The effect of different drying methods on the slice quality of Volvariella volvacea
LIU Hanlong1, WAN Jinqing1,2,3*, YANG Fan1, ZHANG Yi1, GAO Xinyue1, TONG Nian4
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) 2(Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation, Shanghai 201306, China) 3(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai), Ministry of Agriculture, Shanghai 201306, China) 4(Anhui Yikang Gaoxin Agricultural Technology Company Limited, Liuan 237200, China)
Abstract: The aim of this study was to explore the effects of four different drying methods on the quality of Volvariella volvacea, and decrease the loss of nutrients (hot air drying and vacuum drying) and drying costs (vacuum freeze-drying). In this study, Volvariella volvacea was used as the raw materials for the treatment of hot air drying, vacuum drying, vacuum freeze-drying, and ice temperature vacuum drying. And the following indicators including physical properties (rehydration, hardness, brightness), microstructure, nutrients, free amino acids, 5'-nucleotides and volatile components of each group of Volvariella volvacea slices were detected. The results showed that the total phenol content and soluble sugar content of Volvariella volvacea slices with the treatment of ice temperature vacuum drying were 59.15 mg/100g and 92.48 mg/g, which were the same as fresh Volvariella volvacea (P>0.05). The microstructure structure of Volvariella volvacea slices obtained by vacuum drying at ice temperature was the closest to fresh Volvariella volvacea. However, with the other treatments, there was a larger hole-like structure and a significant shrinkage or poor spatial three-dimensionality or a severe shrinkage with no porous structure in the treatment of vacuum freeze-drying, vacuum hot-air drying or vacuum drying was observed respectively. Moreover, for the ice-temperature vacuum drying, the highest proportions of umami amino acids and sweet amino acids were obtained which were 33.55% and 41.05% respectively. And the content of 5'-nucleotide acid was 3.69 mg/g, which was significantly higher than the other groups (P＜0.05). Furthermore, the loss of volatile components such as aldehydes and mushroom alcohol in the ice-temperature vacuum drying group was relatively low. At the same time, fruity volatile components such as 2-sec-butylcyclohexanone, 2-heptanone, and others were produced which provided a new flavor to straw mushrooms. This research provides a theoretical basis for the application of ice-temperature vacuum drying on Volvariella volvacea.
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