Effect of Different Microvacuum Pressures on Quality Preservation of Pleurotus ostreatus

doi:10.7506/spkx1002-6630-201322063

Abstract

Abstract:

Physiological changes of fruit bodies of Pleurotus ostreatus stored at (3.0 ± 0.5) ℃ under three different microvacuum
pressures, 53.33–66.66, 66.66–79.99 kPa and 79.99–93.33 kPa were examined in comparison to control samples stored under MAP
conditions. The results showed that respiratory intensity and the decomposition of soluble proteins in Pleurotus ostreatus were
remarkably inhibited at the microvacuum pressures as compared to the control group. Moreover, a delayed increase in the degree
of browning and a significant increase in relative cell membrane conductivity were observed (P ＜ 0.05). However, a higher weight
loss was observed during storage under these microvacuum pressures. Significantly improved preservation of Pleurotus ostreatus
was obtained under 66.66–79.99 kPa compared to 53.33–66.66 kPa and 79.99–93.33 kPa (P ＜ 0.05).

Key words: microvacuum storage, vacuum pressure, Pleurotus ostreatus

CLC Number:

TS251.6

WANG Shi-kui，WANG Li-jiao，LI Wen-xiang，ZHANG Sheng-jie，SUN Shu-jie. Effect of Different Microvacuum Pressures on Quality Preservation of Pleurotus ostreatus[J]. FOOD SCIENCE, 2013, 34(22): 311-314.

References

[1] 陈祖明, 辛松林, 熊军. 泡椒凤爪加工工艺研究[J]. 四川烹饪高等专科学校学报, 2009(1): 13-14.
[2] 刘鹭等. 乳酸链球菌素在泡风爪制品保藏应用中的研究[J]. 肉类工业, 2003(3): 13-15.
[3] 孔保华等. 肉制品工艺学[M]. 哈尔滨: 黑龙江科学技术出版社, 2001, (4): 152-156.
[4] MATIN-SANCHEZ A M, CHAVES-LOPEZ C, SENDRA E, et al. Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product(salchichon)with oregano essential oil used as surface mold inhibitor[J]. Meat Science, 2011.
[5] 邓钢桥等. 泡椒凤爪微生物污染来源及辐照杀菌效果的研究[J]. 激光生物学报, 2012, 21(3): 210-213.
[6] 朱仁俊, 吕东坡. 泡凤爪配方及加工工艺[J]. 食品研究与开发, 2010, 8(1): 93-95.
[7] 陈佩佩等. 泡椒凤爪常压杀菌技术研究[J]. 肉类工业, 2012, (5): 25-27.
[8] 范春梅, 刘学文. 凤爪胶原蛋白凝胶强度的研究[J]. 食品工业, 2012, 33(5): 37-39.
[9] 王二霞. 感官评定原理及其在肉质评价中的应用[J]. 肉类研究, 2008(4): 71-74.
[10] GB/T 22210-2008 中华人民共和国国家标准肉及肉制品感官评定规范[S].
[11] 高美须等. 辐照对泡椒凤爪感官品质的影响[J]. 核农学报, 2010, 24(6): 1203-1207.
[12] Sivertsvik M, Rosnes J T, Kleiberg G H. Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of atlantic salmon(Salmo salar) fillets[J]. Food Microbiology ang Safety, 2003, 68(4): 1467-1472.
[13] Lo Fiego D P, Santoro P, Macchioni P, et al. The effects of dietary supplementation of vitamins C and E on the a-tocopherol content of muscles,liver and kidney, on the stability of lipids,and on certain meat quality parameters of the longissimus dorsi of rabbits[J]. Meat Science, 2004, 67(2): 319-327.
[14] Du M, NamK C, Hur S J, et al. Effect of dietary conjugated linoleic acid, irradiation ,and packaging cold ions on the quality characteristics of raw broiler breast fillets[J]. Meat Science, 2002, 60: 9-15.
[15] GB/T5009.181-2003中华人民共和国国家标准猪油中丙二醛的测定[S].
[16] 董洋. 真空包装盐水鹅在不同温度条件下的贮藏特性及其货架期预测[J]. 食品科学, 2012, 33(2): 280-285.
[17] 宋丽荣等. 微冻罗非鱼片贮藏保质期预测研究[J]. 食品与机械, 2010.
[18] GB/T 4789. 2-2010 食品安全国家标准食品微生物学检验: 菌落总数测定[S].
[19] GB/T 4789. 3-2010 食品安全国家标准食品微生物学检验: 大肠杆菌计数[S].
[20] 胡萍等. 真空包装烟熏火腿切片贮藏品质动态变化研究[J]. 肉类工业, 2012, (7): 17-21.
[21] 白艳红. 低温熏煮香肠腐败机理及生物抑菌研究[D]. 杨凌: 西北农林科技大学, 2005.
[22] 孙晓敏等. 真空包装冷鲜牛肉中腐败菌与腐败品质相关性分析[J]. 河南农业大学学报, 2012, 46(3): 329-342.
[23] 李飞燕. 冷却牛肉菌落总数生长模型及货架期预测模型的研究[D]. 山东农业大学, 2011.
[24] KEOKAMNERD T, ACTON J C, HAN I Y, et al. Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere[J]. Poultry Science, 2008, 87(1): 170-179.
[25] TALON R, LEROY S. Diversity and safety hazards of bacteria involved in meat fermentations[J]. Meat Science, 2011.
[26] GARCIA-GARCIA E, TOTOSAUS A. Low-fat sodium-reducedsausages: Effect of the interaction between locust bean gum,potatostarch andκ-carrageenan by a mixture design approach[J]. Meat Science, 2008.
[27] Tikk K, Haugen J, Andersen H J, et al. Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products[J]. Meat Science, 2008, 80(4): 1254-1263.
[28] 李洪军等. 猪肉制品冷藏中感官特性和挥发性物质变化的回归分析[J]. 中国农业科学, 2012, 45(1): 142-152.
[29] 朱仁俊, 吕东坡. 泡凤爪配方及加工工艺[J]. 食品研究与开发, 2010, 8(1): 93-95.
[30] 中国国家标准化管理委员会. GB16869—2005 鲜、冻禽产品[S]. 北京: 中国标准出版社, 2005.
[31] 王天佑, 王玉娟, 秦文. 肉制品挥发性盐基氮值指标与其感官指标的差异研究[J]. 食品工业科技, 2007(12): 124-126.
[32] GB 2726-2005 中华人民共和国国家标准熟肉制品卫生标准[S].