| 不同温度对PE包装平菇保鲜效果的比较 |
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| 引用本文： | 王士奎,李文香,王丽娇,孙树杰,张圣杰. 不同温度对PE包装平菇保鲜效果的比较[J]. 包装与食品机械, 2012, 30(5): 5-8,12 |
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| 作者姓名： | 王士奎 李文香 王丽娇 孙树杰 张圣杰 |
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| 作者单位： | 青岛农业大学食品科学与工程学院,山东青岛,266109;青岛农业大学食品科学与工程学院,山东青岛,266109;青岛农业大学食品科学与工程学院,山东青岛,266109;青岛农业大学食品科学与工程学院,山东青岛,266109;青岛农业大学食品科学与工程学院,山东青岛,266109 |
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| 基金项目： | 山东省科委自然科学基金联合专项（ZR2011CL009） |
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| 摘 要： | 为比较不同温度对平菇保鲜的效果,以PE保鲜袋包装平菇为试验材料,以室温(15℃)贮藏为对照,分别对3℃、5℃、7℃贮藏条件下平菇的感官品质、失重率、呼吸强度、丙二醛含量、细胞膜透性等进行了分析。结果表明,随着贮藏温度的降低,平菇的保鲜效果明显提高。与对照相比,3℃、5℃、7℃条件下可显著提高平菇的感官分值,降低平菇的失重率、呼吸强度、丙二醛含量及细胞膜透性。其中,以3℃条件下平菇的保鲜效果最佳,贮藏期比对照延长了8天。
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| 关 键 词： | 平菇 PE包装 贮藏温度 保鲜 |
Comparison of Fresh-keeping Effect of PE-packaged Pleurtus Ostreatus by Different Storage Temperatures |
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| WANG Shi-kui , LI Wen-xiang , WANG Li-jiao , SUN Shu-jie , ZHANG Sheng-jie. Comparison of Fresh-keeping Effect of PE-packaged Pleurtus Ostreatus by Different Storage Temperatures[J]. Packaging and Food Machinery, 2012, 30(5): 5-8,12 |
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| Authors: | WANG Shi-kui LI Wen-xiang WANG Li-jiao SUN Shu-jie ZHANG Sheng-jie |
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| Affiliation: | (School of Food Science ＆ Engineering,Qingdao Agricultural University,Qingdao 266109 ,China) |
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| Abstract: | The fresh-keeping effects of PE-packaged Pleurotus ostreatus under 3 ℃ .5 ℃ ,7 ℃ were comparatively investigated ,which contrast to 15℃. The fresh-keeping effects were evaluated by measuring sensory indexes, weight loss rate, respiratory intensity, MDA content and relative leakage rate of PE-packaged Pleurotus ostreatus during storage. The resuhs showed：the lower storage temperature was, the better fresh-keeping effect was. The fresh-keeping effects were significant under 3℃ ,5℃,7℃ while highest sensory scores under 3℃.Weight loss rate, respiratory intensity, MDA content, relative leakage rate of PE-packaged Pleurotus ostreatus were lower than control group. The shelf time under 3℃ was eight days longer than control group. |
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| Keywords: | pleurtus ostreatus PE-packaging, storage temperature, fresh-keeping |
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