延长鲜切香菇货架期的保鲜工艺

通过优化最佳的鲜切香菇加工技术,延长鲜切香菇产品的货架期,为扩大工厂化生产提供依据。本研究设计了3种香菇清洗工艺以及3种气调保鲜方法,利用感官、气味和理化指标的变化来评价清洗保鲜效果。经过无菌水、次氯酸钠溶液以及未经清洗3种处理方式加工的鲜切香菇产品在低温储藏120h时,其表面微生物数量发生较大的变化,无菌水清洗处理组微生物总量达到4.68×10³CFU/g,而次氯酸钠溶液处理组和未经清洗的处理组的微生物含量分别为4.15×10³CFU/g和3.05×10³CFU/g。对3种气调比例保鲜效果研究结果表明,未清洗+T1（15% CO₂、5% O₂、80% N₂）处理组的香菇切片品质保存最好,在第12天时其多糖、蛋白质含量、抗坏血酸含量、类黄酮含量以及抗氧化活性达到最高,分别为70.32mg/g、131.19mg/g、16.46mg/100g、1 272.57μg/g和73.02mmol/g;其总酚含量最低,为2 133.88μg/g。通过电子鼻检测以及主成分分析（PCA）发现多种工艺组合中,未清洗+T1处理组的香菇切片在储藏期12d内气味变化最小,显著优于其他处理组合。综上所述,未清洗+T1气体比例处理组是适宜鲜切香菇加工以及保鲜的优势工艺,通过此方法可使鲜切香菇的货架期从6d延长至12d,对工厂化生产具有指导意义。

Fresh-keeping technique for prolonging shelf life of fresh-cut Lentinula edodes fruiting bodies

The aim of the study is prolonging the shelf life of fresh-cut Lentinula edodes products by optimizing the processing technology for applying to factory expanded production of L. edodes industry. Three kinds of cleaning processes and three types of air conditioning preservation methods were designed to evaluate the effects of cleaning and fresh-keeping based on the changes of sensory, odor and physicochemical indexes. The amounts of microorganism on the surface of the fresh-cut L. edodes slices rinsed by sterile water and sodium hypochlorite solution were significantly different as compared with unwashed slices under low temperature storage of 120h. The total amount of microorganism in sterile water rinsing treatment group reached 4.68×10³CFU/g, and that in sodium hypochlorite solution treatment group and unwashed treatment group were 4.15×10³CFU/g and 3.05×10³CFU/g, respectively. The effects of the three kinds of air conditioning treatments showed that the unwashed slices treated by T1 (15% CO₂, 5% O₂, N₂ 80%) had the best preservatory quality, and the content of polysaccharide, protein, ascorbic acid, flavonoid and antioxidant activity were the highest on the 12th day, reaching 70.32mg/g, 131.19mg/g, 16.46mg/100g, 1 272.57μg/g and 73.02mmol/g, respectively, while the total phenol content was the lowest, being 2133.88μg/g. Electronic nose detection and PCA principal component analysis showed that the odor change of L. edodes unwashed slices treated with T1 was the least within 12 days' storage period, manifesting that the treatment was significantly better than other treatments. In conclusion, the unwashed fresh-cut L. edodes treated with T1 was optimal for presservation of L. edodes, and the shelf-life of fresh cuttings could be extended from 6 days to 12 days.