Effect of High Hydrostatic Pressure Treatment on the Quality of Pleurotus eryngii
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Abstract:
In this study, the effect of varying high-hydrostatic-pressure processing (HPP) conditions (pressure: 100, 150, 200, 250, and 300 MPa; holding time: 3, 6, 9, 12, 15, and 18 min) on the quality characteristics of fresh Pleurotus eryngii, such as polyphenol oxidase (PPO), weight loss, color, hardness, and sensory quality were studied. The results showed that with increasing pressure and holding time, the PPO enzyme activity and elasticity of the HPP-processed samples increased after an initial decline, the brightness (L*) value and hardness decreased gradually, while the yellowness (b*) value and rate of weight loss increased. During storage (0~12 days) at 4 ℃, PPO enzyme activity was lower, rate of weight loss was greater, and extent of changes in color and hardness were smaller in case of HHP-treated samples than those of untreated samples. The results thus indicated that the optimal pressure and holding time for HHP processing were 200 MPa and 9 min, respectively.
