Effects of drying methods on the tasty compounds of Pleurotus eryngii

文献类型： 外文期刊

第一作者： Li, Xiaobei

作者： Li, Xiaobei;Zhou, Feng;Zhou, Shuai;Liu, Yanfang;Li, Wen;Yang, Yan;Li, Xiaobei;Zhou, Feng;Zhou, Shuai;Liu, Yanfang;Li, Wen;Yang, Yan;Li, Xiaobei;Feng, Tao;Ye, Ran

作者机构：

关键词： Pleurotus eryngii;Tasty components;Equivalent umami concentration;Drying methods

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

ISSN：

年卷期：

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收录情况： SCI

摘要： The aim of this research was to study effects of drying methods on the tasty compounds of Pleurotus eryngii, a common commercial edible fungus. In order to maximally maintain the taste of P. eryngii, several different drying methods, including hot air, vacuum, microwave, freeze drying and naturally air-drying, were compared. Results showed that freeze drying and hot air were capable of the conservation of the taste compounds maximally in P. eryngii, followed by natural air drying and vacuum, while microwave drying was not suitable for P. eryngii due to the loss of taste compounds. Moreover, concentrations of free amino acids in freeze drying were significantly reduced, so as to 5'-nucleotides in hot air drying. In addition, the umami concentration of the sample using hot air dry was significantly (p < 0.05) higher than that using microwave. (C) 2014 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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