| 蘑菇保鲜剂的筛选及其保鲜效果 |
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| 引用本文： | 段颖,耿胜荣,韩永斌,刘桂玲,顾振新,王林贵,芮康林.蘑菇保鲜剂的筛选及其保鲜效果[J].食品与发酵工业,2004,30(5):143-146. |
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| 作者姓名： | 段颖 耿胜荣 韩永斌 刘桂玲 顾振新 王林贵 芮康林 |
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| 作者单位： | 1. 南京农业大学食品科技学院,南京,210095
2. 江苏省高淳县润生食品开发有限公司,南京,211300 |
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| 基金项目： | 江苏省科技厅“十五”攻关项目资助(No.BE2003350) |
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| 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。
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| 关 键 词： | 蘑菇 保鲜剂 贮藏效果 |
| 修稿时间： | 2004年2月26日 |
Screen of Fresh Keeping Agents and Their Application in Mushroom Storage |
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| Duan Ying,Geng Shengrong,Han Yongbin,Liu Guiling,Gu Zhenxin College of Food Science and Technology,Nanjing Agicultural University,Nanjing, Wang Linggui,Rui Kanglin Runsheng Food Development Ltd. Co,Gaochun County,Nanjing.Screen of Fresh Keeping Agents and Their Application in Mushroom Storage[J].Food and Fermentation Industries,2004,30(5):143-146. |
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| Authors: | Duan Ying Geng Shengrong Han Yongbin Liu Guiling Gu Zhenxin College of Food Science and Technology Nanjing Agicultural University Nanjing Wang Linggui Rui Kanglin Runsheng Food Development Ltd Co Gaochun County Nanjing |
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| Affiliation: | Duan Ying,Geng Shengrong,Han Yongbin,Liu Guiling,Gu Zhenxin College of Food Science and Technology,Nanjing Agicultural University,Nanjing,210095 Wang Linggui,Rui Kanglin Runsheng Food Development Ltd. Co,Gaochun County,Nanjing,211300 |
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| Abstract: | 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. |
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| Keywords: | mushroom fresh keeping agent storage quality |
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