Grey Correlation Analysis of Drying Characteristics and Quality of Hypsizygus marmoreus (Crab-Flavoured Mushroom) By-Products

Abstract

The physical properties and nutritional quality of H. marmoreus by-products (HMB) dried by different methods were comprehensively evaluated by a rigorous statistical method of grey correlation analysis. The results indicated that different drying methods had significant impacts on the characteristics of HMB. Heat pump drying (HPD) was conducive to the preservation of protein and reducing sugar, and hot air drying (HAD) maintained a high content of total flavonoids. The highest fat, polysaccharide, and total phenolic contents were obtained by heated vacuum freeze-drying (H-VFD) treatment. The unheated vacuum freeze-drying (UH-VFD) treatment achieved bright colour, lacunose texture profile, and looser organization structure. The grey correlation analysis showed that UH-VFD and H-VFD had higher-weighted correlation degrees than HPD and HAD. HMB had many higher nutritional components than commodity specifications, especially protein, fat, polyphenols, and amino acids, and had potential applications in the food industry as functional foods and nutraceutical agents.