Effect of Microwave Treatment on Shiitake Quality

doi:10.7506/spkx1002-6630-201209005

Abstract

Abstract: In order to explore the correlation between microwave sterilization effect and nutrition loss, shiitake was used to investigate the effect of microwave treatment on surface microorganisms, color, texture, polyphenol oxidase, total phenols and antioxidant activity. The results showed that high power microwave treatment at 1000 W for 1 min, moderate power microwave treatment at 700 W for 2 min and low power microwave treatment at 400 W for 2.5 min could obviously reduce the total number of bacteria, inactivate the activity of polyphenol oxidase, and maintain good nutritional and sensory quality.

Key words: microwave, mushroom, quality

CLC Number:

TS205.9

XIAOFei，LIYun-fei，LIULin-jie，WANGLu-yi. Effect of Microwave Treatment on Shiitake Quality[J]. FOOD SCIENCE, 2012, 33(9): 21-25.

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Effect of Microwave Treatment on Shiitake Quality

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