حفظ کیفیت قارچ صدفی با استفاده از ترکیبی از تیمار های شیمیایی و تغییر هوای داخل بسته بندی ها
Quality retention of oyster mushrooms (Pleurotus florida) by a combination of chemical treatments and modified atmosphere packaging
Abstract
Three
preservation techniques, chemical treatment, modified atmosphere
packaging (MAP) and low temperature storage were used to improve
physico-chemical attributes of oyster mushrooms. Mushrooms were treated
with a solution of sorbitol (0.05%, w/v), citric acid (3%, w/v) and CaCl2
(1%, w/v). Chemically treated mushrooms were packed under two different
gas compositions. Physico-chemical, textural and sensory properties of
the samples were assessed during storage at 4 °C for 25 d. Chemical
treatment of mushrooms followed by modified atmosphere packaging using
10% O2 and 5% CO2 provided better retention of
quality characteristics and received higher sensory ratings compared to
other samples, resulting in a storage life of 25 d. Material with this
treatment underwent minimal changes in weight, pH and TSS. Radical
scavenging activity and total polyphenol contents were retained at 85
and 91% levels, respectively. Control samples without chemical treatment
and with chemical treatment, kept under similar packaging conditions,
underwent spoilage after 5 and 15 d, respectively.
http://www.sciencedirect.com/science/article/pii/S0925521412002311
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مقاله ۲۰۱۲,
حفظ کیفیت قارچ صدفی با استفاده از ترکیبی از تیمار
