Power Ultrasound Coupled with Modified Atmosphere Packaging: Synergistic Effects on the Shelf-Life of White Button Mushroom (Agaricus bisporus)

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2023-12-20 DOI:10.1155/2023/5844322

Kiana Vazirianjafari, Mahmoud Omid, Mahmoud Soltani Firouz

引用次数: 0

Abstract

This study investigated the application of ultrasound (US) and modified atmosphere packaging (MAP), alone and in combination, on the mechanical and physicochemical properties and appearance of button mushrooms to increase their shelf-life. The mushrooms were treated with US (40 kHz, 100 W) for 5, 10, and 15 min; packaged in modified atmosphere of 10% O2, 5% CO2, and 85% N2; and stored at ambient temperature of 4°C and 30±5% relative humidity for 12 days. The synergistic effect of 10 min US in combination with MAP had the best protective role on the quality characteristics of mushrooms such as total soluble solids, pH, lightness, total color changes, browning index, and weight loss. Also, the treatment recorded fairly appropriate effect on preserving the firmness of mushrooms. The result proved that US is effective to enhance storage quality and is a promising tool to improve storage quality and the preservative effect of MAP for mushrooms.

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功率超声波与气调包装：超声波与气调包装：对白玉菇保质期的协同效应

本研究调查了超声波（US）和改良气氛包装（MAP）单独或联合应用对金针菇机械、理化特性和外观的影响，以延长其货架期。用 US（40 kHz，100 W）对金针菇进行 5、10 和 15 分钟的处理；在 10% O2、5% CO2 和 85% N2 的改良气氛中进行包装；并在环境温度为 4°C 和相对湿度为 30±5% 的条件下储存 12 天。10 分钟 US 与 MAP 的协同作用对蘑菇的质量特性（如总可溶性固形物、pH 值、光亮度、总颜色变化、褐变指数和重量损失）具有最好的保护作用。此外，该处理对保持蘑菇的坚硬度也有相当好的效果。结果证明，US 能有效提高蘑菇的贮藏质量，是改善蘑菇贮藏质量和 MAP 防腐效果的有效工具。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.