Effects of Microwave Blanching Conditions on POD Activity of Pleurotus eryngii

doi:10.7506/spkx1002-6630-201204053

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (4): 247-251.doi: 10.7506/spkx1002-6630-201204053

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Effects of Microwave Blanching Conditions on POD Activity of Pleurotus eryngii

YAN Qi-mei，NIU Li-ying，TANG Ming-xia，WANG Jian-hua，LI Da-jing，JIN Bang-quan，LIU Chun-quan

1. Ginling College, Nanjing Normal University, Nanjing 210097, China； 2. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China；3. Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East China, Nanjing 210014, China ；4. Agricultural Product Processing Technology Association, Nantong 226000, China

Online:2012-02-25 Published:2012-02-14

Abstract

Abstract: The effects of microwave treatment on the peroxidase (POD) activity of Pleurotus eryngii were investigated and compared with those of normal blanching method, boiling water blanching and steam blanching. In order to obtain optimal microwave treatment conditions for blanching Pleurotus eryngii, response surface methodology was employed to construct a quadratic regression model describing the effects of microwave power and treatment time on the residual activity of POD in Pleurotus eryngii. The optimal conditions for inactivating POD were microwave treatment for 59 s at a 570 W power. Under these conditions, a small amount of free amino acids was lost, and the sensory quality of Pleurotus eryngii remained good.

Key words: Pleurotus eryngii, blanching, POD, response surface methodology

CLC Number:

TS255.3

YAN Qi-mei，NIU Li-ying，TANG Ming-xia，WANG Jian-hua，LI Da-jing，JIN Bang-quan，LIU Chun-quan. Effects of Microwave Blanching Conditions on POD Activity of Pleurotus eryngii[J]. FOOD SCIENCE, 2012, 33(4): 247-251.

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Effects of Microwave Blanching Conditions on POD Activity of Pleurotus eryngii

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