CN110393212B - Fresh-keeping method of fresh-cut agaricus bisporus - Google Patents
Fresh-keeping method of fresh-cut agaricus bisporus Download PDFInfo
- Publication number
- CN110393212B CN110393212B CN201910454834.2A CN201910454834A CN110393212B CN 110393212 B CN110393212 B CN 110393212B CN 201910454834 A CN201910454834 A CN 201910454834A CN 110393212 B CN110393212 B CN 110393212B
- Authority
- CN
- China
- Prior art keywords
- agaricus bisporus
- fresh
- slices
- cut
- arginine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 157
- 238000000034 method Methods 0.000 title claims abstract description 54
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 43
- 241000222519 Agaricus bisporus Species 0.000 title claims abstract 18
- 239000004475 Arginine Substances 0.000 claims abstract description 72
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims abstract description 72
- 239000000243 solution Substances 0.000 claims abstract description 24
- 238000002791 soaking Methods 0.000 claims abstract description 16
- 239000003755 preservative agent Substances 0.000 claims abstract description 12
- 230000002335 preservative effect Effects 0.000 claims abstract description 12
- 239000004698 Polyethylene Substances 0.000 claims abstract description 11
- 239000003761 preservation solution Substances 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 5
- -1 polyethylene Polymers 0.000 claims abstract description 4
- 229920000573 polyethylene Polymers 0.000 claims abstract description 4
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 34
- 230000000694 effects Effects 0.000 abstract description 21
- 244000251953 Agaricus brunnescens Species 0.000 description 114
- 239000008055 phosphate buffer solution Substances 0.000 description 15
- 238000004321 preservation Methods 0.000 description 15
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 13
- 229940118019 malondialdehyde Drugs 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 230000008859 change Effects 0.000 description 10
- 230000008569 process Effects 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 230000004580 weight loss Effects 0.000 description 8
- 241000233866 Fungi Species 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 239000006228 supernatant Substances 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- 230000002829 reductive effect Effects 0.000 description 6
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000004888 barrier function Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- XOFYZVNMUHMLCC-ZPOLXVRWSA-N prednisone Chemical compound O=C1C=C[C@]2(C)[C@H]3C(=O)C[C@](C)([C@@](CC4)(O)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 XOFYZVNMUHMLCC-ZPOLXVRWSA-N 0.000 description 4
- 239000012192 staining solution Substances 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 244000003416 Asparagus officinalis Species 0.000 description 3
- 235000005340 Asparagus officinalis Nutrition 0.000 description 3
- 241000234435 Lilium Species 0.000 description 3
- 240000008254 Rosa chinensis Species 0.000 description 3
- 235000000664 Rosa chinensis Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 206010003694 Atrophy Diseases 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000012154 double-distilled water Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920000768 polyamine Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a fresh-keeping method of fresh-cut agaricus bisporus, which comprises the following steps: step one, pretreatment; preparing an arginine preservation solution, wherein 100 +/-5 fresh-cut agaricus bisporus can be soaked in every 1L of the preservation solution; step three, slicing the mushrooms, rapidly soaking the mushroom slices in a fresh-keeping solution for 1min, and then fishing out the mushroom slices and airing the mushroom slices on sterile gauze at normal temperature; and step four, storing the dried agaricus bisporus slices in a PE (polyethylene) preservative disc, sealing a layer of preservative film, and storing at the temperature of 2-4 ℃ and the relative humidity of 80-90%. The method utilizes arginine to store and keep the agaricus bisporus slices fresh, and the agaricus bisporus slices effectively maintain the original quality characteristics of agaricus bisporus, reduce the browning speed, effectively reduce the PPO enzyme activity, the MDA content and the soluble protein content, prolong the storage period of the fresh-cut agaricus bisporus, and widely popularize the fresh-cut agaricus bisporus.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a fresh-keeping method of fresh-cut agaricus bisporus.
Background
The agaricus bisporus has extremely high edible nutritive value, but the quality is extremely easy to reduce in the storage process, the research on the fresh-cut agaricus bisporus is very little, and the technology is yet to be developed in China.
The agaricus bisporus belongs to edible fungi source vegetables with high nutritive value, essentially belongs to large fungi, and is different from plant source vegetables such as tomatoes, asparagus, broccoli and the like and plant flowers such as lilies, Chinese roses and the like.
The agaricus bisporus contains rich protein, polysaccharide, vitamin, nucleotide, unsaturated fatty acid and the like, and has extremely high nutritional value; meanwhile, the health-care tea also contains mucopolysaccharide and other active substances, has the physiological effects of inhibiting tumor growth, improving the immunity of an organism, reducing plasma cholesterol, enhancing the load-resisting adaptability of the organism and the like, and has a certain medical health-care value. However, in the process of collecting, storing, transporting and processing the agaricus bisporus, as the water content is up to more than 90%, the agaricus bisporus has soft tissue, crisp and tender texture, high respiratory strength and strong metabolic activity, and the agaricus bisporus has more phenolic substances, phenomena such as enzymatic browning, water loss atrophy, stickiness and the like are easily caused, the sensory quality and the preservation period of the agaricus bisporus are seriously influenced, the shelf life of the fresh-cut agaricus bisporus under the normal temperature condition is only 1 to 3 days, the annual loss accounts for about 15 percent of the annual output, the fresh-eating market of the agaricus bisporus is limited, and particularly the preservation of the fresh-cut agaricus bisporus is more challenging. Therefore, the method for keeping the fresh cut agaricus bisporus is very urgent.
The preservation of the edible fungi mainly adopts physical preservation (such as low-temperature refrigeration technology, modified atmosphere preservation technology, radiation preservation technology and the like), chemical preservation (preservative preservation method) and barrier technology (mainly comprising physical barriers, physical and chemical barriers, microbial barriers and the like). The physical and fence technology preservation method has higher cost, and the chemical preservative such as sulfide has good effect when being applied to the preservation of edible fungi, but has the problem of food safety. The quality of the fresh-cut agaricus bisporus products is better than white, and the problems of color protection and fresh preservation are the common key technical problems which need to be solved in the storage, production and processing of the agaricus bisporus after picking.
Arginine is also called protein amino acid, is an amphiphilic amino acid, and has hydrophobicity and strong oxidation resistance. Arginine can be used as an important nitrogen storage nutrient in plants for reutilization, and is also a precursor of two important signal molecules, namely polyamine and nitric oxide, and is closely related to resistance of fruits and vegetables after picking. The fresh-keeping effect of arginine in the field of fresh cut flowers has certain research, but the reports on the fresh-keeping aspect of fruits and vegetables are less, and the application of arginine in edible fungi is not reported at all. Researches show that arginine has a certain effect in the fresh-keeping application of lily cut flower, green asparagus, Chinese rose cut flower and other plants. The agaricus bisporus is a high-quality edible fungus with high protein content, the amino acid composition is comprehensive, 17 amino acid types exist in sporocarp, and arginine is arranged in the sporocarp, so that the application of the arginine to the fresh-keeping field of the fresh-cut agaricus bisporus has great prospect.
Through searching, no patent publication related to the present patent application has been found.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a fresh-cut agaricus bisporus preservation method, the method utilizes arginine to store and preserve agaricus bisporus slices, the agaricus bisporus slices effectively maintain the original quality characteristics of agaricus bisporus in the storage process, the browning speed is reduced, the PPO enzyme activity and the accumulation of membrane lipid peroxidation product Malondialdehyde (MDA) are effectively reduced, the relative stability of the content of soluble protein is maintained, and the storage period of the fresh-cut agaricus bisporus is prolonged.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a fresh-keeping method of fresh-cut agaricus bisporus comprises the following steps:
step one, pretreatment, namely selecting and grading agaricus bisporus, wherein the agaricus bisporus which is free from mechanical damage, white in fruiting body, not opened and has the diameter of 3 +/-0.5 cm is selected;
preparing an arginine preservation solution, wherein 100 +/-5 fresh-cut agaricus bisporus can be soaked in every 1L of the preservation solution; wherein the arginine preservation solution is prepared by the following method:
adding 0.2 mM-1.0 mM of arginine into tap water, and fully dissolving;
step three, slicing the mushrooms, wherein only the part with the same middle size is reserved on each agaricus bisporus sporocarp during slicing, uniformly slicing the agaricus bisporus sporocarp into 4 slices, quickly soaking the mushroom slices in a fresh-keeping solution, keeping the mushroom slices for 1min, and then fishing out the mushroom slices and airing the mushroom slices on sterile gauze at normal temperature;
and step four, storing the dried agaricus bisporus slices in a PE (polyethylene) preservative disc, sealing a layer of preservative film, and storing at the temperature of 2-4 ℃ and the relative humidity of 80-90%.
And the drying time at normal temperature in the third step is 10 +/-1 min.
And in the fourth step, the PE fresh-keeping plate has the length of 15cm and the width of 7 cm.
Furthermore, the concentration of arginine in step two was 0.4 mM.
The invention has the advantages and positive effects that:
1. the agaricus bisporus belongs to edible fungus source vegetables with high nutritional value, essentially belongs to macrofungi, and is different from plant source vegetables such as tomatoes, asparagus, broccoli and the like and plant flowers such as lilies, Chinese roses and the like.
2. The method of the invention uses arginine to store and keep fresh the agaricus bisporus slices, and the agaricus bisporus slices effectively maintain the original quality characteristics of agaricus bisporus, reduce the browning speed, effectively improve the PPO enzyme activity and the MDA accumulation, maintain the relative stability of the soluble protein content, prolong the storage period of the fresh-cut agaricus bisporus, and widely popularize the fresh-cut agaricus bisporus. The method has no pollution, is safe and reliable, maintains the nutrient components of the agaricus bisporus to the maximum extent, and has simple operation and easy implementation.
3. The method adopts a novel edible mushroom color-protecting and fresh-keeping method, has the advantages of reducing the browning speed and degree of the fresh-cut agaricus bisporus, effectively maintaining the water and nutrient substances in the fresh-cut agaricus bisporus, prolonging the shelf life of the fresh-cut agaricus bisporus, and has important practical significance for improving the edible quality and economic benefit of the fresh-cut agaricus bisporus. And has important significance for expanding the application of arginine in the fresh keeping of fresh-cut fruits and vegetables. The application method of the arginine adopted by the method can also be applied to the field of preservation of fruits and vegetables.
4. The invention provides a method for keeping fresh of fresh-cut agaricus bisporus by using an arginine solution, wherein arginine has the effects of inhibiting browning of the agaricus bisporus, preventing membrane lipid from being oxidized, maintaining the maintenance of the nutritional quality of soluble protein and the like, the quality of the fresh-cut agaricus bisporus in the storage process is effectively improved, and the shelf life of the fresh-cut agaricus bisporus is prolonged.
5. The invention adopts arginine to carry out color protection and fresh keeping treatment on the fresh-cut agaricus bisporus, and has the advantages of safety, effectiveness, no toxicity, no public nuisance, no pollution and the like.
Drawings
FIG. 1 is a technical route diagram of the fresh-keeping treatment of fresh-cut Agaricus bisporus with arginine in the present invention;
FIG. 2 is a graph showing the change in appearance of Agaricus bisporus slices on different days after the treatment with an arginine solution according to the present invention;
FIG. 3 is a graph showing the change in lightness (L, FIG. 3A) and total color difference (. DELTA.E, FIG. 3B) measured on different days of storage after treating sliced Agaricus bisporus with the arginine solution according to the present invention;
FIG. 4 is a graph showing the change of weight loss ratio in different days after processing Agaricus bisporus slices with the arginine solution.
FIG. 5 is a diagram showing the change of PPO enzyme activity in different days after agaricus bisporus slices are treated with an arginine solution;
FIG. 6 is a graph showing the change in the soluble protein content of Agaricus bisporus slices treated with an arginine solution according to the present invention for different days of storage;
FIG. 7 is a graph showing the change of MDA content in the agaricus bisporus slices in different storage days after the agaricus bisporus slices are treated with the arginine solution according to the present invention.
Detailed Description
The following detailed description of the embodiments of the present invention is provided for the purpose of illustration and not limitation, and should not be construed as limiting the scope of the invention.
The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are, unless otherwise specified, conventional in the art.
A fresh-keeping method of fresh-cut agaricus bisporus comprises the following steps:
step one, pretreatment, namely selecting and grading agaricus bisporus, wherein the agaricus bisporus which is free from mechanical damage, white in fruiting body, not opened and has the diameter of 3 +/-0.5 cm is selected;
preparing an arginine preservation solution, wherein 100 +/-5 fresh-cut agaricus bisporus can be soaked in every 1L of the preservation solution; wherein the arginine preservation solution is prepared by the following method:
adding 0.2 mM-1.0 mM of arginine into tap water, and fully dissolving;
step three, slicing the mushrooms, wherein only the part with the same middle size is reserved on each agaricus bisporus sporocarp during slicing, uniformly slicing the agaricus bisporus sporocarp into 4 slices, quickly soaking the mushroom slices in a fresh-keeping solution, keeping the mushroom slices for 1min, and then fishing out the mushroom slices and airing the mushroom slices on sterile gauze at normal temperature;
and step four, storing the dried agaricus bisporus slices in a PE (polyethylene) preservative disc, sealing a layer of preservative film, and storing at the temperature of 2-4 ℃ and the relative humidity of 80-90%.
Preferably, the drying time at normal temperature in the third step is 10 +/-1 min.
Preferably, the PE fresh-keeping plate in the fourth step has the size of 15cm in length and 7cm in width.
Preferably, the concentration of arginine in step two is 0.4 mM.
Correlation detection of the invention:
method for preserving fresh-cut agaricus bisporus by using arginine
The method uses arginine to soak the fresh-cut agaricus bisporus, and the agaricus bisporus slices effectively maintain the original quality of the agaricus bisporus, reduce the browning speed and prolong the storage period of the fresh-cut agaricus bisporus in the storage process.
A fresh-keeping method of fresh-cut agaricus bisporus is shown in figure 1 and comprises the following specific steps:
selecting and grading agaricus bisporus, selecting agaricus bisporus which is free of mechanical damage, white in fruiting body, not opened and about 3cm in diameter, and selecting 25 agaricus bisporus which meet the standard in each group, wherein the number of the agaricus bisporus is 100;
step two, preparing a fresh-keeping solution: 0mM (control group), 0.2mM, 0.4mM, 1.0mM each of arginine solution, wherein 1L of the preservative solution can impregnate 100 pieces of fresh-cut agaricus bisporus;
step three, slicing the mushrooms, wherein only the middle part with the same size is reserved on each agaricus bisporus sporocarp during slicing, cutting two ends of each mushroom, uniformly cutting the middle part into 4 pieces, keeping the thickness uniform and the size uniform, quickly soaking the mushroom slices in a fresh-keeping solution for 1min, fishing out the mushroom slices, and airing the mushroom slices on sterile gauze at normal temperature for about 10 min;
step four, dishing and packaging the dried agaricus bisporus slices, sealing a layer of preservative film, and storing at the temperature of 2-4 ℃ under the condition that the relative humidity is 80% -90%;
and fifthly, selecting 6 agaricus bisporus slices soaked by arginine with different concentrations for chopping liquid nitrogen and freezing on days 0, 2, 4, 6 and 8 of agaricus bisporus slices storage, placing in an environment at the temperature of minus 80 ℃ for storage, and simultaneously carrying out sensory evaluation, brightness value (L), total color difference (delta E), Browning Index (BI) and weight loss rate measurement on the agaricus bisporus slices soaked by arginine with different concentrations, wherein each index is repeated three times.
As shown in table 1, fig. 2, fig. 3, and fig. 4, the results of the present invention show that the method for preserving agaricus bisporus slices by soaking with arginine can effectively improve the sensory quality of agaricus bisporus slices, reduce the browning degree of agaricus bisporus slices, and reduce the weight loss rate while maintaining a low level.
As shown in table 1 and fig. 2, on day 4 of storage, sensory scores of the control group, the 0.2mM, the 0.4mM and the 1.0mM arginine treatment groups were 67.9, 71.8, 75.1 and 70.3, respectively, which indicates that the sensory quality of the agaricus bisporus slices was effectively improved by the arginine treatment, and the original quality of the agaricus bisporus slices was well preserved, wherein the sensory quality of the agaricus bisporus slices treated with the 0.4mM arginine solution was the best. Sensory scores of the control, 0.2mM, 0.4mM, and 1.0mM arginine-treated groups were 56.3, 57, 64.6, and 52.2, respectively, on day 8 of storage, and it was found that the sensory quality of the agaricus bisporus slices treated with the 0.4mM arginine solution was still the best. Furthermore, the 0.4mM arginine-treated Agaricus bisporus had organoleptic qualities in 4 aspects of cut surface color, fold color, odor and color, which were all significantly better than those of the control group and the other treated groups, wherein the quality of the cut surface color was most significantly maintained.
The results are shown in figure 3, the values of L and Δ E of the arginine treated group are superior to the control group throughout storage, and the 0.4mM arginine treated value of L is always at the highest level and Δ E is always at the lowest level. This shows that the arginine treatment effectively reduces the browning degree and speed of the agaricus bisporus slices, and is beneficial to maintaining the color and quality.
As shown in fig. 4, compared with the control group, the weight loss rate of the agaricus bisporus slices treated by 0.2mM arginine is slightly higher than that of the control group 4 days before storage, but is reduced to be lower than that of the control group after 6 days after storage, the weight loss rates of the agaricus bisporus slices treated by 0.4mM arginine and 1.0mM arginine are lower than that of the control group, and the change is stable, wherein the weight loss rate of the agaricus bisporus slices treated by 0.4mM arginine is lowest. This shows that the weight loss ratio of the agaricus bisporus slices can be effectively reduced and maintained at a relatively stable level through the arginine treatment, the freshness of the fresh-cut agaricus bisporus is effectively maintained, and the effect of the 0.4mM arginine treatment is optimal.
TABLE 1 sensory evaluation results of different days of storage after treatment of Agaricus bisporus slices with arginine solution
Secondly, determining the PPO activity in the agaricus bisporus treated by the method
The method for measuring the activity of PPO in agaricus bisporus treated by the method uses a PPO kit built by Nanjing to carry out improvement and then adopts a spectrophotometer method to carry out measurement, and comprises the following specific steps:
taking about 1g of tissue sample, adding 6mL of 0.05M phosphate buffer solution with pH value of 7.0 (PVP with the total volume of the phosphate buffer solution in the phosphate buffer solution being 1% and 1mM DTT) for ice bath grinding and homogenizing, centrifuging at 4 ℃ at 10000rpm for 15min, transferring the supernatant into a clean and sterile 2mL centrifugal tube, and placing the centrifugal tube into an ice box for storage to be tested;
step two, simultaneously arranging a measuring tube and a control tube when each group of samples is measured, wherein 260 microliters of buffer solution, 65 microliters of matrix solution and 75 microliters of supernatant in the step one are added into the measuring tube, and 260 microliters of buffer solution, 65 microliters of matrix solution and 75 microliters of 0.05M pH7.0 phosphate buffer solution (PVP with the total volume of phosphate buffer solution in the phosphate buffer solution being 1 percent and 1mM DTT) are added into the control tube;
step three, accurately incubating at the constant temperature of 37 ℃ for 10min after sample adding is finished, taking out, immediately transferring to a boiling water bath with the temperature of more than 90 ℃ for 5min, taking out, cooling with running water, centrifuging at the temperature of 4 ℃ of 10000 r/min for 10min, taking supernatant, measuring the absorbance value (delta A ═ A) of each tube at the wavelength of 420nm Measurement of -A Control )。
The PPO activity formula is calculated from the fresh weight of the sample as follows:
as shown in FIG. 5, the results show that the PPO enzyme activity of the arginine-treated group is significantly reduced and is more stable in the whole storage process compared with the control group by the method of preserving the agaricus bisporus slices by soaking with arginine, wherein the peak values of PPO enzyme activities of a control group, 0.2mM and 1.0mM are 491.4U/g fresh weight, 276.4U/g fresh weight and 404.4U/g fresh weight respectively when the PPO enzyme is stored on the 2 nd day, while the PPO enzyme activity of the agaricus bisporus slices soaked by 0.4mM of arginine is only 154.6U/g of fresh weight, and PPO enzyme activity of an arginine treatment group is maintained at the lowest level in the later period of storage, which shows that PPO enzyme activity of agaricus bisporus slices subjected to arginine soaking treatment is effectively inhibited, so that browning degree of agaricus bisporus slices is reduced, original quality of agaricus bisporus is effectively preserved, freshness is improved, and the effect of 0.4mM arginine treatment is optimal.
Thirdly, the content of soluble protein in the agaricus bisporus treated by the method is measured
The method for measuring the content of soluble protein in the agaricus bisporus treated by the method comprises the following specific steps:
taking about 1g of tissue sample, adding 6mL of 0.05M phosphate buffer solution with pH value of 7.0 (PVP with the total volume of the phosphate buffer solution in the phosphate buffer solution being 1% and 1mM DTT) for ice bath grinding and homogenizing, centrifuging at 4 ℃ at 10000rpm for 15min, transferring the supernatant into a clean and sterile 2mL centrifugal tube, and placing the centrifugal tube into an ice box for storage to be tested;
step two, completely dissolving the protein standard substance, taking 10 mu L, diluting to 250 mu L with 0.05M phosphate buffer solution with pH7.0 (PVP with the total volume of 1% of phosphate buffer solution in the phosphate buffer solution and 1mM DTT) to ensure that the final concentration is 0.2 mg/ml;
step three, reversing the 5 XG 250 staining solution (Beijing Solebao) before use for 3-5 times, uniformly mixing, taking 1mL of the 5 XG 250 staining solution, adding 4mL of double distilled water, and uniformly mixing to obtain the 1 XG 250 staining solution;
step four, adding the standard substance into a 96-well plate according to 0, 2, 4, 6, 8, 12, 16 and 20 microliter respectively, adding 0.05M phosphate buffer solution (PVP with 1 percent of the total volume of phosphate buffer solution in the phosphate buffer solution and 1mM DTT) with pH7.0 to complement to 20 microliter, and measuring the absorbance of A595 by using a microplate reader to obtain a standard curve;
adding 20 microliters of sample into sample wells of a 96-well plate, adding 200 microliters of diluted 1 XG 250 staining solution into each well, standing at room temperature for 3-5 minutes, and measuring the absorbance of A595 by using an enzyme-labeling instrument;
and step six, calculating the protein concentration in the sample according to the standard curve.
As shown in fig. 6, it was found that, in the method for preserving agaricus bisporus slices by soaking in arginine according to the present invention, compared with the control group, the soluble protein content in the agaricus bisporus slices subjected to soaking in 0.2mM and 1.0mM arginine is slightly higher than that in the control group in the early stage of storage but is maintained at a stable level in the whole storage process, and the soluble protein content in the agaricus bisporus slices subjected to soaking in 0.4mM arginine changes in a minimum range and is the most stable in the whole storage process. Therefore, the arginine used for quality preservation of the fresh-cut agaricus bisporus can effectively keep the content of soluble protein in the slices, preserve the original nutrient components in the agaricus bisporus slices, improve the quality in the storage process and achieve the optimal effect after the treatment of 0.4mM arginine.
Fourthly, measuring the content of MDA in the agaricus bisporus treated by the method
The method for measuring the content of MDA in agaricus bisporus adopts a thiobarbituric acid method and comprises the following specific steps:
step one, weighing about 1g of fruiting body sample, adding 5.0mL of trichloroacetic acid (TCA) with the concentration of 10%, grinding in an ice bath, centrifuging at 10000rpm and 4 ℃ for 15min, and using the supernatant for MDA determination.
And step two, adding 1.0mL of extracting solution into 3.0mL of 10% trichloroacetic acid solution (TCA) (the TCA solution contains 0.5% thiobarbituric acid of the total volume of the TCA solution and 0.05M NaOH), mixing, boiling in a boiling water bath for 20min, taking out, cooling, centrifuging again, taking supernatant, and respectively measuring the absorbance values of the supernatant at the wavelength of 532nm and 600 nm. Three times, the calculation formula is as follows:
MDA content (nmol g) -1 Fw)＝[(OD 532 -OD 600 )×V×V 1 ]/(0.0155×V 2 ×W)
V represents the total volume (mL) of the sample extract;
V 1 -reaction system (mL);
V 2 -volume (mL) of sample extract taken at the time of determination;
w-sample fresh weight (g).
As shown in fig. 7, it was found that, in the method for preserving sliced agaricus bisporus by soaking in arginine according to the present invention, compared to the control group, the content of MDA in sliced agaricus bisporus subjected to soaking in arginine was slightly increased in the first 2 days during storage, but was maintained at a stable level in the later period of storage, and the content of MDA in the agaricus bisporus subjected to soaking in arginine at 0.2mM and 0.4mM was significantly lower than that in the control group at day 4, which indicates that the soaking in arginine was able to effectively reduce the content of MDA in sliced agaricus bisporus, and that the content of MDA in the sliced agaricus bisporus subjected to soaking in arginine at 0.4mM was the lowest, the change was the lowest, and the treatment effect was the best in the whole storage process.
Comparative example
The agaricus bisporus is stored by adopting a conventional storage and preservation technology.
The regular sampling inspection is carried out during the storage period, and the items of the sampling inspection mainly comprise sensory indexes such as color difference, weight loss rate and form, and physicochemical indexes such as PPO activity change and MDA content change.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments and the accompanying drawings.
Claims (3)
1. A fresh-keeping method of fresh-cut agaricus bisporus is characterized in that: the method comprises the following steps:
step one, pretreatment, namely selecting and grading agaricus bisporus, wherein the agaricus bisporus which is free from mechanical damage, white in fruiting body, not opened and has the diameter of 3 +/-0.5 cm is selected;
preparing an arginine preservation solution, wherein 100 +/-5 fresh-cut agaricus bisporus can be soaked in every 1L of the preservation solution; wherein the arginine preservation solution is prepared by the following method:
adding 0.4mM arginine into tap water, and dissolving completely;
step three, slicing the mushrooms, wherein only the part with the same middle size is reserved on each agaricus bisporus sporocarp during slicing, uniformly slicing the agaricus bisporus sporocarp into 4 slices, quickly soaking the mushroom slices in a fresh-keeping solution, keeping the mushroom slices for 1min, and then fishing out the mushroom slices and airing the mushroom slices on sterile gauze at normal temperature;
and step four, storing the dried agaricus bisporus slices in a PE (polyethylene) preservative disc, sealing a layer of preservative film, and storing at the temperature of 2-4 ℃ and the relative humidity of 80-90%.
2. The method for keeping fresh of fresh-cut agaricus bisporus according to claim 1, wherein: and the normal-temperature air drying time in the third step is 10 +/-1 min.
3. The method for preserving fresh-cut agaricus bisporus according to claim 1, wherein: in the fourth step, the PE fresh-keeping plate is 15cm long and 7cm wide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910454834.2A CN110393212B (en) | 2019-05-29 | 2019-05-29 | Fresh-keeping method of fresh-cut agaricus bisporus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910454834.2A CN110393212B (en) | 2019-05-29 | 2019-05-29 | Fresh-keeping method of fresh-cut agaricus bisporus |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110393212A CN110393212A (en) | 2019-11-01 |
| CN110393212B true CN110393212B (en) | 2022-09-13 |
Family
ID=68322992
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910454834.2A Active CN110393212B (en) | 2019-05-29 | 2019-05-29 | Fresh-keeping method of fresh-cut agaricus bisporus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110393212B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113597971B (en) * | 2021-08-19 | 2023-01-13 | 重庆市中药研究院 | Application of arginine in regulation and control of cordyceps sinensis browning and culture treatment method |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064050C (en) * | 1998-10-29 | 2001-04-04 | 吉林大学 | Biologic antibiotic peptide, and method for preparing same |
| CN1853490A (en) * | 2005-04-20 | 2006-11-01 | 山东理工大学 | Bisporic mushroom preservation |
| CN101352188A (en) * | 2008-08-28 | 2009-01-28 | 浙江大学 | Color-protecting and antistaling agent of Agaricus bisporus |
| CN101530126A (en) * | 2009-04-14 | 2009-09-16 | 天津科技大学 | Compound preservative solution for double-spore mushrooms (Agaricus Bisporus) and fresh-keeping and processing method |
| CN102177961B (en) * | 2011-04-25 | 2012-08-01 | 河南省农科院农副产品加工研究所 | Compound antistaling agent for white mushroom and application thereof |
| CN103109924B (en) * | 2013-03-12 | 2014-01-29 | 山东理工大学 | Functional fruit and vegetable preservative containing arginine |
| CN103461475A (en) * | 2013-09-18 | 2013-12-25 | 南京通泽农业科技有限公司 | Biological source strawberry preservative |
| CN104106625A (en) * | 2014-05-29 | 2014-10-22 | 安徽东至广信农化有限公司 | Arginine-containing functional fruit and vegetable preservative |
| CN105767145A (en) * | 2014-12-17 | 2016-07-20 | 王叶苗 | Non-film compound fresh-keeping agent for agaricus bisporus |
| CN104996551A (en) * | 2015-06-30 | 2015-10-28 | 浙江工商大学 | Novel composite fresh keeping agent for keeping vegetables green |
| CN106212658A (en) * | 2016-07-25 | 2016-12-14 | 山东理工大学 | A kind of Bisporic mushroom preservation being worth that can have additional nutrients |
| CN106720248B (en) * | 2016-11-17 | 2020-07-17 | 天津盛天利材料科技有限公司 | Excitation type molecular preservative |
| CN109480164A (en) * | 2018-12-17 | 2019-03-19 | 宁波市农业科学研究院 | Hot pickled mustard tuber composite preservative and its preparation method and application method |
-
2019
- 2019-05-29 CN CN201910454834.2A patent/CN110393212B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN110393212A (en) | 2019-11-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Xiao et al. | Extension of the shelf-life of fresh oyster mushrooms (Pleurotus ostreatus) by modified atmosphere packaging with chemical treatments | |
| CN107889879B (en) | Green accurate preservative and fresh-keeping method for grapes and application thereof | |
| Conesa et al. | High oxygen combined with high carbon dioxide improvesmicrobial and sensory quality of fresh-cut peppers | |
| CN108094519B (en) | Grape antagonistic yeast composite biological preservative and preparation method and application thereof | |
| CN103053675A (en) | Storage and fresh-keeping comprehensive treatment method for Huangguan pears | |
| CN110934183A (en) | Fresh-cut fruit and vegetable preservative and preparation method and application thereof | |
| CN109717346A (en) | A kind of method of the fresh-keeping cordyceps sinensis of irradiation method | |
| CN102640787B (en) | Negative pressure preservation method of waxberries | |
| Dorostkar et al. | Influence of active modified atmosphere packaging pre-treatment on shelf life and quality attributes of cold stored apricot fruit | |
| CN110393212B (en) | Fresh-keeping method of fresh-cut agaricus bisporus | |
| Tian et al. | Loquat (Eriobotrya japonica L.) | |
| CN104522158B (en) | A kind of preservation method of Pleurotus nebrodensis | |
| CN1255289A (en) | Air-conditioning antistaling method for fresh mushroom with isolative bags | |
| CN109511730B (en) | Preservation method for leaf vegetables cultivated in high-temperature season | |
| CN109744457B (en) | Liquid nitrogen spraying type quick-freezing method for fresh cordyceps sinensis | |
| CN102077859A (en) | Method for prolonging shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases | |
| CN109984189B (en) | Fresh-cut fruit and vegetable fresh-keeping agent compounded with bacteriostats produced by bacillus licheniformis, bacillus atrophaeus and bacillus amyloliquefaciens | |
| CN109717356B (en) | Fresh cordyceps sinensis quick-freezing preservation method combining liquid nitrogen with liquid carbon dioxide | |
| CN111449130A (en) | Green preservative for fresh-cut Nanguo pear | |
| CN106721881A (en) | A kind of non-freezing joint air regulating fresh-keeping method of three fourths filling steamed stuffed bun | |
| CN114794221B (en) | Fresh-cut cabbage preservation method and application thereof | |
| CN107410470A (en) | Apple fresh-keeping agent and its preservation method | |
| CN110692708B (en) | Preservative and fresh-keeping method of nectarines, preservative and fresh-keeping reagent and application of preservative and fresh-keeping reagent in nectarines | |
| Öz et al. | Effects of edible coating of minimally processed pomegranate fruit. | |
| CN111685171A (en) | Application of luteolin in delaying quality deterioration of picked fruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |