1. Color, texture and enzyme activities of Hypsizygus marmoreus as affected by heating combined with color protection and hardening.
- Author
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Zhang, Su-min, Bai, Jin-hao, Chang, Ming-chang, Meng, Jun-long, Liu, Jing-yu, and Feng, Cui-ping
- Subjects
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POLYPHENOL oxidase , *ENZYMATIC browning , *COLORS , *FOOD texture , *ENZYMES , *TREATMENT effectiveness - Abstract
Different pretreatments can affect the quality of Hypsizygus marmoreus (HM). In this study, the effects of thermal treatment or combined with color protection and hardening on color, texture, microstructure, polyphenol oxidase (PPO) and Peroxidase (POD) C-1: Explain the first time? activities, and the volatile components of HM were investigated. The results showed compared with the control group, both heating group (H group) and color protection, hardening and heating (CHH group) significantly enhanced the color difference, and reduced all texture parameters as well as PPO and POD activities. Additionally, in two treatment groups, the structure of HM became loose, the amounts of alcohols, ketones, and aldehydes were changed significantly. Compared with the H group, the color difference and PPO activities in CHH group were significantly decreased, while all texture parameters were increased significantly, the fibers of HM showed regular arrangement. In conclusion, the combination of CHH performed better effects on hardness, chewiness, microstructure, and enzymes activities related to enzymatic browning. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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