| 微波处理对香菇杀菌及贮藏品质的影响 |
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| 引用本文： | 肖菲,李云飞,王璐怡,刘临洁.微波处理对香菇杀菌及贮藏品质的影响[J].食品工业科技,2012,33(13):327-331. |
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| 作者姓名： | 肖菲 李云飞 王璐怡 刘临洁 |
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| 作者单位： | 1. 上海交通大学农业与生物学院食品科学与工程系,上海,200240
2. 上海交通大学农业与生物学院食品科学与工程系,上海200240／上海交通大学陆伯勋食品安全研究中心,上海200240 |
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| 基金项目： | 上海交通大学文理交叉项目(11JCZ02) |
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| 摘 要： | 为了研究微波处理对香菇后期贮藏过程中微生物生长及品质变化的影响,本文以市售原木香菇为对象,测定微波处理后于两个常用贮藏温度下保存的香菇样品的一系列指标,包括微生物、颜色、质构、多酚氧化酶活性、总酚、抗氧化性等。结果表明:合适的微波处理条件(1000W,1min)结合低温冷藏(4℃)可实现对香菇中微生物生长繁殖的抑制,同时维持良好的感官与营养特性。
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| 关 键 词： | 微波 香菇 微生物 品质 |
Effect of microwave treatment on quality of mushroom during storage |
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| XIAO Fei,LI Yun-fei,WANG Lu-yi,LIU Lin-jie.Effect of microwave treatment on quality of mushroom during storage[J].Science and Technology of Food Industry,2012,33(13):327-331. |
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| Authors: | XIAO Fei LI Yun-fei WANG Lu-yi LIU Lin-jie |
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| Affiliation: | 1(1.Department of Food Science,Shanghai Jiao Tong University,Shanghai 200240,China;2.Bor.S.Luh Food Safety Research Center,Shanghai Jiao Tong University,Shanghai 200240,China) |
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| Abstract: | The effects of microwave treatments on the quality changes of commercial mushrooms during storage were studied under two temperatures.A series of indexes,including microorganism,colour,texture,polyphenol oxidase,total phenols,antioxidant activity,of mushrooms after different microwave treatment were investigated.Results showed that combining adequate microwave treatments and low temperature storage could obviously reduce the total microorganisms and inactivate the polyphenol oxidase activity while maintaining relatively good nutritional and sensorial quality. |
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| Keywords: | microwave mushroom microorganism quality |
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