Abstract:Taking Pleurotus eryngii as the research object，the sensory，odor，color，texture，moisture status and protein thermal denaturation curves of Pleurotus eryngii slices were measured by electronic nose，chromatograph，texture analyzer，low field nuclear magnetic resonance （LF-NMR）and differential scanning calorimeter （DSC），and the effects of the two treatments on the properties of abalone mushroom slices were studied.The results showed that the overall sensory score of ultra high pressure （UHP）-treated apricot and Pleurotus eryngii slices was slightly lower than that of hot-fried ones，and the electronic nose had a good response to UHP-treated and hot-fried apricot and Pleurotus eryngii slices，and their odors were similar.The copolymerization，chewiness and resilience of fresh-cut apricot and Pleurotus eryngii slices were higher than those of fresh-cut apricot and Pleurotus eryngii slices under ultra-high pressure and hot-frying treatment，and the hardness was lower，which would decrease the binding water degree of apricot and Pleurotus eryngii slices，and decrease the content of non-flowing water and increase the content of flowing water.The results of chromatograph showed that L，A and B values of apricot and Pleurotus eryngii slices increased after hot-fried and UHP treatment，and there was no significant difference in L values between them，but there was significant difference in A and B values.DSC analysis showed that the peak area （1 621 J/g）of ultra-high pressure treat－ment was larger than that of hot-fried treatment（759.6 J/g）.