|Table of Contents|

Effects of Different Drying Methods on the Quality，Texture and Microstructure of Shiitake Mushroom

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年11
Page:
98-106
Research Field:
Publishing date:

Info

Title:
Effects of Different Drying Methods on the Quality，Texture and Microstructure of Shiitake Mushroom
Author(s):
LIU Qin1; HU Sujuan1; NIU Senyuan2; CUI Xiao1; KONG Weili1; ZHANG Yuting1
(1.Institute of Plant Nutrition，Agricultural Resources and Environmental Science，Henan Academy of Agricultural Sciences，Zhengzhou，Henan 450002；2.College of Life Science and Technology，Henan Institute of Science and Technology，Xinxiang，Henan 453003)
Keywords:
-
PACS:
-
DOI:
10.11937/bfyy.20223670
Abstract:
The fresh fruiting bodies of shiitake mushrooms were used as the experimental material.They were dried by using hot air-drying (HAD)，vacuum freeze-drying (VFD) and heat pump dehumidifier-drying (HPD) methods，respectively.The effects of the three different drying methods on the physicochemical properties，texture，rehydration rate，and microstructure of mushrooms were studied,in order to obtain an appropriate drying method for shiitake mushrooms.The results showed that the shrinkage rate (36.30%) and degree of fragmentation (56.21%)，as well as the retention of protein (249.87 g?kg-1) and polysaccharide (82.57 g?kg-1) of heat pump dehumidifier-dried sample (HPDS) were close to vacuum freeze-dried sample (VFDS)，but significantly higher than those.

References:

[1]崔国梅,李顺峰,高帅平,等.香菇采后品质劣变与保鲜技术研究进展[J].食品工业科技,2023,44(2):460-468.[2]LIU Q，CUI X，SONG Z B，et al.Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage[J].Food Chemistry，2021，352:129357.[3]中国食用菌协会.2020年度全国食用菌统计调查结果分析[EB/OL].(2021-12-29)[2022-7-27].https://www.cefa.org.cn/web/index.html.[4]LUO D，WU J，MA Z，et al.Production of high sensory quality shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique[J].Food Chemistry，2021，341:128290.[5]LIU Q，BAU T，JIN R，et al.Comparison of different drying techniques for shiitake mushroom (Lentinus edodes)：Changes in volatile compounds，taste properties，and texture qualities[J].LWT，2022，164:113651.[6]TIAN Y，ZHAO Y，HUANG J，et al.Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J].Food Chemistry，2016，197:714-722.[7]XUE Z，HAO J，YU W，et al.Effects of processing and storage preservation technologies on nutritional quality and biological activities of edible fungi：A review[J].Journal of Food Process Engineering，2017，40:1-13.[8]PATEL K K，KAR A.Heat pump assisted drying of agricultural produce[J].Journal of Food Science and Technology，2012，49:142-160.[9]DONG W，HU R，LONG Y，et al.Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose，electronic tongue，and 〖JP〗HS-SPME-GC-MS[J].Food Chemistry，2019，272:723-731.[10]FAYOSE F，HUAN Z.Heat pump drying of fruits and vegetables：Principles and potentials for Sub-Saharan Africa[J].International Journal of Food Science，2016，9673029:1-8.[11]许洋,徐茂,蒋和体.不同干燥方法对香菇片品质及微观结构的影响[J].食品与发酵工业,2020,46:189-197.[12]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品中蛋白质的测定：GB 5009.5-2016[S].北京：中国标准出版社，2016.[13]中华人民共和国农业部.食用菌中粗多糖含量的测定：NY/T 1676-2008[S].北京：中国标准出版社，2008.[14]中华人民共和国农业部.香菇中甲醛含量的测定：NY/T 1283-2007[S].北京：中国标准出版社，2007.[15]WANG H，ZHANG M，MUJUMDAR A S.Comparison of three new drying methods for drying characteristics and quality of shiitake mushroom (Lentinus edodes)[J].Drying Technology，2014(32):1791-1802.[16]张海伟,鲁加惠,张雨露,等.干燥方式对香菇品质特性及微观结构的影响[J].食品科学,2019,41:150-156.[17]ZHANG K，PU Y Y，SUN D W.Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus)：A review[J].Trends in Food Science & Technology，2018，78:72-82.[18]GARC A-SEGOVIA P，ANDR S-BELLO A，MART NEZ-MONZ J.Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps：Comparison of conventional and vacuum water immersion processes[J].LWT，2011，44:480-488.[19]WANG L，HU Q，PEI F，et al.Influence of different storage conditions on physical and sensory properties of freeze-dried Agaricus bisporus slices[J].LWT，2018，97:164-171.[20]赵圆圆,易建勇,毕金峰,等.干燥方式对复水香菇感官、质构及营养品质的影响[J].食品科学,2019,40:101-108.[21]XU L，FANG X，WU W，et al.Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes)[J].Food Chemistry，2019，285:406-413.[22]QIU Y，BI J，JIN X，et al.An understanding of the changes in water holding capacity of rehydrated shiitake mushroom (Lentinula edodes) from cell wall，cell membrane and protein[J].Food Chemistry，2021，351:129230.[23]THAMKAEW G，SJ HOLM I，GALINDO F G.A review of drying methods for improving the quality of dried herbs[J].Critical Reviews in Food Science and Nutrition，2021，61:1763-1786.

Memo

Memo:
-
Last Update: 2023-07-27