超高压处理对鲜杏鲍菇品质的影响

Effect of High Hydrostatic Pressure Treatment on the Quality of Pleurotus eryngii

本文以新鲜杏鲍菇为研究对象,研究了超高压不同处理方式下（不同压力100 MPa、150 MPa、200 MPa、250 MPa、300MPa,不同保压时间3 min、6 min、9 min、12 min、15 min、18 min）,对杏鲍菇多酚氧化酶（PPO）、失重率、色差、硬度、感官等品质的影响。研究结果表明,超高压处理后杏鲍菇的PPO酶活力和弹性随着压力的升高和保压时间的延长出现先下降后上升的变化,色差的亮度（L＊）值和硬度则逐渐降低,黄度（b＊）值和失重率则逐渐增加。在储藏期内（0-12 d）,贮藏温度为4℃,超高压处理下（压力200 MPa保压时间9 min）的酶活力低于未处理的杏鲍菇样品,而高压处理的失重率增幅大于未处理组样品,而色差和硬度变化则小于未处理组样品。通过实验分析得到杏鲍菇超高压处理的最佳压力和保压时间参数为：200 MPa、9 min。

In this study, the effect of varying high-hydrostatic-pressure processing （HPP） conditions （pressure： 100, 150, 200, 250, and 300 MPa; holding time： 3, 6, 9, 12, 15, and 18 min） on the quality characteristics of fresh Pleurotus eryngii, such as polyphenol oxidase （PPO）, weight loss, color, hardness, and sensory quality were studied. The results showed that with increasing pressure and holding time, the PPO enzyme activity and elasticity of the HPP-processed samples increased after an initial decline, the brightness （L^＊） value and hardness decreased gradually, while the yellowness （b＊） value and rate of weight loss increased. During storage （0-12 days） at 4 ℃, PPO enzyme activity was lower, rate of weight loss was greater, and extent of changes in color and hardness were smaller in case of HHP-treated samples than those of untreated samples. The results thus indicated that the optimal pressure and holding time for HHP processing were 200 MPa and 9 min, respectively.