不同炒制条件对预制菜肴中双孢蘑菇风味的影响

doi:10.3864/j.issn.0578-1752.2022.03.012

Abstract

Abstract:

【Objective】 As a technology with the essence of unsteady heat transfer ability, the stir-fry process could improve the flavor of food significantly. Basically, the effects of different cooking time and temperature on the flavor characterization of Agaricus bisporus in novel ready-to-eat dishes (RTE dishes) were investigated in the present study, aiming to provide data basis for the development and production of edible mushroom RTE dishes. 【Method】 The volatile flavors of A. bisporus under different conditions were evaluated by electronic nose firstly, followed by gas chromatography-ion mobility spectrometry (GC-IMS) and free fatty acid content determination. Then, the non-volatile flavor analyzation through electronic tongue, soluble sugar (alcohol), free amino acids, flavor nucleotides and organic acids detection, as well as the evaluation of equivalent freshness concentration (EUC) were carried out. At last, the sensory quality analysis was utilized to estimate the differences in shape, color, flavor, organization and taste of A. bisporus in novel RTE dishes under different conditions, from which the quality of different products was evaluated based on consumers’ subjective perception.【Result】 The whole stir-fry process could be divided into three stages, mainly including 2 min, 4-8 min and 10 min based on the cooking time or 160-170℃, 180-190℃ and 200℃ based on the cooking temperature. The contents of 1-octene-3-ol and 3-octanol were considered the characteristic odor components of A. bisporus, which increased with the extension of cooking time. On the other side, the contents of 1-octene-3-ol and 3-octanol reached the maximum value at 180℃ with the increasing of cooking temperature. From the perspective of umami, the time of 4 min was the optimal time for the formation of non-volatile flavor of A. bisporus in RTE dishes. As for the cooking temperature, umami and sweet taste reached the highest peak at 180℃ with the increase of the cooking temperature. Moreover, the contents of soluble sugar (alcohol) and organic acids in the RTE dishes were decreased and increased, respectively, along with the cooking time extension. However, with the increasing of cooking temperature, the contents of soluble sugar (alcohol) increased first and then decreased, while the contents of organic acids displayed an increasing trend. In addition, it was found that different cooking conditions exhibited little effects on nucleotide, but longer cooking time or higher cooking temperature would reduce the contents of free amino acids in the RTE dishes. Finally, in accordance with the analysis of EUC and sensory evaluation, the umami and sensory evaluation of A. bisporus under the cooking time of 4 min and cooking temperature of 180℃ presented the highest score, indicating that the products prepared under this stir-fry conditions were mostly accepted by consumers. 【Conclusion】 In order to maintain the maximum freshness and sweetness, as well as the most suitable flavor of A. bisporus in the RTE dishes, the final stir-fry process conditions was intended to be stir-frying at 180℃ for 4 min.

Key words: ready-to-eat dishes (RTE dishes), frying processing, Agaricus bisporus, volatile flavor, non-volatile flavor

MA GaoXing,TAO TianYi,PEI Fei,FANG DongLu,ZHAO LiYan,HU QiuHui. Effects of Different Stir-Fry Conditions on the Flavor of Agaricus bisporus in Ready-to-Eat Dishes[J].Scientia Agricultura Sinica, 2022, 55(3): 575-588.

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Figures/Tables 11

Table 1

Fig. 1

Fig. 2

Table 2

Fatty acid content of A. bisporus in RTE dishes with different cooking times and temperatures"

游离脂肪酸 Free fatty acids (Relative contents, %)	炒制时间Cooking time (min)					炒制温度Cooking temperature (℃)
游离脂肪酸 Free fatty acids (Relative contents, %)	2	4	6	8	10	160	170	180	190	200
丁酸 Butyric acid	14.28±0.25c	16.07±0.23d	27.82±0.46b	26.07±0.32e	34.47±0.35a	38.32±0.03a	31.61±0.02b	15.17±0.04d	20.61±0.02c	20.99±0.04c
棕榈酸 Palmitic acid	17.42±0.16a	16.43±0.21b	14.50±0.14c	14.70±0.31c	13.77±0.47c	23.73±0.02a	14.21±0.05c	17.35±0.02b	14.51±0.05c	16.02±0.08c
硬脂酸 Stearic acid	3.39±0.01a	2.17±0.04c	3.19±0.08b	2.88±0.02d	2.62±0.07b	0.21±0.01c	2.02±0.01b	3.21±0.02a	2.61±0.02b	2.94±0.02b
油酸 Oleic acid	16.08±0.07a	15.72±0.02b	12.40±0.08d	14.18±0.03c	10.70±0.13e	14.95±0.01b	12.56±0.01c	16.62±0.03a	11.78±0.06c	14.58±0.03b
亚油酸 Linoleic acid	42.83±0.16b	45.56±0.05a	36.60±0.24c	36.61±0.02c	33.22±0.37d	15.23±0.01e	34.75±0.05d	40.97±0.01a	35.69±0.09c	38.94±0.09b
花生酸 Arachidic acid	0.51±0.02c	0.18±0.01d	0.66±0.02b	0.66±0.01b	1.10±0.03a	1.14±0.01b	0.20±0.01c	1.03±0.02b	1.31±0.01a	1.28±0.01a
γ-亚油酸 γ- linoleic acid	0.36±0.01b	0.18±0.01c	0.65±0.02a	0.20±0.01c	0.19±0.01c	1.32±0.01a	0.12±0.02d	0.20±0.01c	0.20±0.01c	0.31±0.02b
顺-11-二十烯酸 cis-11-Eicosenoic acid	0.22±0.01b	0.06±0.01d	0.36±0.01a	0.20±0.01b	0.16±0.01c	1.67±0.01a	0.37±0.01b	0.11±0.01d	0.17±0.01c	0.18±0.02c
α-亚油酸 α- linoleic acid	4.57±0.02a	3.50±0.01d	3.62±0.01c	4.17±0.01b	3.33±0.01e	1.53±0.0c	3.63±0.01b	4.92±0.01a	3.69±0.01b	4.32±0.03a
二十二烷酸 Behenic Acid	0.29±0.01b	0.08±0.01c	0.12±0.01c	0.27±0.01b	0.39±0.01a	1.85±0.02a	0.48±0.02b	0.38±0.01bc	0.27±0.01c	0.38±0.01b
ΣSFA	35.91±0.04d	34.95±0.03d	46.32±0.03b	44.31±0.01c	51.96±0.01a	65.27±0.03a	48.55±0.03b	37.16±0.02d	48.44±0.02b	41.63±0.04c
ΣMUFA	16.31±0.03a	15.75±0.01b	12.78±0.01d	14.39±0.01c	11.39±0.01e	16.61±0.02a	12.93±0.02c	16.73±0.01a	11.96±0.01c	14.77±0.01b
ΣPUFA	47.77±0.04b	49.25±0.02a	40.89±0.02c	40.99±0.01c	36.99±0.01d	18.09±0.01e	38.52±0.03d	46.09±0.01a	39.59±0.01c	43.59±0.04b
总脂肪酸含量 Total free fatty acids contents (mg/100 g)	28.76±1.28d	92.69±2.44c	88.23±2.13c	103.1±1.49b	127.42±2.04a	28.02±1.50d	64.30±1.71c	97.49±1.33a	69.31±1.89b	69.90±1.68b

Table 2

Table 3

Fig. 3

Table 4

Table 5

Fig. 4

Table 6

Effects of different cooking times and temperatures on the free amino acids contents of A. bisporus in RTE dishes"

游离氨基酸 Free amino acids (mg∙g^-1 DW)	炒制时间Cooking time (min)					炒制温度Cooking temperature (℃)
游离氨基酸 Free amino acids (mg∙g^-1 DW)	2	4	6	8	10	160	170	180	190	200
苏氨酸 Thr	5.49±0.28ab	5.87±0.32a	5.41±0.24ab	5.24±0.30b	4.25±0.25c	6.51±0.15a	4.55±0.17b	3.72±0.16c	4.08±0.11d	2.74±0.08e
缬氨酸 Val	1.48±0.12a	0.75±0.05b	0.69±0.09b	0.69±006b	0.60±0.04b	0.87±0.04a	0.64±0.13b	0.55±0.28c	0.62±0.09b	0.42±0.07d
蛋氨酸 Met	0.65±0.08a	0.32±0.05b	0.20±0.02b	0.20±0.01b	0.17±0.04b	0.71±0.15a	0.49±0.16ab	0.59±0.10ab	0.47±0.12ab	0.39±0.08b
异亮氨酸 Ile	1.31±0.21a	0.62±0.06b	0.49±0.08b	0.48±0.08b	0.42±0.07b	2.51±0.18a	1.87±0.19b	1.79±0.09b	1.85±0.06b	1.32±0.11c
亮氨酸 Leu	2.42±0.15a	1.06±0.09b	0.92±0.04b	0.93±0.06b	0.80±0.05b	2.65±0.13a	1.92±0.07b	1.80±0.05b	1.89±0.12b	1.32±0.18c
苯丙氨酸 Phe	1.89±0.24a	1.26±0.13b	1.74±0.17b	2.10±0.22a	1.73±0.19ab	2.59±0.21a	1.73±0.18b	1.63±0.22b	1.60±0.12b	1.18±0.06c
赖氨酸 Lys	1.90±0.13a	0.95±0.04b	0.92±0.07b	0.90±0.06b	0.84±0.03b	1.30±0.03a	1.03±0.05ab	0.86±0.02bc	0.99±0.03b	0.65±0.08c
必需氨基酸 Essential amino acid	15.16±1.02a	10.86±0.80b	10.39±0.73bc	10.66±0.77bc	8.85±0.85c	17.17±1.44a	12.26±1.27b	10.97±0.89b	11.52±0.92b	8.05±0.95c
天冬氨酸Asp	1.01±0.28a	0.86±0.27a	1.04±0.16a	1.09±0.18a	0.63±0.23a	1.05±0.13c	1.73±0.11a	1.23±0.11bc	1.89±0.09a	1.46±0.10b
丙氨酸Ala	6.29±0.11a	4.31±0.20b	3.81±0.17bc	3.86±0.22bc	3.45±0.16c	7.31±0.61a	5.02±0.49b	4.74±0.52b	5.02±0.43b	3.36±0.40c
丝氨酸Ser	3.18±0.16a	2.18±0.10b	1.94±0.10b	1.99±0.08b	1.68±0.04b	2.41±0.12a	1.78±0.10b	1.53±0.14b	1.72±0.16b	1.18±0.18c
谷氨酸 Glu	2.01±0.14b	2.73±0.18a	2.01±0.21b	1.93±0.26b	0.72±0.20c	1.13±0.19d	1.73±0.25c	2.64±0.11a	2.05±0.22b	1.72±0.18c
甘氨酸 Gly	1.18±0.02a	0.68±0.03ab	0.63±0.05ab	0.66±0.04b	0.58±0.03b	1.04±0.08a	0.72±0.02b	0.66±0.04b	0.73±0.06b	0.47±0.01b
酪氨酸 Tyr	0.54±0.02b	1.33±0.07a	1.22±0.06a	1.26±0.07a	1.12±0.04a	2.13±0.18a	1.39±0.08b	1.40±0.10b	1.35±0.15b	0.98±0.03c
非必需氨基酸Nonessential amino acids	14.24±0.86a	13.37±0.97b	10.68±0.92c	10.77±0.85c	8.18±0.93d	15.10±1.59a	12.38±1.42b	11.93±1.38b	12.78±1.47b	9.18±1.03c
组氨酸 His	0.97±0.03a	0.68±0.06a	0.60±0.02a	0.63±0.03a	0.55±0.04a	0.42±0.05a	0.28±0.06a	0.32±0.08a	0.25±0.09a	0.18±0.05a
精氨酸 Arg	2.57±0.13a	1.71±0.02ab	1.59±0.04ab	1.66±0.03b	1.49±0.02b	1.22±0.17a	0.65±0.04bc	0.74±0.08b	0.67±0.11bc	0.42±0.08c
半必需氨基酸 Semi-essential amino acids	3.55±0.14a	2.39±0.07b	2.19±0.07b	2.29±0.05b	2.04±0.06b	1.64±0.21a	0.93±0.08b	1.06±0.15b	0.93±0.14b	0.60±0.13c
苦味氨基酸 Bitter amino acids	11.32±1.04a	6.43±0.76b	6.26±0.85b	6.71±0.68b	5.79±0.71b	10.99±1.08a	7.61±1.33b	7.45±0.79b	7.37±1.31b	5.25±1.28c
甜味氨基酸 Sweet amino acids	16.15±1.22a	13.06±1.03b	11.81±1.10b	11.77±1.15b	9.99±0.89b	17.29±1.74a	12.08±1.29b	10.67±1.60b	11.57±1.34b	7.75±0.86c
鲜味氨基酸 Umami amino acids	3.03±1.26a	3.84±1.17a	3.06±1.02a	3.02±1.25a	1.36±0.97b	2.19±1.61b	3.47±1.17a	3.87±1.25a	3.94±1.58a	3.18±1.41a
总计 Total contents	32.97±3.12a	25.63±3.43b	23.28±2.98b	23.77±3.22b	19.12±2.54b	33.92±3.79a	25.60±3.86b	23.27±3.41b	25.24±2.92b	17.84±2.67c

Table 6

Fig. 5

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可溶性糖（醇） Soluble sugar (alcohol) (mg∙g^-1 DW)	炒制时间 Cooking time (min)					炒制温度 Cooking temperature (℃)
可溶性糖（醇） Soluble sugar (alcohol) (mg∙g^-1 DW)	2	4	6	8	10	160	170	180	190	200
果糖 Fructose	58.23±1.03a	54.16±1.16b	41.75±0.03c	39.82±0.26c	41.44±1.44c	37.36±0.54d	55.80±1.46a	57.02±0.85a	51.64±1.35b	47.09±0.92c
甘露醇 Mannitol	4.45±0.05a	3.68±0.28b	2.27±0.39c	1.54±0.15d	1.42±0.15d	2.90±0.30c	3.56±0.05b	3.98±0.21a	3.94±0.12a	3.52±0.09b
海藻糖 Trehalose	0.29±0.01d	0.84±0.06b	0.41±0.01d	0.62±0.05c	1.10±0.14a	0.91±0.01b	0.70±0.02c	1.71±0.09a	1.56±0.10a	1.05±0.02b
总量 Total contents	62.98±2.09a	58.69±1.82a	44.44±0.39b	42.00±0.46b	43.97±1.58b	40.92±0.31c	61.75±0.75a	63.87±1.62a	54.56±0.42b	52.05±0.70b

有机酸 Organic acid (mg∙g^-1 DW)	炒制时间Cooking time (min)					炒制温度Cooking temperature (℃)
有机酸 Organic acid (mg∙g^-1 DW)	2	4	6	8	10	160	170	180	190	200
酒石酸 Tartaric acid	13.45±0.06b	27.90±1.62a	26.04±1.13a	25.45±0.37a	26.14±0.96a	24.35±0.49c	25.27±1.62c	25.61±1.52c	29.26±0.04b	33.08±0.96a
苹果酸 Malic acid	2.05±0.02c	1.05±0.06d	3.05±0.43a	2.72±0.24b	3.06±0.19a	5.09±0.71b	6.13±1.58a	4.44±0.17bc	3.65±0.01c	4.99±0.30b
冰乙酸 Glacial acetic acid	5.37±0.54a	0.86±0.28c	2.92±0.44b	3.44±0.80b	3.19±0.28b	3.55±0.58c	4.30±0.02b	4.51±0.03b	4.29±0.06b	6.98±0.12a
柠檬酸 Citric acid	9.16±0.13a	6.98±1.36b	6.59±1.04b	8.55±0.65b	7.34±0.71b	12.56±1.52b	13.05±0.52a	13.09±0.87a	9.12±0.15d	10.89±0.10c
富马酸 Fumaric acid	7.62±0.41a	3.63±0.18c	3.67±0.15c	3.55±0.04c	4.66±0.28b	3.35±0.14b	0.23±0.02c	0.31±0.01c	0.23±0.01c	0.26±0.01c
琥珀酸 Succinic acid	1.54±0.12c	3.69±0.51a	2.40±0.85b	2.24±0.13bc	2.50±0.12b	3.76±0.80d	4.91±0.02c	7.19±0.02a	6.81±0.01b	6.16±0.14b
总量 Total contents	39.19±1.15c	44.11±0.73b	44.67±1.49b	45.95±2.03b	46.89 ±0.92a	52.66±1.01b	53.89±1.30b	53.15±0.18b	53.36±0.23b	62.36±0.41a

呈味核苷酸 Flavor nucleotides (mg∙g^-1 DW)	炒制时间Cooking time (min)					炒制温度Cooking temperature (℃)
呈味核苷酸 Flavor nucleotides (mg∙g^-1 DW)	2	4	6	8	10	160	170	180	190	200
5′-胞苷单磷酸 5′-CMP	3.42±0.03b	3.65±0.03b	4.16±0.34b	4.65±0.17a	4.41±0.01ab	2.25±0.01b	2.19±0.21b	3.18±0.01a	3.05±0.08a	3.23±0.01a
5′-磷酸腺苷5′-AMP	0.41±0.01a	0.20±0.01b	0.41±0.01a	0.33±0.01a	0.33±0.01a	0.59±0.01d	0.76±0.01c	1.25±0.01a	0.85±0.02b	0.92±0.02b
5′-鸟苷酸钠 5′-GMP	0.44±0.03ab	0.40±0.02b	0.40±0.01b	0.41±0.02b	0.48±0.01a	0.54±0.23c	0.60±0.06c	0.83±0.11b	1.09±0.50a	1.11±0.43a
5′-尿苷酸 5′-UMP	3.05±0.08c	3.01±0.60c	7.55±0.61b	8.79±0.28b	10.73±0.07a	1.49±0.01c	3.01±0.03a	2.13±0.01b	1.47±0.01c	1.53±0.02c
5′-肌苷酸钠 5′-IMP	0.03±0.02c	0.30±0.09a	0.24±0.02b	0.06±0.01c	0.03±0.01c	0.22±0.02a	0.29±0.03a	0.28±0.03a	0.04±0.02b	0.05±0.01b
总量 Total contents	7.35±0.15d	7.56±0.76d	12.74±0.92c	14.59±0.55b	15.98±0.10a	5.09±0.24c	6.86±0.13b	7.67±0.11a	6.49±0.47b	6.84±0.46b

Effects of Different Stir-Fry Conditions on the Flavor of Agaricus bisporus in Ready-to-Eat Dishes

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固定因素 Factor	梯度 Gradient
180℃	2 min	4 min	6 min	8 min	10 min
4 min	160℃	170℃	180℃	190℃	200℃

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