摘要
研究了不同的储存温度下香菇的的品质变化。测定指标包括失重率、褐变强度、pH、色差。随着储存时间的延长,褐变强度增加,pH降低,L*和b*下降,a*上升,失重率上升。对几个指标进行回归分析,结合感官评价指标确定褐变强度、pH、L*可以作为衡量香菇在储存过程中品质变化的指标,并建立了3个指标的品质变化的1级动力学模型,与Arrhenius方程有很高的拟合度。pH的预测模型为:t=2.24×10-8e5608.16/T(其中T为温度,K);褐变强度值预测模型:t=4.647×10-7e4749.8/T(其中T为温度,K);L*值预测模型:t=4.392×10-7e4737.29/T(其中T为温度,K)。最后,结合3个指标模型的验证情况确定用褐变强度来作为衡量香菇货架期的指标,并预测了香菇的货架期,误差较小,可以很好的预测香菇在储存中的货架期,更好的控制香菇在贮存中的品质。
Changes of mushroom quality in the different storage temperature were investigated. Determination of indicators included weight loss,browning intensity,pH,color. With the increasing of storage time,browning intensity increased and pH decreased,the decline of the L＊ and b＊ ,a＊ rise. Regression analysis of several indicators to determine the browning intensity,pH,L＊ could be used as indicators to measure quality changes of mushrooms during storage,and the establishment of a dynamic model of the three indicators of the quality change, and they were fit with the Arrhenius equationhigh, pH ：t =2.24 × 10^-8e^5608.16/T, browning intensity., t =4.647 × 10^-7e^4749.8/ L , L＊：t=4.392×10^- 7 e^4737.29/T. Finally,the combination of sensory evaluation was to determine the browning intensity as indicators to measure the mushroom shelf life,and predicted the shelf life of mushrooms,the error was smaller, it could well predict the shelf-life of mushrooms in the storage,and the control of the quality of the mushrooms was better during storage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期313-316,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2012BAD37B06-06)
关键词
香菇
褐变强度
PH
色差
失重率
mushroom
browning intensity
pH
color difference
weight loss
