Effects of Low Temperature Blanching with Ultrasonic Dipping Pretretment on the Quality of <i>Agaricus bisporus</i> in Ready-to-eat Dishes

Tianyi TAO; Fei PEI; Donglu FANG; Huihua ZHENG; Hui CHEN; Liyan ZHAO; Qiuhui HU

doi:10.13386/j.issn1002-0306.2020060313

Volume 42 Issue 10

May 2021

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Science and Technology of Food Industry > 2021 > 42(10): 130-137. > DOI: 10.13386/j.issn1002-0306.2020060313

TAO Tianyi, PEI Fei, FANG Donglu, et al. Effects of Low Temperature Blanching with Ultrasonic Dipping Pretretment on the Quality of Agaricus bisporus in Ready-to-eat Dishes[J]. Science and Technology of Food Industry, 2021, 42(10): 130−137. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060313.

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Effects of Low Temperature Blanching with Ultrasonic Dipping Pretretment on the Quality of Agaricus bisporus in Ready-to-eat Dishes

Tianyi TAO^1,,
Fei PEI¹,
Donglu FANG²,
Huihua ZHENG^{1, 3},
Hui CHEN^{1, 3},
Liyan ZHAO²,
Qiuhui HU^1, ,

1.
Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
2.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
3.
Jiangsu Alphay Bio-technology Co., Ltd., Nantong 226009,China

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Received Date: June 28, 2020
Available Online: March 18, 2021

Graphical Abstract

Abstract

Abstract

During the processing of ready-to-eat dishes, the quality of mushroom will deteriorate. In this paper, in order to solve this problem, the effect of low temperature blanching, ultrasonic treatment and preparation dipping solution on the color value and texture of Agaricus bisporus in ready-to-eat dishes were studied under different bleaching temperatures and times. After being cooked, the pretreatment was optimized by orthogonal experiment and the effect on the volatile flavor of Agaricus bisporus was studied. The results showed that the L^* and the hardness value of Agaricus bisporus increased by 40.77% and 43.24% after being bleached at low temperature （65 ℃） in a compound solution of citric acid (5 g/L) and calcium chloride (10 g/L) for 15 minutes. The main volatile flavor of Agaricus bisporus were benzyl alcohol, benzaldehyde, phenylacetaldehyde, 1-octene-3 alcohol, 3-octanone and other substances. Compared with the unblanched group, the eight-carbon compounds with mushroom-like aroma such as 1-octene-3 alcohol and 3-octanone increased by 76.3%. Also, Trans-2,4-decadienal and other undesirable flavors were significantly reduced (P<0.05). This research would provide a theoretical basis for the industrialization and standardization of edible fungi as raw materials for ready-to-eat dishes processing.
- Agaricus bisporus,
- ready-to-eat dishes,
- low-temperature blanching,
- ultrasonic dipping,
- color value,
- hardness,
- volatile compounds

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References (28)

References

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