| 不同温度下香菇品质动力学及货架期的研究 |
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| 引用本文： | 陈杰,刘晓丹,邓伯祥,谢晶.不同温度下香菇品质动力学及货架期的研究[J].安徽农业科学,2009,37(5). |
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| 作者姓名： | 陈杰 刘晓丹 邓伯祥 谢晶 |
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| 作者单位： | 1. 上海市农业科技服务中心,上海,200335
2. 上海海洋大学食品学院,上海,201306 |
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| 基金项目： | 上海市科技兴农重点攻关项目，上海市教委重点学科资助项目 |
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| 摘 要： | 目的]研究不同贮藏温度下香菇的品质动力学,建立香菇品质指标与货架寿命的数学模型。方法]以香菇为材料,研究其在273、283、293 K贮藏温度下游离氨基酸含量、pH值、褐变强度的变化,从中选择香菇的鲜度指标,建立该鲜度指标与香菇货架寿命的数学模型。结果]在贮藏期间,香菇游离氨基酸含量和褐变强度呈上升趋势,pH值呈下降趋势;游离氨基酸含量的变化最能反应香菇的品质变化,可作为香菇的鲜度指标;在293、283、273 K温度下香菇的货架寿命分别为5.5、9.7、15.88 d;在温度段283~293 K内任一温度T下香菇的货架寿命预测公式为QS(T)=5.5×1.76(293-T)/10,在温度段273~283 K内任一温度T下香菇的货架寿命预测公式为QS(T)=9.7×1.76(283-T)/10。结论]所建立的数学模型可准确预测香菇的货架寿命。
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| 关 键 词： | 品质动力学 货架期 感官评定 |
Research on Kinetics of Quality and Shelf Life of Shiitake under Different Temperatures |
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| CHEN Jie et al.Research on Kinetics of Quality and Shelf Life of Shiitake under Different Temperatures[J].Journal of Anhui Agricultural Sciences,2009,37(5). |
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| Authors: | CHEN Jie |
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| Institution: | CHEN Jie et al (Shanghai Agricultural Technology Service Center,Shanghai 200335) |
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| Abstract: | Objective] The aim was to study the kinetics of quality of shiitake under different temperatures and establish the mathematical model of quality indexed and shelf life of shiitake.Method] With shiitake as the material,the change of free amino acids content,pH and browning intensity under stored temperatures of 273,283 and 293 K were studied.And from which the freshness indexes of shiitake was selected to establish the mathematical model of quality indexes and shelf life.Result] During storage,the free am... |
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| Keywords: | Quality kinetics Shelf life Sensory evaluation |
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