Research Progress on Quality Changes during Rehydration Process of Shiitake Mushroom
Fresh shiitake mushroom is rich in various nutrients such as carbohydrates, proteins, fats, vitamins and minerals, with antioxidant, anti-tumor, antibacterial and immunoenhancing effects. Due to its short storage life and susceptibility to deterioration, fresh shiitake mushroom is usually processed...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-10-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-20-035.pdf |
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| author | CAO Xuehui, LI Qianyu, ZHUO Qiuchen, LIANG Zhitang, ZHU Danshi |
| author_facet | CAO Xuehui, LI Qianyu, ZHUO Qiuchen, LIANG Zhitang, ZHU Danshi |
| author_sort | CAO Xuehui, LI Qianyu, ZHUO Qiuchen, LIANG Zhitang, ZHU Danshi |
| collection | DOAJ |
| description | Fresh shiitake mushroom is rich in various nutrients such as carbohydrates, proteins, fats, vitamins and minerals, with antioxidant, anti-tumor, antibacterial and immunoenhancing effects. Due to its short storage life and susceptibility to deterioration, fresh shiitake mushroom is usually processed into dried products, which can effectively extend the storage period. The Maillard reaction during the drying process can provide a special flavor to shiitake mushroom, and the rehydration characteristics of dried shiitake mushroom are important factors determining its quality. This paper introduces the drying and rehydration processes of shiitake mushroom and the advantages and disadvantages of different rehydration methods, and reviews the characteristics of different rehydration methods, the factors affecting the rehydration process and the influence of rehydration on the quality of shiitake mushroom as well as recent progress on the modeling of rehydration kinetics. In addition, it deeply discusses the changes of texture, flavor, color and cell structure during the rehydration process of shiitake mushroom. The aim of this review is to provide new ideas and references for research on shiitake mushroom rehydration and processing. |
| format | Article |
| id | doaj-art-274fc73f44c1495e85edefbeb3e51e1a |
| institution | OA Journals |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-274fc73f44c1495e85edefbeb3e51e1a2025-08-20T02:17:52ZengChina Food Publishing CompanyShipin Kexue1002-66302024-10-01452031131910.7506/spkx1002-6630-20231222-187Research Progress on Quality Changes during Rehydration Process of Shiitake MushroomCAO Xuehui, LI Qianyu, ZHUO Qiuchen, LIANG Zhitang, ZHU Danshi0(1. College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;2. Foshan Shunde Junling Kitchenware Co. Ltd., Foshan 528000, China)Fresh shiitake mushroom is rich in various nutrients such as carbohydrates, proteins, fats, vitamins and minerals, with antioxidant, anti-tumor, antibacterial and immunoenhancing effects. Due to its short storage life and susceptibility to deterioration, fresh shiitake mushroom is usually processed into dried products, which can effectively extend the storage period. The Maillard reaction during the drying process can provide a special flavor to shiitake mushroom, and the rehydration characteristics of dried shiitake mushroom are important factors determining its quality. This paper introduces the drying and rehydration processes of shiitake mushroom and the advantages and disadvantages of different rehydration methods, and reviews the characteristics of different rehydration methods, the factors affecting the rehydration process and the influence of rehydration on the quality of shiitake mushroom as well as recent progress on the modeling of rehydration kinetics. In addition, it deeply discusses the changes of texture, flavor, color and cell structure during the rehydration process of shiitake mushroom. The aim of this review is to provide new ideas and references for research on shiitake mushroom rehydration and processing.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-20-035.pdfshiitake mushroom; rehydration; texture; flavor |
| spellingShingle | CAO Xuehui, LI Qianyu, ZHUO Qiuchen, LIANG Zhitang, ZHU Danshi Research Progress on Quality Changes during Rehydration Process of Shiitake Mushroom Shipin Kexue shiitake mushroom; rehydration; texture; flavor |
| title | Research Progress on Quality Changes during Rehydration Process of Shiitake Mushroom |
| title_full | Research Progress on Quality Changes during Rehydration Process of Shiitake Mushroom |
| title_fullStr | Research Progress on Quality Changes during Rehydration Process of Shiitake Mushroom |
| title_full_unstemmed | Research Progress on Quality Changes during Rehydration Process of Shiitake Mushroom |
| title_short | Research Progress on Quality Changes during Rehydration Process of Shiitake Mushroom |
| title_sort | research progress on quality changes during rehydration process of shiitake mushroom |
| topic | shiitake mushroom; rehydration; texture; flavor |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-20-035.pdf |
| work_keys_str_mv | AT caoxuehuiliqianyuzhuoqiuchenliangzhitangzhudanshi researchprogressonqualitychangesduringrehydrationprocessofshiitakemushroom |