摘要
以L-半胱氨酸等作为护色剂,进行蘑菇保鲜研究。经正交试验,筛选出最佳保鲜剂配方为:L-半胱氨酸(L-Cys)、柠檬酸(CA)、植酸(PA)和乙二胺四乙酸二钠(EDTA-2Na)浓度分别为2.5 mg/mL、9.0 mg/mL、1.5 mg/mL和 0.5 mg/mL。蘑菇用此复合保鲜剂在(5±1)℃下可保存12 d,其效果好于单一保鲜剂(L-Cys)和对照,贮藏期间不开伞,色泽乳白,无褐变,气味正常,蘑菇褐变度、电导率和呼吸强度等指标明显低于L-Cys和对照,鲜度指数则高于L-Cys和对照。
L-Cys was studied for its preservative effect on fresh mushroom. With Orthogonal De-
sign experiment(L_4~3), optimum formula of fresh keeping agents for mushroom were L-Cys 2. 5 mg/
mL, Citrus acid 9. 0 mg/mL, Phytic acid 1. 5 mg/mL and EDTA-2Na 0. 5 mg/mL. When treated
with this complex fresh keeping agent, the mushroom had no cap-opening, no browning and good
taste. The shelf life could be prolonged up to 12 ds and its quality was better than that using signal
fresh keeping agent(L-Cys) and control group. Additionally, browning degree, electrical conductance
rate and respiratory intensity of these mushrooms were lower than those treated with L-Cys and con-
trol group while better freshness was obtained.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第5期143-146,共4页
Food and Fermentation Industries
基金
江苏省科技厅"十五"攻关项目资助(No.BE2003350)
