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《Journal of Anhui Agricultural Sciences》 2009-05
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Research on Kinetics of Quality and Shelf Life of Shiitake under Different Temperatures

CHEN Jie et al (Shanghai Agricultural Technology Service Center,Shanghai 200335)  
[Objective] The aim was to study the kinetics of quality of shiitake under different temperatures and establish the mathematical model of quality indexed and shelf life of shiitake.[Method] With shiitake as the material,the change of free amino acids content,pH and browning intensity under stored temperatures of 273,283 and 293 K were studied.And from which the freshness indexes of shiitake was selected to establish the mathematical model of quality indexes and shelf life.[Result] During storage,the free amino acids content and browning intensity showed an increasing trend and pH showed a decreasing trend.The change of free amino acids content could well reflect the quality change of shiitake,so it could be used as the freshness index of shiitake.Under temperature of 293,283,273 K,the shelf-life of shiitake were 5.5,9.7,15.88 d resp.At the temperature section in 283-293 K,the prediction formula for shelf-life of shiitake at any temperature(T) was QS(T)=5.5×1.76(293-T)/10.And at the temperature section in 273-283 K,the prediction formula for shelf-life of shiitake at any temperature(T) was QS(T)=9.7×1.76(283-T)/10.[Conclusion] The established mathematical model could accurately predict the shelf-life of shiitake.
【Fund】: 上海市科技兴农重点攻关项目[沪农科攻字(2006)第8-1];; 上海市教委重点学科资助项目(T1102)
【CateGory Index】: S646.12
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【Citations】
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【Co-citations】
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1 CHU Jun et al(College of Food Science and Technology,Southern Yangtze University,Wuxi,Jiangsu 214122);Study on the Extraction Technology of Pectin from Pomelo Peel by Using Alcohol Precipitation Method[J];Journal of Anhui Agricultural Sciences;2008-18
2 LUO Yan-chun et al(Institute of Tropical Crop Genetic Resource,Chinese Academy of Tropical Agricultural Sciences,Danzhou,Hainan 571737);Prospect of the Breeding of Okra[J];Journal of Anhui Agricultural Sciences;2008-20
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4 XIAO Hong et al (College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306);Research on the Kinetic Model of Chilled Pork Quality[J];Journal of Anhui Agricultural Sciences;2009-01
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