| 微波处理对原木香菇的品质影响 |
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| 引用本文： | 肖菲,李云飞,刘临洁,王璐怡. 微波处理对原木香菇的品质影响[J]. 食品科学, 2012, 33(9): 21-25. DOI: 10.7506/spkx1002-6630-201209005 |
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| 作者姓名： | 肖菲 李云飞 刘临洁 王璐怡 |
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| 作者单位： | 1.上海交通大学农业与生物学院2.上海交通大学陆伯勋食品安全研究中心 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2008BAD91B00) |
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| 摘 要： | 为了研究微波杀菌效果与营养损失的利害关系，以市售原木香菇为实验对象，研究不同微波处理对香菇表面微生物、香菇颜色、质构、多酚氧化酶(PPO)活性、总酚、抗氧化性等指标的影响。结果表明：高功率1000W微波处理1min、中功率700W处理2min、低功率400W处理2.5min可达到明显的杀菌及钝化酶效果，同时维持香菇较好的感官与营养特性。
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| 关 键 词： | 微波 蘑菇 品质 |
Effect of Microwave Treatment on Shiitake Quality |
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| XIAO Fei,LI Yun-fei,LIU Lin-jie,WANG Lu-yi. Effect of Microwave Treatment on Shiitake Quality[J]. Food Science, 2012, 33(9): 21-25. DOI: 10.7506/spkx1002-6630-201209005 |
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| Authors: | XIAO Fei LI Yun-fei LIU Lin-jie WANG Lu-yi |
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| Affiliation: | (1. School of Agriculture and Biology, 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: | In order to explore the correlation between microwave sterilization effect and nutrition loss, shiitake was used to investigate the effect of microwave treatment on surface microorganisms, color, texture, polyphenol oxidase, total phenols and antioxidant activity. The results showed that high power microwave treatment at 1000 W for 1 min, moderate power microwave treatment at 700 W for 2 min and low power microwave treatment at 400 W for 2.5 min could obviously reduce the total number of bacteria, inactivate the activity of polyphenol oxidase, and maintain good nutritional and sensory quality. |
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| Keywords: | microwave mushroom quality |
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