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Open AccessArticle

Quality Characteristics Analysis and Remaining Shelf Life Prediction of Fresh Tibetan Tricholoma matsutake under Modified Atmosphere Packaging in Cold Chain

1
Beijing Laboratory of Food Quality and Safety, College of engineering, China Agricultural University, Beijing 100083, China
2
National Agricultural and Food Centre Priemyselná, Radlinského 9, SK-81237, Slovak Republic
*
Author to whom correspondence should be addressed.
Foods 2019, 8(4), 136; https://doi.org/10.3390/foods8040136
Received: 23 March 2019 / Revised: 10 April 2019 / Accepted: 16 April 2019 / Published: 22 April 2019
(This article belongs to the Section Food Analytical Methods)
Tricholoma matsutake (T. matsutake) growing in Tibet is very popular for its high economic and medicinal value, but fresh T. matsutake has an extremely short shelf life. The shelf life of T. matsutake is complex, influenced by product characteristics, surrounding environmental conditions, and spoilage development. The objective of this work was to study the quality characteristics of fresh T. matsutake during its shelf life period in modified atmosphere packaging (MAP) conditions and establish its remaining shelf life prediction models in a cold chain. In this study, we measured and analyzed quality indicators of fresh T. matsutake, including hardness (cap, stipe), color, odor of sensory characteristics, pH, soluble solids content (SSC), and moisture content (MC) of physical and chemical characteristics under the temperature condition of 4 °C and relative humidity (RH) of 90%. The sensory evaluation results showed that the odor indicator in sensory characteristics was more sensitive to the freshness of T. matsutake. The changes of pH, SSC, and MC were divided into three periods to analyze the physiological changes of T. matsutake. The cap spread process could affect the changes of pH, SSC, and MC in period S1, and they changed gradually in period S2. In the period S3, they changed complicatedly because of deterioration. The remaining shelf life prediction model of T. matsutake was established by the back propagation (BP) neural network method to quantify the relationship between the quality indicators and the remaining shelf life. The shelf life characteristics are complex, which were optimized by correlation analysis. Significant benefits of this work are anticipated on the transportation and preservation of fresh T. matsutake to the market and the reduction of its losses in the postharvest chain. View Full-Text
Keywords: Tibetan T. matsutake; quality characteristics; shelf life; modified atmosphere packaging; cold chain Tibetan T. matsutake; quality characteristics; shelf life; modified atmosphere packaging; cold chain
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MDPI and ACS Style

Fu, Z.; Zhao, S.; Zhang, X.; Polovka, M.; Wang, X. Quality Characteristics Analysis and Remaining Shelf Life Prediction of Fresh Tibetan Tricholoma matsutake under Modified Atmosphere Packaging in Cold Chain. Foods 2019, 8, 136. https://doi.org/10.3390/foods8040136

AMA Style

Fu Z, Zhao S, Zhang X, Polovka M, Wang X. Quality Characteristics Analysis and Remaining Shelf Life Prediction of Fresh Tibetan Tricholoma matsutake under Modified Atmosphere Packaging in Cold Chain. Foods. 2019; 8(4):136. https://doi.org/10.3390/foods8040136

Chicago/Turabian Style

Fu, Zetian; Zhao, Shuang; Zhang, Xiaoshuan; Polovka, Martin; Wang, Xiang. 2019. "Quality Characteristics Analysis and Remaining Shelf Life Prediction of Fresh Tibetan Tricholoma matsutake under Modified Atmosphere Packaging in Cold Chain" Foods 8, no. 4: 136. https://doi.org/10.3390/foods8040136

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