不同处理条件下红牛肝菌保鲜品质的对比分析

Comparative Analysis of Preservative Quality of Boletus under Different Treatment Conditions

摘要:

本文研究了不同处理条件（采集后原态、整理态及保鲜剂）对红牛肝菌贮藏期间保鲜效果的影响，以红牛肝菌为研究对象，对其贮藏过程（1 d、4 d、7 d、10 d、13 d、16 d和19 d）中理化指标（失重率、呼吸强度、硬度和相对电导率等）进行对比分析，实验分为五组，第1组为对照组，第2组去泥脚、不清洗，第3组去泥脚、清洗，第4组用保鲜剂保鲜，第5组用保鲜剂保鲜并用吸水纸。结果表明，红牛肝菌贮藏过程中整理态保鲜效果优于原态；配方为1%黑虎掌菌提取液+0.75%竹荪提取液+0.5%壳聚糖的保鲜剂有利于红牛肝菌的保鲜，贮藏19 d后仍可食用，但贮藏过程中是否用吸水纸对红牛肝菌保鲜效果的影响不明显。因此，红牛肝菌保鲜可采用去泥脚、清洗后用可食性保鲜剂保鲜，保鲜期可延长7 d以上。

Abstract:

The effects of different treatment conditions (original state, finishing state and preservatives) on the quality maintenance of bolete (weight loss rate, respiration intensity, hardness and relative electrical conductivity) during storage (1 d, 4 d, 7 d, 10 d, 13 d, 16 d and 19 d) were investigated in this study. The experiment samples were divided into five groups, the control group, the mud feet disposal without washing, the mud feet disposal and washing, the preservatives, the preservatives and absorbent paper. The results showed that the fresh-keeping effect of finishing state was superior to that of the original state during storage. The preservatives with 1% sarcodon aspratus extract, 0.5% chitosan and 0.75% bamboo fungus extract could prolong the preservation period of boletus, and could still be eaten after storage 19 d. However, the effect of absorbent paper on the preservation effect was not obvious. Therefore, boletus could be kept fresh by removing the mud foot and cleaning, and could be kept fresh with edible preservative, which could be extended for more than 7d.