Science and Technology of Food Industry

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GU Ke-fei, LIU Hai-yan, YANG Hai-feng, FAN Ting-ting, ZHOU Chang-yan. Effection analysis of electron beam irradiation on morels nutrient composition[J]. Science and Technology of Food Industry, 2018, 39(12): 55-62. DOI: 10.13386/j.issn1002-0306.2018.12.011
Citation: GU Ke-fei, LIU Hai-yan, YANG Hai-feng, FAN Ting-ting, ZHOU Chang-yan. Effection analysis of electron beam irradiation on morels nutrient composition[J]. Science and Technology of Food Industry, 2018, 39(12): 55-62. DOI: 10.13386/j.issn1002-0306.2018.12.011
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Effection analysis of electron beam irradiation on morels nutrient composition

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  • To develope the preservation techniques of morels,the electron beam irradiation was used to explore the influence of irradiation technology on morels nutrition and nutritional value of amino acid. The results showed that,irradiation dose ≤ 2 kGy,fresh morels biological morphology could be refrigerated up to eleventh days,and the crude protein,crude fiber,crude polysaccharides and nutrient elements were not changed significantly(p>0.05). The content of essential amino acids and amino acid nutritional value increased slightly. The results showed that the electron beam irradiation(≤ 2 kGy)preservation technology of morel mushroom was possible.
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