State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Food Chem. 2023 Feb 15;402:134149. doi: 10.1016/j.foodchem.2022.134149. Epub 2022 Sep 22.
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 enhancement of saltiness perception. Accordingly, the alteration of properties contributed to higher sensory properties of texture, taste, flavor, and overall acceptability.
本研究探讨了酵母抽提物和射频（RF）处理作为一种降低盐含量和增强香菇芽咸味感知的策略的潜力。电子鼻的结果表明，酵母抽提物和 RF 处理提高了香菇芽的咸味。同时，酵母抽提物和 RF 处理显著降低了盐的添加量（P<0.05），并形成了特殊的风味物质，而氨基酸态氮含量下降。另一方面，经酵母抽提物与 RF 联合处理后，香菇芽的感官属性、硬度、总黄酮和酚类含量、抗氧化能力均显著增加（P<0.05）。此外，在处理后的样品中观察到水分分布的改变、致密结构的形成、均匀的微观结构和 Na 分布，导致咸味感知增强。因此，这些性质的改变有助于提高口感、风味和整体可接受性的感官特性。
