Salt reducing and saltiness perception enhancing strategy for shiitake (Lentinus edodes) bud using novel combined treatment of yeast extract and radio frequency

被引：18

作者：

Zhang, Lihui ^{[1
,2
]}

Zhang, Min ^{[1
,3
]}

Adhikari, Benu ^{[4
]}

Zhang, Lujun ^{[5
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Jiangnan Univ, Jiangsu Prov Int Joint Lab Fresh Food Smart Proc, Wuxi 214122, Jiangsu, Peoples R China

[3] Jiangnan Univ, China Gen Chamber Commerce Key Lab Fresh Food Pro, Wuxi 214122, Jiangsu, Peoples R China

[4] RMIT Univ, Sch Sci, Melbourne, Vic 3083, Australia

[5] Shandong Qihe Biotechnol Co Ltd, Zibo 255022, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 402卷

关键词：

Yeast extract; Radio frequency; Sodium; Antioxidant capacity; Water distribution; DRYING CHARACTERISTICS; FLAVOR ENHANCER; FRESH FOODS; QUALITY; NACL; COMPONENTS; IMPACT;

D O I：

10.1016/j.foodchem.2022.134149

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study investigated the potential of yeast extract and radio frequency (RF) treatment as a strategy of reducing salt and enhancing saltiness perception for Lentinus edodes bud. The results of E-nose demonstrated yeast extract and RF treatment improved the saltiness of Lentinus edodes bud. Meanwhile, yeast extract and RF treatment significantly decreased the addition of salt (P < 0.05), and led to the formation of special flavor substances, whereas amino acid nitrogen content decreased. On the other hand, sensory attribute, hardness, total flavonoid and phenolic content, antioxidant capacity of L. edodes buds significantly (P < 0.05) increased after the yeast extract combined with RF treatment. In addition, the modification of water distribution, the formation of dense structure, uniform microstructure and Na+ distribution were observed in treated sample, causing the enhance-ment of saltiness perception. Accordingly, the alteration of properties contributed to higher sensory properties of texture, taste, flavor, and overall acceptability.

引用

页数：9