Grey Correlation Analysis of Drying Characteristics and Quality of Hypsizygus marmoreus (Crab-Flavoured Mushroom) By-Products
文献类型： 外文期刊
作者： Lai, Pufu 1 ; Xiao, Zheng 1 ; Li, Yibin 1 ; Tang, Baosha 1 ; Wu, Li 1 ; Weng, Minjie 1 ; Sun, Junzheng 1 ; Chen, Junchen 1 ;
作者机构： 1.Fujian Acad Agr Sci, Inst Food Sci & Technol, Fuzhou 350013, Peoples R China
2.Natl R&D Ctr Edible Fungi Proc, Fuzhou 350003, Peoples R China
3.Minist Agr & Rural Affairs, Coconstruct Minist & Prov, Key Lab Subtrop Characterist Fruits Vegetables & E, Fuzhou 350003, Peoples R China
关键词： Hypsizygus marmoreus; by-products; drying methods; quality; grey correlation analysis
期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：4.9 ）
ISSN：
年卷期： 2023 年 28 卷 21 期
页码：
收录情况： SCI
摘要： The physical properties and nutritional quality of H. marmoreus by-products (HMB) dried by different methods were comprehensively evaluated by a rigorous statistical method of grey correlation analysis. The results indicated that different drying methods had significant impacts on the characteristics of HMB. Heat pump drying (HPD) was conducive to the preservation of protein and reducing sugar, and hot air drying (HAD) maintained a high content of total flavonoids. The highest fat, polysaccharide, and total phenolic contents were obtained by heated vacuum freeze-drying (H-VFD) treatment. The unheated vacuum freeze-drying (UH-VFD) treatment achieved bright colour, lacunose texture profile, and looser organization structure. The grey correlation analysis showed that UH-VFD and H-VFD had higher-weighted correlation degrees than HPD and HAD. HMB had many higher nutritional components than commodity specifications, especially protein, fat, polyphenols, and amino acids, and had potential applications in the food industry as functional foods and nutraceutical agents.
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