| Autor: |
Lungu, Cornelia, Baston, Octavian, Pricop, Eugenia Mihaela |
| Předmět: |
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| Zdroj: |
Annals: Food Science & Technology; 2015, Vol. 16 Issue 2, p333-337, 5p |
| Abstrakt: |
Mushrooms were minimally processed using blanching, preserved in 1.5 %, 2.0 % and 2.5 % sodium chloride solutions and then stored for a week at room temperature. The two mushroom species were physicochemical and sensorial analyzed. Results showed that dry weight, reducing sugars, total protein, ascorbic acid and niacin amount of mushrooms decreased significantly (P<0.05) after one week storage in brine. The losses of the reducing sugars in 2.5 % brine for Agaricus were of 20%, and for Pleurotus of 11 %. The preservation in a brine concentration of 2.5 % leads to the highest decrease in total protein amount for both species of mushrooms. Ascorbic acid decreased for Agaricus by 22 % and for Pleurotus by 28 % when stored in 2.5% brine for one week. The greatest loss of niacin occurred for the 2.5 % brine concentration. Compared with the control sample, niacin in Agaricus decreased by 3.5 % and in Pleurotus by 4%. The most important loss of nutrients occurred for 2.5 % brine for both mushrooms species. In the case of sensorial analysis the results showed that the assessors were pleasantly impressed by the mushrooms preserved for one week in 2.5% brine. Therefore the smell, taste, firmness and appearance of the processed mushrooms received the highest points. The mushrooms preserved in 1.5 % brine were characterized by the panelists as being close to the beginning of alteration. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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