期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 87, 期 9, 页码 1645-1652出版社
WILEY
DOI: 10.1002/jsfa.2848
关键词
shiitake mushrooms; modified atmosphere; quality; sensory evaluation
The aim of the present work was to study the influence of modified-atmosphere packaging on the microbiological and sensory quality of shiitake mushrooms (Lentinula edodes). Mushrooms were packaged under atmospheric air (passive modified atmosphere) and an initial gas mixture Of 5% O-2 and 2.5% CO2 (active modified atmosphere), in bags of two different films: low-density polyethylene (PE) and polypropylene (PP). As control, mushrooms were packaged in macroperforated PP films. Bags were stored at 5 degrees C for 20 days. Package atmosphere composition, mushroom respiration rate, weight loss, microbiological counts and sensory quality were determined during storage. Risk assays were also performed. Under the studied conditions, shiitake mushroom deterioration was not due to microorganism growth, and therefore the shelf-life of this product might be defined by changes in its sensory characteristics. Sensory analysis showed that mushrooms stored under modified atmosphere (active and passive) had a higher deterioration rate than those stored in PP macroperforated films, and lower sensory quality values during the entire storage time. These results suggest that mushroom deterioration was probably due to shiitake mushrooms' sensitivity to high CO2 concentrations. (c) 2007 Society of Chemical Industry.
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