| 真空预冷对白蘑菇贮藏品质的影响 |
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| 引用本文： | 陶菲,张慜. 真空预冷对白蘑菇贮藏品质的影响[J]. 食品与机械, 2006, 22(2): 47-49 |
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| 作者姓名： | 陶菲 张慜 |
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| 作者单位： | 江南大学食品科学与安全教育部重点实验室,江苏,无锡,214036 |
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| 摘 要： | 研究了真空预冷处理对白蘑菇贮藏品质的影响。结果表明,与不预冷样品相比,真空预冷抑制了白蘑菇呼吸强度,延缓了可溶性固形物、VC含量、细胞膜透性和质构的下降,改善了白蘑菇的感官品质,并延长了白蘑菇的货架期。
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| 关 键 词： | 真空预冷 白蘑菇 保鲜 |
| 收稿时间： | 2005-12-28 |
| 修稿时间： | 2005-12-28 |
Effect of vacuum cooling on quality of agaricus bisporus during storage |
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| TAO Fei,ZHANG Min. Effect of vacuum cooling on quality of agaricus bisporus during storage[J]. Food and Machinery, 2006, 22(2): 47-49 |
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| Authors: | TAO Fei ZHANG Min |
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| Affiliation: | Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi, Jiangsu 214036, China |
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| Abstract: | Vacuum cooling has been used as a rapid cooling method for mushroom. In the current study, experiments were carried out to evaluate the effects of vacuum cooling on the respiration rate, soluble solids, content of V_C, firmness and plasmic permeability of mushroom.Their cooling processes were also investigated. The results showed that the vacuum cooling treatment can significantly extend the shelf life of the muhroom. |
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| Keywords: | Vacuum cooling Mushroom Storage |
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