低氧气调包装对新鲜香菇品质的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (4): 277-283.

低氧气调包装对新鲜香菇品质的影响

应丽莎¹,周晓庆²,赵东方¹,张敏³

1. 重庆市西南大学食品科学学院
2. 西南大学食品科学学院
3. 西南大学食品科学学院包装工程系

收稿日期:2011-11-26 修回日期:2013-01-12 出版日期:2013-02-25 发布日期:2013-01-29
通讯作者: 张敏 E-mail:zmqx123@163.com

Effect of low oxygen modified atmosphere packaging system on quality of fresh shiitake mushrooms

Received:2011-11-26 Revised:2013-01-12 Online:2013-02-25 Published:2013-01-29
Contact: Min ZHANG E-mail:zmqx123@163.com

摘要/Abstract

摘要： 利用响应面法研究低氧气调包装系统中O2、CO2、顶隙空间及三者交互作用对新鲜香菇品质的影响。实验发现单因素中顶隙空间对香菇PPO活性、粗蛋白和总糖含量影响最大，均达到极显著水平。顶隙空间与O2的交互作用对PPO活性、粗蛋白及总糖含量的影响也达到显著水平，但是顶隙空间与CO2的交互作用对香菇各指标影响均不显著。O2与CO2的交互作用对香菇总糖和PPO活性的影响达到显著水平，但对粗蛋白的影响并不显著。综合三个指标的回归模型，得出新鲜香菇低氧气调贮藏保鲜的最佳条件为O2：4.59%、CO2：20.13%、顶隙空间0.67，在此条件下香菇PPO活性为：5.00U，粗蛋白和总糖含量分别为：0.54%和52.08%。

Abstract: Effect of O2、CO2 、headspace and their combination of low oxygen modified atmosphere packaging system on quality of fresh shiitake mushrooms was investigated using response surface methodology(RSM). Results showed that headspace had the greatest impact on quality of mushroom as PPO activity, crude protein and total sugar content had reached a highly significant level, and the interaction between headspace and O2 had also researched a significant level. While the impact influenced by headspace and CO2 was not significant. And the interaction between O2 and CO2 had significant effect on total sugar content and PPO activity, but the effect on crude protein content was not significant. And the optimum conditions obtained according to the regression analysis of those three factors were as follows. O2: 4.59%, CO2: 20.13%, headspace: 0.67. PPO activity, crude protein and total sugar contents in mushrooms in optimizing conditions were 5.00U, 0.54% and 52.08%. Key words：Shiitake mushroom; modified atmosphere; Quadratic rotation-orthogonal composite design; Response surface.

中图分类号:

TS255.1

应丽莎周晓庆赵东方张敏. 低氧气调包装对新鲜香菇品质的影响[J]. 食品科学, 2013, 34(4): 277-283.

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