摘要
研究了真空预冷处理对白蘑菇贮藏品质的影响。结果表明,与不预冷样品相比,真空预冷抑制了白蘑菇呼吸强度,延缓了可溶性固形物、VC含量、细胞膜透性和质构的下降,改善了白蘑菇的感官品质,并延长了白蘑菇的货架期。
Vacuum cooling has been used as a rapid cooling method for mushroom. In the current study, experiments were carried out to evaluate the effects of vacuum cooling on the respiration rate, soluble solids, content of Vc , firmness and plasmic permeability of mushroom. Their cooling processes were also investigated. The results showed that the vacuum cooling treatment can significantly extend the shelf life of the muhroom.
出处
《食品与机械》
CSCD
北大核心
2006年第2期47-49,共3页
Food and Machinery
关键词
真空预冷
白蘑菇
保鲜
Vacuum cooling
Mushroom
Storage
作者简介
陶菲（1976-），女，江南大学食品科学与安全教育部重点实验室在读博士研究生。E-mail：taofei02@163．com
