| Autor: |
Sapers, G. M., Miller, R. L., Pilizota, V., Kamp, F. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Mar2001, Vol. 66 Issue 2, p362-366, 5p, 6 Charts |
| Abstrakt: |
An experimental washing process for fresh mushrooms entailing immersion in 5% H2O2, followed by application of a sodium erythorbate-based browning inhibitor, was optimized, scaled up, and made continuous. The laboratory process described previously was modified by adding a pre-wash step using 0.5% to 1% H2O2, increasing the wash solution H2O2 concentration from 3% to 5%, and substituting 4% sodium erythorbate + 0.1% NaCl for the more complex browning inhibitor formulation used previously. A continuous, commercial-scale washing facility was built to test the new process. Mushrooms washed by this process ware free of adhering soil, less subject to brown blotch than conventionally washed mushrooms, and at least as resistant to enzymatic browning as unwashed mushrooms during storage at 4 °C. Storage at 10 °C accelerated development of brown blotch and browning. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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