Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage
文献类型： 外文期刊
作者： Zhang, Lihua 1 ; Li, Shunfeng 3 ; Wang, Anjian 3 ; Li, Jing 3 ; Zong, Wei 1 ;
作者机构： 1.Zhengzhou Univ Light Ind, Sch Food & Bioengn, Zhengzhou 450002, Peoples R China
2.Collaborat Innovat Ctr Food Prod & Safety, Zhengzhou 450002, Henan Province, Peoples R China
3.Henan Acad Agr Sci, Inst Agroprod Proc, Zhengzhou 450002, Peoples R China
关键词： Agaricus bisporus;Mild heat treatment;Fresh-cut;Enzymatic browning;Antioxidant enzymes
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： The effects of mild heat treatment (MHT 1 min and MHT 5 min at 40 degrees C) on inhibiting browning of sliced mushrooms were assayed during 6 d storage at 4 +/- 0.5 degrees C. The results showed that the mushroom slices treated by MHT 5 min exhibited higher Lightness value and total phenolic content than that of MHT 1 min and control, and the activities of superoxide dismutase, catalase and phenylalanine ammonialyase were increased while polyphenol oxidase activity was suppressed. Furthermore, the increase of superoxide anion production rate, malondialdehyde content and hydrogen peroxide content were delayed in sliced mushrooms treated with MHT 5 min. No significant difference on ascorbic acid content and ascorbate peroxidase activity were found in sliced mushroom treated with MHT and control. The results shown that mild heat treatment (40 degrees C, 5 min) could delay the browning occurrence of sliced mushrooms by improving the activities of antioxidant enzymes and the contents of antioxidants, inhibiting the accumulation of reactive oxygen and the activities of browning related enzymes. And the appropriate heat treatment (40 degrees C, 5 min) can prolong the shelf-life of sliced mushrooms from 2 days to more than 6 days. The study suggests that MHT (40 degrees C, 5 min) could be a promising candidate to inhibit browning of sliced button mushrooms. (C) 2017 Elsevier Ltd. All rights reserved.
- 相关文献
作者其他论文 更多>>
-
Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation
作者：Zhang, Lihua;Zha, Mengmeng;Zong, Wei;Zhang, Lihua;Zong, Wei;Zhang, Lihua;Zong, Wei;Li, Shunfeng
关键词：Enzymatic hydrolysis; Fermentation; Jujube juice; Physicochemical properties
-
Effect of deproteinization methods on the antioxidant activity of polysaccharides extracted from Lentinus edodes stipe
作者：Li, Shunfeng;Wang, Anjian;Liu, Lina;Tian, Guangrui;Xu, Fangfang
关键词：Lentinus edodes stipe; Polysaccharide; Deproteinization; Neutral protease; Sevag; Antioxidant activity
-
Extraction of polysaccharides under vacuum condition from Lentinus edodes stipe and their antioxidant activities in vitro
作者：Li, Shunfeng;Wang, Anjian;Liu, Lina;Tian, Guangrui;Xu, Fangfang
关键词：Lentinus edodes stipe; Polysaccharide; Vacuum; Extraction; Antioxidant activity
-
Evaluation of nutritional values of shiitake mushroom (Lentinus edodes) stipes
作者：Li, Shunfeng;Wang, Anjian;Liu, Lina;Tian, Guangrui;Wei, Shuxin;Xu, Fangfang
关键词：Lentinus edodes stipes; Minerals; Amino acids; Taste compounds; Aroma compounds
-
Effect of poly-epsilon-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit
作者：Li, Shunfeng;Zhang, Lihua;Liu, Mengpei;Wang, Xiaoyuan;Zhao, Guangyuan;Zong, Wei;Zhang, Lihua;Zhao, Guangyuan;Zong, Wei;Li, Shunfeng
关键词：Fresh-cut kiwifruit;Poly-epsilon-lysine;Alginate;Microbial load;Physicochemical property
-
Tea polyphenols incorporated into alginate-based edible coating for quality maintenance of Chinese winter jujube under ambient temperature
作者：Zhang, Lihua;Dong, Yu;Zhi, Huanhuan;Zong, Wei;Zhang, Lihua;Dong, Yu;Zhi, Huanhuan;Zong, Wei;Li, Shunfeng
关键词：Ziziphus jujube Milt. cv. Dongzao;Preservation;Ambient storage;Edible film;Tea polyphenols
-
Effect of exogenous glycine betaine on qualities of button mushrooms (Agaricus bisporus) during postharvest storage
作者：Wang, Zhaogai;Chen, Lijuan;Yang, Hui;Wang, Anjian
关键词：Glycine betaine;Button mushrooms;Storage;Quality parameters;Enzymes activities
