Evaluation of the Effects of Freezing on the Preservation of Fresh Shiitake Fruit Bodies and Lenthionine Formation after Thawing

Autor:	Koichi Sugita, Masahito Suiko, P. H. Prasantha Fernando, Michio Miura, Kazuo Nishiyama, Hirohisa Omura
Rok vydání:	1997
Předmět:	chemistry.chemical_compound Odor chemistry Food science Lenthionine
Zdroj:	Food Science and Technology International, Tokyo. 3:154-156
ISSN:	1881-3976 1341-7592
Popis:	The effects of freezing-thawing on the physical and chemical properties of shiitake were evaluated. It was observed that freezing-thawing did not cause apparent changes in the physical state of shiitake, although a characteristic sulfurous odor was generated. We demonstrated that lenthionine was produced during the thawing of frozen shiitake, and the amount produced varied with the conditions of both freezing and thawing. Among the conditions tested, freezing at —10°C and thawing at 37°C were found to be the most suitable for the production of lenthionine.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b63d464ae2be384243fda50f5c7b7f73 https://doi.org/10.3136/fsti9596t9798.3.154 Zobrazit plný text záznamu