香菇属
蘑菇
保质期
食品科学
生物
改性大气
化学
作者
Asem Mahmoud Abdelshafy,Zisheng Luo,Tarun Belwal,Zhaojun Ban,Li Li
标识
DOI:10.1080/87559129.2021.1967381
摘要
Shiitake mushroom (Lentinus edodes) is one of the most precious edible mushrooms. It has a variety of nutritional and bioactive compounds consumed as both food and medicine. Several preservation approaches were applied to avoid the short shelf-life of fresh shiitake mushroom. The present review aimed to comprehensively discuss the latest development in different preservation methods including drying, modified atmosphere packaging (MAP), coating, irradiation and fumigation techniques, and the effect on physicochemical and microbiological properties of shiitake mushroom during storage period. Various influences have been observed in physicochemical properties of shiitake mushroom such as sensory properties, weight loss, respiration rate, nutritional compounds (vitamins, sugars and proteins) and non-nutritional compounds (polysaccharides, phenols and volatile components). Additionally, the microbiological counts, the aerobic mezophilic bacterial count, yeasts and molds count, were reduced. Quality attributes were better maintained by synergistically treatment of two or more preservation approaches. The development of potentially novel preservation approaches should be considered in future trends.
科研通智能强力驱动
Strongly Powered by AbleSci AI