摘要
以平菇、香菇为例,研究了不同含水率的食用菌经浸泡和气调包装处理后的物理、生理变化.通过实验,分别研究了不同含水率样品对其感官品质、失重率、细胞膜透性、酸度等的影响.结果表明,气调包装条件为1.5%～2.0%O2+15～20%CO2,并经浸泡液处理,含水率在87%～88.5%的平菇和含水率为85.5%～87.0%的香菇具有良好保鲜效果.
The article discussed the effect of mushroom with different water content prior to package on their shelf date. From the results of organoleptic test, loss of weight, permeability and the acidity degree, we found out the best conditions for the mushroom-keeping in MAP: after gipping in the pieservapive the atmosphere condition of 1.5%～2.0% O_2 +15%～20% CO_2, the water content rates of Pleurotus ostreatus (Jacq.ex.fr.) Quél. of 87.0%～88.5%, and Lentinula edodes (Berk.) Pegler of 85.5%～87.0% .
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2003年第6期35-38,共4页
Journal of Wuxi University of Light Industry
基金
江苏省农业攻关项目(BE20022320)资助课题.
