Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes)

文献类型： 外文期刊

第一作者： Xu, Lei

作者： Xu, Lei;Fang, Xiangjun;Wu, Weijie;Chen, Hangjun;Mu, Honglei;Gao, Haiyan

作者机构：

关键词： Shiitake mushroom; High-temperature pre-drying; Formaldehyde

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 285 卷

页码：

收录情况： SCI

摘要： We investigated the relationship between the pre-drying temperature and overall quality of dried shiitake mushrooms (Lentinula edodes). Results showed that high-temperature pre-drying significantly increased the rehydration ratio and hardness of dried shiitake mushrooms, but decreased the degree of shrinkage, degree of browning, and formaldehyde content. The levels of enzyme activity were high throughout the pre-drying process and benefitted the formation of flavoured substances. Furthermore, high-temperatures pre-drying also resulted in a higher content of sulfur compounds. These results indicated that the pre-drying processing had significant impacts on the overall quality of dried shiitake mushrooms. This may pave the way for increasing the economic value of dried shiitake mushrooms.

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