Journal
FOOD CHEMISTRY
Volume 279, Issue -, Pages 179-186Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.12.010
Keywords
Pleurotus geesteranus; Mushroom; Umami taste; Energy status; Temperature
Funding
- Edible mushroom resources exploitation and the key technology development in efficient processing [2018YFD0400200]
- Liaoning Province, Shenyang Agricultural University, high-end talent introduction fund project [SYAU20160003]
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Pleurotus geesteranus has recently been gaining popularity due to its strong umami taste. In the present study, umami taste, energy level, and energy metabolism-related enzymes activity in harvested P. geesteranus, stored at 20, 10, 5, and 0 degrees C, were investigated to evaluate the relationship between umami taste and energy status. Results showed that the mushroom at 5 degrees C exhibited significantly higher (p < 0.05) equivalent umami concentration (EUC), higher content of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), and higher activity of succinic dehydrogenase (SDH) and cytochrome c oxidase (CCO) in late storage. AMP, associating umami taste with energy, presented a significantly positive correlation with EUC and umami determined by electronic tongue at 5 degrees C. Furthermore, there were better correlations between umami taste and energy status of mushroom at 5 degrees C. The results suggest that higher energy status of post-harvest P. geesteranus contributes to better umami taste.
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