%0 Journal Article %A SHI Ruijie %A GUO Limeng %A CHEN Zhenjia %A CHANG Mingchang %A MENG Junlong %A LIU Jingyu %A FENG Cuiping %T Effect of Heat Treatment on the Texture Properties and Composition of Agaricus bisporus %D 2018 %R 10.11869/j.issn.100-8551.2018.06.1162 %J Journal of Nuclear Agricultural Sciences %P 1162-1170 %V 32 %N 6 %X To evaluate the effects of heat treatment on the quality characteristics of Agaricus bisporus, Agaricus bisporus was heated at 75, 85, 95 and 121℃ for 0.5, 1, 5, 10, 15 and 20 min, respectively, in this experiment. The polyphenol oxidase (PPO) activity and total phenolic content were analyzed by chemical method, color difference was measured by colorimeter, and texture properties were determined by texture analyzer, including hardness, elasticity, cohesiveness, chewiness and adhesiveness. Combined with sensory evaluation, the optimum heating treatment condition was selected. In this condition, the tissue structure was observed by scanning electron microscopy (SEM) and volatile flavor components were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that PPO activity and the total phenolic content decreased significantly, while color difference value increased first and then decreased. Along with the temperature increasing and heating time extending, hardness, chewiness, adhesiveness and viscosity decreased gradually, and cohesion value increased first and then decreased. Combined with sensory evaluation, the optimum heat treatment condition was 95℃ for 10 min, in which the tissue structure of Agaricus bisporus became loose, aperture structure increased slightly, the water holding capacity enhanced, and the plant flavors and mushroom flavors thickened, as well as slight baked flavor. Hence, appropriate heat treating could increase the texture characteristics of Agaricus bisporus and endow it with new flavor. The experiment provided theoretical basis for the processing and keeping the unique flavor of Agaricus bisporus to the maximum extent. %U https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2018.06.1162