ENZYMATIC BROWNING CONTROL IN MINIMALLY PROCESSED MUSHROOMS

被引：62

作者：

SAPERS, GM ^{[1
]}

MILLER, RL ^{[1
]}

MILLER, FC ^{[1
]}

COOKE, PH ^{[1
]}

CHOI, SW ^{[1
]}

机构：

[1] SYLVAN FOODS INC, KITTANNING, PA USA

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 05期

关键词：

ENZYMATIC BROWNING; MUSHROOMS; MINIMALLY PROCESSED; SODIUM ERYTHORBATE; HYDROGEN PEROXIDE;

D O I：

10.1111/j.1365-2621.1994.tb08185.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Treatments to control discoloration of minimally processed mushrooms were investigated. Whole or sliced mushrooms were immersed in browning inhibitor solutions and evaluated for color change during storage. Browning was more intense in first break mushrooms than in second, and in unwashed mushrooms compared to washed. However, washing sometimes induced purple discolorations, associated with bacterial lesions. Other discolorations were induced by hypochlorite, 4-hexylresorcinol, and acidic dips. The most effective treatment was a combination of sodium erythorbate, cysteine, and EDTA at pH 5.5. Addition of preservatives to browning inhibitor dips did not improve storage life. However, dipping in 5% hydrogen peroxide prior to application of browning inhibitors significantly increased shelf-life.

引用

页码：1042 / 1047

页数：6

共 38 条

[1] STIPE TRIMMING AT HARVEST INCREASES SHELF-LIFE OF FRESH MUSHROOMS (AGARICUS-BISPORUS) [J].