摘要
将竹荪留种用菌蛋采用竹荪浸提液喷雾,置于不同低温冷藏,研究菌蛋在冷藏期间生理指标和感官性状的变化。结果表明,随着贮藏时间延长,2℃条件下贮藏的竹荪留种用菌蛋失重率(11.44%)远低于4℃(30.16%)和6℃(15.59%)处理组,且达显著性差异;2℃处理组菌蛋多酚氧化酶活性[16.74 U·(min·g)^(-1)]低于4℃处理组[29.40 U·(min·g)^(-1)]和6℃处理组[22.32 U·(min·g)^(-1)];2℃处理组菌蛋白度值(53.53)高于4℃处理组(48.38)和6℃处理组(47.51),且2℃处理组菌蛋内聚性、弹性明显高于4℃和6℃处理组,红托竹荪菌蛋在2℃低温冷藏保鲜效果最好。
In order to study the changes of physiological indexes and sensory properties of the bamboo fungus egg during the cold storage,the eggs were sprayed with the extract of bamboo fungus and refrigerated at different low temperatures.The results showed that the weight loss rate(11.44%)of the eggs stored under 2℃was significantly lower than that of 4℃(30.16%)and 6℃(15.59%)treatment groups with the storage time extended.The polyphenol oxidase activity of bamboo fungus eggs treated at 2℃[16.74 U·(min·g)^(-1)]was lower than that of 4℃treatment group[29.40 U·(min·g)^(-1)]and 6℃treatment group[22.32 U·(min·g)^(-1)].The fungus protein degree value(53.53)of 2℃treatment group was higher than that of 4℃treatment group(48.38)and 6℃treatment group(47.51),and the egg cohesion and elasticity of 2℃treatment group were significantly higher than that of 4℃and 6℃treatment groups.And,the best preservation effect of the bamboo fungus eggs was at 2℃cold storage.
作者
李雪芹
徐彦军
魏岸
LI Xueqin;XU Yanjun;WEI An(Edible Fungus Research Institute Guizhou University,Guiyang 550025,China)
出处
《种子》
北大核心
2021年第4期101-103,108,共4页
Seed
基金
优质高效环保菌棒配方优化与生产关键技术研究及应用(黔科合重大专项字[2019]3005)
贵州主要野生食用菌产业化技术集成及示范推广(黔科合服企[2018]4002)。
关键词
竹荪浸提液
菌蛋
低温
生理性状
bamboo fungus extract
bamboo fungus egg
low temperature
physiological characters
