Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8890086 | LWT - Food Science and Technology | 2018 | 8 Pages |
Abstract
To explore the influences of storage conditions on freeze-dried Agaricus bisporus slices, the dynamic changes of physical and sensory properties under different conditions (37â¯Â°C, 85% RH; 25â¯Â°C, 55% RH; ambient temperature) were investigated. The results showed that the samples stored under 37â¯Â°C, 85% RH (HT) had sparser microstructure, smaller micro-pores, poorer rehydration, lower hardness and lower fracturability. Color examinations revealed that HT induced whiteness deterioration, this was as a result of phenolic substance oxidation and a weaker protection of citric acid. Umami taste of HT samples was rapidly lost owing to the decrease of 5â²-GMP and MSG-like amino acids. Moreover, aroma information from E-nose revealed the superiority of storage conditions, 25â¯Â°C, 55% RH (RT) and ambient temperature (AT) were considered as better conditions in retaining the initial volatile compounds. In summary, RT was considered as the optima condition for the storage of freeze-dried A. bisporus slices.
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Agricultural and Biological Sciences
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Authors
Wang Liuqing, Hu Qiuhui, Pei Fei, Mariga Alfred Mugambi, Yang Wenjian,