期刊
FOOD REVIEWS INTERNATIONAL
卷 39, 期 5, 页码 2742-2775出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2021.1967381
关键词
Mushroom; physicochemical quality; microbiological properties; drying; irradiation; map
This review comprehensively discusses the latest developments in various preservation methods for shiitake mushroom and their effects on the physicochemical and microbiological properties of the mushroom. It suggests that a combination of multiple preservation approaches can better maintain the quality attributes of shiitake mushroom.
Shiitake mushroom (Lentinus edodes) is one of the most precious edible mushrooms. It has a variety of nutritional and bioactive compounds consumed as both food and medicine. Several preservation approaches were applied to avoid the short shelf-life of fresh shiitake mushroom. The present review aimed to comprehensively discuss the latest development in different preservation methods including drying, modified atmosphere packaging (MAP), coating, irradiation and fumigation techniques, and the effect on physicochemical and microbiological properties of shiitake mushroom during storage period. Various influences have been observed in physicochemical properties of shiitake mushroom such as sensory properties, weight loss, respiration rate, nutritional compounds (vitamins, sugars and proteins) and non-nutritional compounds (polysaccharides, phenols and volatile components). Additionally, the microbiological counts, the aerobic mezophilic bacterial count, yeasts and molds count, were reduced. Quality attributes were better maintained by synergistically treatment of two or more preservation approaches. The development of potentially novel preservation approaches should be considered in future trends.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据