伍國(guó)明
佛山科學(xué)技術(shù)學(xué)院食品科學(xué)系
【中文摘要】 探討了微波殺菌、殼聚糖和黃原膠涂膜對(duì)草菇控溫貯藏保鮮的影響。采用單因素試驗(yàn)比較不同加熱火力、加熱時(shí)間微波殺菌和不同配比殼聚糖、黃原膠涂膜的草菇保鮮效果,再根據(jù)單因素優(yōu)選試驗(yàn)結(jié)果,選取微波時(shí)間、子實(shí)體包裝規(guī)格、涂膜劑濃度(殼聚糖和黃原膠共混涂膜劑濃度)和貯藏溫度為主要因素,以鮮度感觀評(píng)分為指標(biāo),先微波后涂膜進(jìn)行正交試驗(yàn)。結(jié)果表明,輸出功率462W微波加熱15s或20s對(duì)草菇具有較好的殺菌保鮮效果;涂膜處理保鮮效果均顯著優(yōu)于對(duì)照組;優(yōu)化保鮮工藝:包裝規(guī)格150g,微波(462W)處理時(shí)間20s,涂膜劑濃度2.0%(殼聚糖∶黃原膠=1∶1)和貯藏溫度15℃,在此優(yōu)化條件下,草菇貯藏保鮮達(dá)216h以上(>9d)。
【英文摘要】 The effect of microwave treatments using different output power levels and exposure times on the decontamination of Volvariella volvacea fruit bodies,and the effect of coating with different ratios of chitosan and xanthan gum on fruit body quality during storage,were evaluated using monofactorial tests. Monofactorial test results were then used as the basis for the optimization of microwave exposure times,packing weight,concentration of coating agent and storage temperature using orthogonal testing. Maximal decontamination and maintenance of fruit body quality was recorded when 150 g of mushrooms in a polypropylene box(170 mm×150 mm×65 mm)were exposed to microwave treatments of 462 W output power for 15 s or 20 s. Relatively low rates of weight loss and soft rot development,and higher sensory scores,were recorded for V. volvacea fruit bodies coated with a 1∶1 ratio of chitosan∶xanthan gum prior to storage. Optimal conditions for preserving V. volvacea fruit bodies were determined as fo...更多l(xiāng)lows: packing weight 150 g,microwave (output power 462 W) exposure time 20 s,concentration of coating agent 2.0%,and storage temperature 15 ℃. Under these conditions,the quality of V. volvacea fruit bodies was maintained during a storage period in excess of 216 h (>9 d). 還原
【中文關(guān)鍵詞】 草菇; 保鮮; 微波; 涂膜
【英文關(guān)鍵詞】 Volvariella volvacea; preservation; microwave; coating film
【基金】國(guó)家級(jí)星火計(jì)劃項(xiàng)目“珠三角地區(qū)鮮菇有機(jī)生態(tài)栽培新技術(shù)開發(fā)”(編號(hào):2006EA780038);; 廣東省佛山市科技局科技發(fā)展專項(xiàng)資金項(xiàng)目“無(wú)公害食用鮮菇栽培與菇質(zhì)安全控制技術(shù)研究”(編號(hào):2005020071)的部分研究?jī)?nèi)容
【文獻(xiàn)出處】 食用菌學(xué)報(bào),Acta Edulis Fungi,編輯部郵箱,2009年02期 【DOI】CNKI:SUN:SYJB.0.2009-02-009