微真空贮藏方式对平菇保鲜品质的影响

为探讨微真空贮藏方式对平菇保鲜品质的影响,以新鲜平菇为材料,探讨微真空贮藏方式对平菇感官品质、失重率、抗坏血酸、可溶性固形物、丙二醛、游离氨基酸含量及其硬度、咀嚼性等品质指标的变化的影响。结果表明:与相同温度下的自发气调贮藏(MAP)相比,微真空贮藏能显著提高平菇良好的感官品质(p<0.05),显著降低丙二醛(p<0.05)和游离氨基酸(p<0.05)含量,减缓平菇抗坏血酸含量的下降(p<0.05),维持平菇较高的硬度和良好的咀嚼性(p<0.05),但微真空贮藏的平菇失重率略高于MAP,并且可溶性固形物含量差异不显著(p>0.05)。表明微真空贮藏方式能显著提高平菇的保鲜品质。 

Effect of micro-vacuum storage method on fresh-keeping quality of Pleurtus ostreatus

In order to evaluate the effect of micro-vacuum storage method on fresh-keeping quality of Pleurotus ostreatus. Fresh mushroom was chosen as raw materials, the change of index (sensory quality, weight loss, VC, soluble solid, MDA, amino acid, hardness and chewiness, etc.) were evaluated in the experiment.Results showed that, at the same temperature atmosphere, compared with modified atmosphere packaging (MAP) , micro-vacuum storage method could obviously improve the sensory quality (p <0.05) , significantly inhibit the MDA (p<0.05) and amino acid (p<0.05) , delay the decrease of VC (p<0.05) , control the decrease of hardness and chewiness (p<0.05) , but the weight loss of control group was the lowest, and the soluble solid showed little difference compared to the control group (p>0.05) . It indicated that the micro-vacuum storage method could significantly improve the fresh-keeping quality of Pleurotus ostreatus.