2O5+L-半胱氨酸、柠檬酸、对照,过氧化物酶活性由低到高顺序为:L-半胱氨酸、Na2S2O5+L-半胱氨酸、Na2S2O5+柠檬酸、柠檬酸、Na2S2O5、对照,即0.15%L-半胱氨酸处理对冻藏双孢蘑菇片的防褐变效果最好;此外,经过L-半胱氨酸处理的双孢蘑菇片可溶性固形物流失量最低,细菌总数最少,且不引起亚硫酸盐残留.

The effects of different color-protecting solutions on anti-browning effect and the quality of freezing-stored cultivated Agaricus bisporus slices were investigated in this research. The results showed that the polyphenol oxidase （PPO） activity in freezing-stored cultivated Agaricus bisporus slices soaked by different color-protecting solutions was in an order： L-cysteine 〈 sodium pyrosulfite and citric acid 〈 sodium pyrosulfite 〈 sodium pyrosulfite and L-cysteine 〈 citric acid 〈 control check （CK） and the peroxidase （POD） activity was in another order： L-cysteine 〈 sodium pyrosulfite and L-cysteine 〈 sodium pyrosulfite and citric acid 〈 citric acid 〈 sodium pyrosulfite 〈 CK. The results suggested that 0. 15% L-cysteine solution showed the most efficiency in inhibiting freezing-stored cultivated Agaricus bisporus slices browning. In addition, freezing-stored mushroom slices treated with L-cysteine had the lowest loss of soluble solids, minimum number of bacteria and no sulfite residue.