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

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.