摘要
松茸是一种名贵的野生食药用菌,深受国内外消费者的青睐。通过测定呼吸强度、失重率、感官质量评分、褐变指数等松茸包装后理化指标,确定最佳保鲜包装条件,以达到延长保鲜期的目的。通过实验得出松茸的最佳保鲜条件是:温度2～3℃、相对湿度85%～90%,在此条件下保鲜期可延长到10d左右。
Tricholoma matsutake was a precious wild and medicinal fungus and took the fancy of the domestic and foreign consumers.By measuring the breath intensity,weight-loss rate, scores in sensory quality, browning index and other physico-chemical indexes of packaged Tricholoma, determining the best fresh-keeping packaging conditions for the purpose of extending shelf life.The best preservation conditions was temperature 2-3℃, relative humidity 85%-90% through experiments,in these conditions the shelf life could be extended to above 10 days.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期366-368,389,共4页
Science and Technology of Food Industry
基金
东北林业大学研究生论文资助项目(STIP10)
黑龙江省自然科学基金资助项目(G200811)
关键词
松茸
呼吸强度
失重率
商品率
Tricholoma matsutake
respiratory intensity
weight-loss rate
commodity rate
