食品科学2012，Vol.33Issue(20)：339-342,4.
不同PE和PA保鲜膜对白灵菇冷藏效果的影响
Effect of PE and PA Food Wrapping Films on the Quality of Mushroom during Refrigerated Storage
赵伟璐 1李家政 2冯叙桥3
作者信息
- 1. 沈阳农业大学食品营养、质量与安全研究所，辽宁 沈阳 110866
- 2. 沈阳农业大学食品学院，辽宁 沈阳 110866
- 3. 国家农产品保鲜工程技术研究中心，天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384
- 折叠
摘要
Abstract
To investigate the effect of different food wrapping films on storage quality of mushroom (Pleurotus nebrodensis), single mushroom was packaged with polyethylene (PE) film or punched polyamide (PA) film with various aperture or thickness and stored at 0 ℃ for 60 days. Sensory evaluation, O2 and CO2 volume fractions in the packaging bag, vitamin C content, soluble protein content, PPO activity, and total phenol content were analyzed every 15 days during storage. The results show that mushrooms stored under the conditions: 0 ℃, 60%–70% relative humidity, 20% CO2 and 4% O2 had better sensory quality and higher contents of nutrients (2.7 mg/g vitamin C and 0.87 mg/g soluble protein).关键词
白灵菇/保鲜膜/贮藏/品质变化Key words
Pleurotus nebrodensis/food wrapping film/storage/quality change分类
轻工纺织引用本文复制引用
赵伟璐,李家政,冯叙桥..不同PE和PA保鲜膜对白灵菇冷藏效果的影响[J].食品科学,2012,33(20):339-342,4.
