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Color, texture and enzyme activities of Hypsizygus marmoreus as affected by heating combined with color protection and hardening

Authors :
Su-min Zhang
Jin-hao Bai
Ming-chang Chang
Jun-long Meng
Jing-yu Liu
Cui-ping Feng
Source :
International Journal of Food Properties, Vol 22, Iss 1, Pp 9-18 (2019)
Publication Year :
2019
Publisher :
Taylor & Francis Group, 2019.

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.

Details

Language :
English
ISSN :
10942912 and 15322386
Volume :
22
Issue :
1
Database :
Directory of Open Access Journals
Journal :
International Journal of Food Properties
Publication Type :
Academic Journal
Accession number :
edsdoj.66ca5a1f6ca74fdb84a3c3a189444ce8
Document Type :
article
Full Text :
https://doi.org/10.1080/10942912.2019.1566242