Characterization of Taste Quality of Mushroom and Meat Stewed Dishes and Construction of the Evaluation Model

LIU Jiaxin; YANG Ping; WANG Kangyu; LIU Yue; PRINCE Chisoro; HUANG Feng; LI Hongbo; MO Haizhen; ZHANG Chunhui

doi:10.13386/j.issn1002-0306.2024050156

Volume 46 Issue 7

Mar. 2025

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2025 > 46(7): 272-282. > DOI: 10.13386/j.issn1002-0306.2024050156

LIU Jiaxin, YANG Ping, WANG Kangyu, et al. Characterization of Taste Quality of Mushroom and Meat Stewed Dishes and Construction of the Evaluation Model[J]. Science and Technology of Food Industry, 2025, 46(7): 272−282. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050156.

Citation:

PDF (4183 KB)

Characterization of Taste Quality of Mushroom and Meat Stewed Dishes and Construction of the Evaluation Model

1.
College of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710000, China
2.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China

More Information

Received Date: May 14, 2024
Available Online: January 23, 2025

Graphical Abstract

Abstract

Abstract

In order to investigate the taste characteristics of stewed different mushrooms with different meats and develop a scientific method to evaluate the taste quality, the taste compounds, including amino acids and nucleotides, the value of equivalent umami concentration (EUC), the sensory evaluation were analyzed in six types of mushrooms (Termitomyces albuminosus, Hypsizygus marmoreus, Pleurotus eryngii, Boletus edulis, Pleurotus ostreatus and Lentinula edodes) stewed with three types of livestock and poultry meat (chicken, pork, and beef). Analytic hierarchy process (AHP) was utilized to calculate an overall taste score. An evaluation model was established based on the overall taste and sensory evaluation scores. Results showed that stewed Lentinula edodes with beef had the highest content of umami amino acids and the value of EUC, with a rich mouthfeel and delicious taste, achieving the highest overall taste score of 0.6830. In contrast, stewed Pleurotus eryngii with pork had the lowest overall taste score of 0.2280, presenting poor taste perception, although neither the taste content nor the EUC values were the lowest of all the cuisines. Therefore, in the cuisines stewed different mushrooms with different meats, the content of a single type of taste compound or taste evaluation index could not reflect the actual taste characteristics. A significant correlation between the overall taste score and sensory evaluation score was obtained. The taste evaluation model with a regression equation of y=10.82x+0.75, R²=0.920>0.9, indicating that the model could serve as an effective tool for evaluating the taste quality and sensory characteristics of mushroom and meat stewed cuisines. The research results provide the theoretical basis for improving and enhancing the taste quality of industrial stewed cuisines and also offer a new insight for evaluating the taste quality.
- mushroom,
- livestock and poultry meat,
- stewed cuisines,
- taste,
- analytic hierarchy process (AHP)

FullText(HTML)

References (50)

References

[1]	张德权, 刘欢, 孙祥祥, 等. 预制菜肴工业化加工技术现状与趋势分析[J]. 中国食品学报,2022,22(10):39−47. [ZHANG Dequan, LIU Huan, SUN Xiangxiang, et al. Analysis of current situation and trends of industrial processing technology for prepared dishes[J]. Journal of Chinese Institute of Food Science and Technology,2022,22(10):39−47.] ZHANG Dequan, LIU Huan, SUN Xiangxiang, et al. Analysis of current situation and trends of industrial processing technology for prepared dishes[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22（10）: 39−47.
[2]	张璐, 弓志青, 王文亮, 等. 7种大宗食用菌的呈味物质分析及鲜味评价[J]. 食品科技,2017,42(3):274−278. [ZHANG Lu, GONG Zhiqing, WANG Wenliang, et al. Analysis of flavor components and evaluation on umami of seven kinds of edible fungi[J]. Food Science and Technology,2017,42(3):274−278.] ZHANG Lu, GONG Zhiqing, WANG Wenliang, et al. Analysis of flavor components and evaluation on umami of seven kinds of edible fungi[J]. Food Science and Technology, 2017, 42（3）: 274−278.
[3]	LEE D, LEE H J, YOON J W, et al. Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef[J]. Animal Bioscience,2021,34(10):1705−1716. doi: 10.5713/ab.20.0852
[4]	YANG Yi, WANG Ying, PAN Daodong, et al. The application of 1H NMR to explore the taste difference caused by taste-active metabolites of different Chinese sauce-stewed beef[J]. Food Science & Nutrition,2020,8(9):4868−4876.
[5]	张紫涵, 吴予灿, 宋玉, 等. 木瓜汁腌制对文昌鸡风味形成的影响[J]. 食品科学,2023,44(20):236−244. [ZHANG Zihan, WU Yucan, SONG Yu, et al. Effect of marination in papaya juice on the flavor formation of boiled Wenchang chicken[J]. Food Science Industry,2023,44(20):236−244.] doi: 10.7506/spkx1002-6630-20221209-093 ZHANG Zihan, WU Yucan, SONG Yu, et al. Effect of marination in papaya juice on the flavor formation of boiled Wenchang chicken[J]. Food Science Industry, 2023, 44（20）: 236−244. doi: 10.7506/spkx1002-6630-20221209-093
[6]	CHUN S, CHAMBERS E, HAN I. Development of a sensory flavor lexicon for mushrooms and subsequent characterization of fresh and dried mushrooms[J]. Foods,2020,9(8):980. doi: 10.3390/foods9080980
[7]	秦凯鹏, 陶新, 刘淑杰, 等. 猪肉滋味主效物质分析及其用于滋味评价的探讨[J]. 中国畜牧杂志,2024,60(1):370−377. [QIN Kaipeng, TAO Xin, LIU Shujie, et al. Analysis of pork taste principal effectors and their use in taste evaluation[J]. Chinese Journal of Animal Science,2024,60(1):370−377.] QIN Kaipeng, TAO Xin, LIU Shujie, et al. Analysis of pork taste principal effectors and their use in taste evaluation[J]. Chinese Journal of Animal Science, 2024, 60（1）: 370−377.
[8]	于梓芃, 李宁阳, 弓志青, 等. 食用菌呈味物质及其检测技术、应用的研究进展[J]. 食品工业科技,2024,45(2):373−379. [YU Zipeng, LI Ningyang, GONG Zhiqing, et al. Research progress on edible fungus flavor substances and their detection technology and application[J]. Science and Technology of Food Industry,2024,45(2):373−379.] YU Zipeng, LI Ningyang, GONG Zhiqing, et al. Research progress on edible fungus flavor substances and their detection technology and application[J]. Science and Technology of Food Industry, 2024, 45（2）: 373−379.
[9]	MARIA D, NATALIE P, DONALD S M, et al. Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat[J]. Food Chemistry,2013,141(1):77−83. doi: 10.1016/j.foodchem.2013.03.018
[10]	SAMARA DOS SANTOS H P, LIARA SILVA D F, MIRIAM MABEL S, et al. Umami ingredient:Flavor enhancer from shiitake (Lentinula edodes) byproducts[J]. Food Research International,2020,137:109540. doi: 10.1016/j.foodres.2020.109540
[11]	MALSHA S, CHEN Weining. Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork[J]. Critical Reviews in Food Science and Nutrition,2022,64(11):3482−3501.
[12]	ZHANG Yin, VENKITASAMY C, PAN Zhongli, et al. Recent developments on umami ingredients of edible mushrooms-a review[J]. Trends in Food Science & Technology,2013,33(2):78−92.
[13]	LIU Tao, MO Qiufen, WEI Jian, et al. Mass spectrometry-based metabolomics to reveal chicken meat improvements by medium-chain monoglycerides supplementation:Taste, fresh meat quality, and composition[J]. Food Chemistry,2021,365:130303. doi: 10.1016/j.foodchem.2021.130303
[14]	GU Hangyu, WANG Jinjiang, YU Junyang, et al. Towards virtual machine scheduling research based on multi-decision AHP method in the cloud computing platform[J]. PeerJ Computer Science,2023,9:e1675. doi: 10.7717/peerj-cs.1675
[15]	丁玉, 宿楠雪, 李莹, 等. 基于层次分析法的多指标综合评价马铃薯鸡肉火腿肠的制备工艺[J]. 食品与发酵科技,2024,60(1):38−46. [DING Yu, SU Nanxue, LI Ying, et al. Multi-indicator comprehensive evaluation of the preparation process of chicken potato ham based on hierarchical analysis[J]. Food and Fermentation Science & Technology,2024,60(1):38−46.] DING Yu, SU Nanxue, LI Ying, et al. Multi-indicator comprehensive evaluation of the preparation process of chicken potato ham based on hierarchical analysis[J]. Food and Fermentation Science & Technology, 2024, 60（1）: 38−46.
[16]	付艳, 周涛, 许清清, 等. 基于熵权法和层次分析法优选天麻趁鲜切制方法[J]. 中草药,2024,55(5):1493−1501. [FU Yan, ZHOU Tao, XU Qingqing, et al. Optimization of Gastrodiae Rhizoma fresh-cut processing method based on entropy method and analytic hierarchy process[J]. Chinese Traditional and Herbal Drugs,2024,55(5):1493−1501.] FU Yan, ZHOU Tao, XU Qingqing, et al. Optimization of Gastrodiae Rhizoma fresh-cut processing method based on entropy method and analytic hierarchy process[J]. Chinese Traditional and Herbal Drugs, 2024, 55（5）: 1493−1501.
[17]	顾伟钢, 张进杰, 辛梅, 等. 柱前衍生-反相高效液相色谱法测定不同方法煮制的猪肉及其汤汁中的游离氨基酸[J]. 色谱,2011,29(10):1041−1045. [GU Weigang, ZHANG Jinjie, XIN Mei, et al. Determination of free amino acids in the pork and its broth cooked by different methods using reversed-phase high performance liquid chromatography coupled with pre-column derivatization[J]. Chinese Journal of Chromatography,2011,29(10):1041−1045.] GU Weigang, ZHANG Jinjie, XIN Mei, et al. Determination of free amino acids in the pork and its broth cooked by different methods using reversed-phase high performance liquid chromatography coupled with pre-column derivatization[J]. Chinese Journal of Chromatography, 2011, 29（10）: 1041−1045.
[18]	刘天天, 梁中永, 范思华, 等. 北海沙蟹特征滋味成分的分析[J]. 食品科学,2018,39(14):236−241. [LIU Tiantian, LIANG Zhongyong, FAN Sihua, et al. Analysis of characteristic taste components of soldier crab (Mictyris brevidactylus)[J]. Food Science,2018,39(14):236−241.] doi: 10.7506/spkx1002-6630-201814035 LIU Tiantian, LIANG Zhongyong, FAN Sihua, et al. Analysis of characteristic taste components of soldier crab （Mictyris brevidactylus）[J]. Food Science, 2018, 39（14）: 236−241. doi: 10.7506/spkx1002-6630-201814035
[19]	安玥琦, 阮秋凤, 张学振, 等. 6种淡、海水鱼糜制品的滋味特征及其指纹图谱的建立[J]. 食品科学,2023,44(10):231−239. [AN Yueqi, RUAN Qiufeng, ZHANG Xuezhen, et al. Taste characteristics and fingerprinting of surimi products made from three species of freshwater fish and three species of marine fish[J]. Food Science,2023,44(10):231−239.] AN Yueqi, RUAN Qiufeng, ZHANG Xuezhen, et al. Taste characteristics and fingerprinting of surimi products made from three species of freshwater fish and three species of marine fish[J]. Food Science, 2023, 44（10）: 231−239.
[20]	YAO Jingyu, ZHAO Wenjie, BAI Xueying, et al. Non-volatile taste active compounds in the meat of river snail (Sinotaia quadrata) determined by 1H NMR, e-tongue and sensory analysis[J]. International Journal of Gastronomy and Food Science,2023,34:100803. doi: 10.1016/j.ijgfs.2023.100803
[21]	SHEN Q L, SUN L P, HE Z D, et al. Isolation, taste characterization and molecular docking study of novel umami peptides from Lactarius volemus (Fr.)[J]. Food Chemistry,2023,401:134137.
[22]	郑自奋, 陈晓维, 邹波, 等. 油柑品种制汁特性评价及特征性风味成分分析[J]. 食品工业科技,2025,46(1):248−258. [ZHENG Zifen, CHEN Xiaowei, ZOU Bo, et al. Evaluation of juice production characteristics and analysis of characteristic flavor components of Phyllanthus emblica fruit varieties[J]. Science and Technology of Food Industry,2025,46(1):248−258.] ZHENG Zifen, CHEN Xiaowei, ZOU Bo, et al. Evaluation of juice production characteristics and analysis of characteristic flavor components of Phyllanthus emblica fruit varieties[J]. Science and Technology of Food Industry, 2025, 46（1）: 248−258.
[23]	XU Cong, ZHANG Yunyi, ZHANG Wei, et al. An ensemble learning method based on an evidential reasoning rule considering combination weighting[J]. Computational Intelligence and Neuroscience, 2022, 1156748.
[24]	尤梦晨, 徐欣如, 薛丹丹, 等. 10种食用菌对高汤风味品质的影响[J]. 食品科学,2018,39(14):282−287. [YOU Mengchen, XU Xinru, XUE Dandan, et al. Effect of 10 edible fungi on flavor quality of soup stock[J]. Food Science,2018,39(14):282−287.] doi: 10.7506/spkx1002-6630-201814042 YOU Mengchen, XU Xinru, XUE Dandan, et al. Effect of 10 edible fungi on flavor quality of soup stock[J]. Food Science, 2018, 39（14）: 282−287. doi: 10.7506/spkx1002-6630-201814042
[25]	LIANG Li, DUAN Wen, ZHANG Jingcheng, et al. Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS[J]. Food Chemistry,2022,383:132455. doi: 10.1016/j.foodchem.2022.132455
[26]	SABINA L, RAFAL W, IRENEUSZ O, et al. Anti-microbiological, anti-hyperglycemic and anti-obesity potency of natural antioxidants in fruit fractions of Saskatoon berry[J]. Antioxidants,2019,8(9):397. doi: 10.3390/antiox8090397
[27]	ZHOU Fen, WANG Xichang. Effect of heat extraction on water-soluble taste substances in processing products of chilled large yellow croaker (Pseudosciaena crocea)[J]. Food Science & Nutrition,2019,7(12):3863−3872.
[28]	胡奇杰, 朱佳茜, 陈褚建, 等. 太湖蟹加工过程中呈味核苷酸变化规律研究[J]. 食品研究与开发,2017,38(22):102−104. [HU Qijie, ZHU Jiaxi, CHEN Chujian, et al. Study on the change of flavor nucleotide during the process of Taihu crab processing[J]. Food Research and Development,2017,38(22):102−104.] doi: 10.3969/j.issn.1005-6521.2017.22.021 HU Qijie, ZHU Jiaxi, CHEN Chujian, et al. Study on the change of flavor nucleotide during the process of Taihu crab processing[J]. Food Research and Development, 2017, 38（22）: 102−104. doi: 10.3969/j.issn.1005-6521.2017.22.021
[29]	李慕颜, 叶茵, 陈杰, 等. 模糊评价方法在云产卷烟感官评价中的应用研究[J]. 新型工业化,2020,10(5):117−120. [LI Muyan, YE Yin, CHEN Jie, et al. Application of fuzzy evaluation method in sensory evaluation of cigarettes produced in Yunnan Province[J]. The Journal of New Industrialization,2020,10(5):117−120.] LI Muyan, YE Yin, CHEN Jie, et al. Application of fuzzy evaluation method in sensory evaluation of cigarettes produced in Yunnan Province[J]. The Journal of New Industrialization, 2020, 10（5）: 117−120.
[30]	王春青, 李侠, 张春晖, 等. 不同品种鸡蒸煮加工适宜性评价技术研究[J]. 中国农业科学,2015,48(15):3090−3100. [WANG Chunqing, LI Xia, ZHANG Chunhui, et al. Suitability evaluation of different varieties of chicken for cooking process[J]. Scientia Agricultura Sinica,2015,48(15):3090−3100.] WANG Chunqing, LI Xia, ZHANG Chunhui, et al. Suitability evaluation of different varieties of chicken for cooking process[J]. Scientia Agricultura Sinica, 2015, 48（15）: 3090−3100.
[31]	KEVIN K, NAZIMAH H, INDRAWATI O, et al. Effect of high hydrostatic pressure processing on the chemical characteristics of different lamb cuts[J]. Foods,2020,9(10):1444. doi: 10.3390/foods9101444
[32]	PHATTHAWIN L, RAWIWAN W, THANAPORN B, et al. Taste-active and nutritional components of Thai native chicken meat:A perspective of consumer satisfaction[J]. Food Science of Animal Resources,2021,41(2):237−246. doi: 10.5851/kosfa.2020.e94
[33]	QING Zhenglong, CHENG Jingrong, WANG Xuping, et al. The effects of four edible mushrooms (Volvariella volvacea, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus) on physicochemical properties of beef paste[J]. LWT-Food Science and Technology,2021,135:110063. doi: 10.1016/j.lwt.2020.110063
[34]	赵紫君. 黑皮鸡枞菌的分离鉴定及液体发酵产胞外多糖条件优化[D]. 长沙:湖南农业大学, 2021. [ZHAO Zijun, Isolation and identification of Termitomyces eurrhirzus and optimization of liquid fermentation conditions for exopolysaccharide[D]. Changsha:Hunan Agricultural University, 2021.] ZHAO Zijun, Isolation and identification of Termitomyces eurrhirzus and optimization of liquid fermentation conditions for exopolysaccharide[D]. Changsha: Hunan Agricultural University, 2021.
[35]	BAO Chenligen, XIN Minghang, SU Keyu, et al. Effects of ultra-high pressure synergistic enzymatic hydrolysis on flavor of Stropharia rugoso-annulata[J]. Foods,2023,12(4):848. doi: 10.3390/foods12040848
[36]	吕东坡, 吕广磊, 石振兴, 等. 肌苷酸的生成降解机理探讨[J]. 中国调味品,2009,34(6):36−40. [LÜ Dongpo, LÜ Guanglei, SHI Zhenxing, et al. Analysis of mechanism of IMP synthesis[J]. China Condiment,2009,34(6):36−40.] doi: 10.3969/j.issn.1000-9973.2009.06.004 LÜ Dongpo, LÜ Guanglei, SHI Zhenxing, et al. Analysis of mechanism of IMP synthesis[J]. China Condiment, 2009, 34（6）: 36−40. doi: 10.3969/j.issn.1000-9973.2009.06.004
[37]	李慧, 张应杰, 母运龙, 等. 同时测定肉制品中多种核苷酸的HPLC方法研究[J]. 中国调味品,2022,47(10):155−160. [LI Hui, ZHANG Yingjie, MU Yunlong, et al. Study on HPLC method for simultaneous determination of multiple nucleotides in meat products[J]. China Condiment,2022,47(10):155−160.] doi: 10.3969/j.issn.1000-9973.2022.10.029 LI Hui, ZHANG Yingjie, MU Yunlong, et al. Study on HPLC method for simultaneous determination of multiple nucleotides in meat products[J]. China Condiment, 2022, 47（10）: 155−160. doi: 10.3969/j.issn.1000-9973.2022.10.029
[38]	龙官誉, 柯志刚, 相兴伟, 等. 激光开壳技术对贻贝肉脱壳率和品质的影响研究[J]. 核农学报,2023,37(5):990−998. [LONG Guangyu, KE Zhigang, XIANG Xingwei, et al. Effects of laser shucking technology on shucking rate and quality of mussel meat[J]. Journal of Nuclear Agricultural Sciences,2023,37(5):990−998.] doi: 10.11869/j.issn.1000-8551.2023.05.0990 LONG Guangyu, KE Zhigang, XIANG Xingwei, et al. Effects of laser shucking technology on shucking rate and quality of mussel meat[J]. Journal of Nuclear Agricultural Sciences, 2023, 37（5）: 990−998. doi: 10.11869/j.issn.1000-8551.2023.05.0990
[39]	郇思琪, 刘登勇, 王笑丹, 等. 食品中呈鲜味物质研究进展[J]. 食品工业科技,2020,41(21):333−339. [HUAN Siqi, LIU Dengyong, WANG Xiaodan, et al. Research advances on umami substances in food[J]. Science and Technology of Food Industry,2020,41(21):333−339.] HUAN Siqi, LIU Dengyong, WANG Xiaodan, et al. Research advances on umami substances in food[J]. Science and Technology of Food Industry, 2020, 41（21）: 333−339.
[40]	邴芳玲. 食用菌中鲜味物质味感相互作用的研究[D]. 上海:上海应用技术大学, 2016. [BING Fangling. The taste interaction of umami substances in edible fungi[D]. Shanghai:Shanghai Institute of Technology, 2016.] BING Fangling. The taste interaction of umami substances in edible fungi[D]. Shanghai: Shanghai Institute of Technology, 2016.
[41]	李婉秋. 葵花籽肽呈鲜味特性及其稳定性的研究[D]. 呼和浩特:内蒙古农业大学, 2022. [LI Wanqiu. Study on the umami characteristics and stability of sunflower seed peptides[D]. Hohhot:Inner Mongolia Agricultural University, 2022.] LI Wanqiu. Study on the umami characteristics and stability of sunflower seed peptides[D]. Hohhot: Inner Mongolia Agricultural University, 2022.
[42]	WANG Linhan, QIAO Kaina, DUAN Wen, et al. Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed[J]. Food Science & Nutrition,2020,8(2):955−964.
[43]	MAHESHA M P, VIBEKE O, PAOLO P, et al. Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms[J]. Food Chemistry,2017,234:236−244. doi: 10.1016/j.foodchem.2017.04.157
[44]	宋泽. 炖煮牛肉风味研究及其形成机理初探[D]. 上海:上海应用技术大学, 2019. [SONG Ze. The study of boiled beef flavor and the research on formation mechanism of Maillard reaction[D]. Shanghai:Shanghai Institute of Technology, 2019.] SONG Ze. The study of boiled beef flavor and the research on formation mechanism of Maillard reaction[D]. Shanghai: Shanghai Institute of Technology, 2019.
[45]	艾媛媛, 刘菲菲, 王晓华, 等. 双酶分步酶解盐津乌骨鸡肉工艺及其氨基酸组成分析[J]. 中国调味品,2024,49(2):28−35. [AI Yuanyuan, LIU Feifei, WANG Xiaohua, et al. Double-enzyme stepwise enzymatic hydrolysis process of Yanjin silky fowl chicken and its amino acid composition analysis[J]. Chian Condiment,2024,49(2):28−35.] doi: 10.3969/j.issn.1000-9973.2024.02.004 AI Yuanyuan, LIU Feifei, WANG Xiaohua, et al. Double-enzyme stepwise enzymatic hydrolysis process of Yanjin silky fowl chicken and its amino acid composition analysis[J]. Chian Condiment, 2024, 49（2）: 28−35. doi: 10.3969/j.issn.1000-9973.2024.02.004
[46]	赵子丹, 王周利, 开建荣, 等. 宁夏地区栽培食用菌中风味物质的品质差异分析[J]. 中国食用菌,2023,42(6):32−40. [ZHAO Zidan, WANG Zhouli, KAI Jianrong, et al. Analysis on the quality differences of flavor substances in cultivated edible fungi in Ningxia region[J]. Edible Fungi of China,2023,42(6):32−40.] ZHAO Zidan, WANG Zhouli, KAI Jianrong, et al. Analysis on the quality differences of flavor substances in cultivated edible fungi in Ningxia region[J]. Edible Fungi of China, 2023, 42（6）: 32−40.
[47]	马琦. 不同干燥方式和熟化温度对杏鲍菇风味成分的影响研究[D]. 杨凌:西北农林科技大学, 2019. [MA Qi. Effects of different drying methods and curing temperature on the flavor composition of Pleurotus eryngii[D]. Yangling:Northwest A&F University, 2019.] MA Qi. Effects of different drying methods and curing temperature on the flavor composition of Pleurotus eryngii[D]. Yangling: Northwest A&F University, 2019.
[48]	MILLER A M, MILLS K, WONG T, et al. Flavor-enhancing properties of mushrooms in meat-based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms[J]. Journal of Food Science,2014,79(9):S1795−S1804.
[49]	JEAN-XAVIER G, AMY MYRDAL M, KELLY M, et al. Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced[J]. Appetite,2016,105:449−459. doi: 10.1016/j.appet.2016.06.018
[50]	LI Wen, CHEN Wanchao, WANG Jie, et al. Effects of enzymatic reaction on the generation of key aroma volatiles in shiitake mushroom at different cultivation substrates[J]. Food Science & Nutrition,2021,9(4):2247−2256.

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(5)

1.	关郁芳，夏洪兵，苗小猛，王梅，杨秀勇，唐文才，刘嘉，黎谢飞. 不同包装材料和气体比例对冷鲜乌鸡肉品质的影响. 保鲜与加工. 2025(01): 25-32+41 .
2.	毕海心，段珺婕，周宇轩，赵前程，李智博. 抑菌性纳米颗粒的制备方法及在食品保鲜领域的应用进展. 食品安全质量检测学报. 2024(05): 12-22 .
3.	郭玉生. 药品包装设计中防潮工艺的应用与研究. 网印工业. 2024(02): 5-7 .
4.	陈仪，高元沛，杨菁，杨超，赵钰莹，徐艺，邓尚贵，陈云云，池学鑫，吕梅娣. 基于响应面分析壳聚糖与没食子酸复配对冰温大黄鱼品质影响. 浙江海洋大学学报(自然科学版). 2024(03): 207-214+233 .
5.	卢濛. 水产品保鲜包装技术的应用研究. 现代食品. 2024(23): 12-14 .