微酸性电解水处理对野生菌贮藏品质的影响

为探明微酸性电解水(Slightly acidic electrolyzed water,SAEW)处理对野生菌贮藏过程中品质变化的影响,采用响应曲面法进行Box-Behnken试验设计,以微酸性电解水的处理时间、处理温度和料液比为因素,新鲜野生菌表面菌落总数的死亡数量级和感官评分为响应值,得出最佳SAEW处理条件,进而用该优化条件处理鲜野生菌并放于4 ℃冰箱中进行贮藏实验,定期测定菌落总数、丙二醛含量、多酚氧化酶活性、失重率及维生素C含量的变化。结果表明,SAEW的最佳处理条件为:处理时间5 min、处理温度20 ℃、料液比1:15 g/mL,在此条件下处理鲜野生菌可有效控制其表面微生物增长量,同时可减缓贮藏过程中维生素C含量的衰减,延缓丙二醛含量的增加速度,抑制多酚氧化酶的活性,对失重率无显著影响。贮藏12 d后表面菌落总数仅达1.83 lg CFU/g,与对照组相比丙二醛含量减少0.434 μmol/L,多酚氧化酶活性下降了0.49 U,失重率为1.27%。综上,SAEW处理野生菌不仅能控制其表面微生物增长量,还能减缓贮藏品质的劣变速度,可为SAEW在野生菌贮藏保鲜技术的运用中提供理论依据。

Effect of Slightly Acidic Electrolyzed Water Treatment on Storage Quality of Fresh Wild Fungus

To investigate the effect of slightly acidic electrolyzed water (SAEW) treatment on the quality change of wild fungus during storage, the Box-Behnken experiment was designed with response surface method, while SAEW processing time, processing temperature and solid-liquid ratio were as factors, and total number of colonies of fresh wild fungus surface for the death of the order of magnitude and sensory score were as response value. The fresh wild fungus was treated with the optimized SAEW treatment conditions and put in 4℃ for storage, and the total number of colonies, malondialdehyde content, polyphenol oxidase activity and weightlessness rate and vitamin C content were determined. Results showed that the best processing conditions for SAEW were:Processing time 5 min, processing temperature of 20℃, and solid-liquid ratio 1:15 g/mL. Under the optimized conditions, the growth of microorganisms on the surface treated with SAEW was inhibited effectively, the process of storage of vitamin C content and the increase speed of malondialdehyde content was delayed, the activity of polyphenol oxidase was inhibited, the weightlessness rate had no significant effect. The total number of bacterial colonies in the storage process was only 1.83 lg CFU/g. Compared with the control group, the content of malonaldehyde decreased by 0.434 μmol/L, the activity of polyphenol oxidase decreased by 0.49 U and the weight loss rate was 1.27%. Comprehensive showed that SAEW treatment on fresh wild fungus not only could control microbial growth, but also could slow down the speed of storage quality deterioration. The results would provide SAEW in the use of wild fungus fresh-keeping technology to provide theoretical basis.