The effect of preliminary processing and period of storage on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms
The effect of preliminary processing and period of storage on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms
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DOI：
10.1016/j.foodchem.2008.08.023
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发表时间：
2009-04-15
期刊：
影响因子：
8.8
通讯作者：
Bernas, Emilia
中科院分区：
文献类型：
--
作者：
Jaworska, Grazyna;Bernas, Emilia
本文研究了冷冻美味牛肝菌(Bull：Fr.)蘑菇烫漂或浸泡后在水溶液中漂白，含有可供人类食用的安全添加物质的混合物，或冷冻储存期。在12个月的储存期间，每四个月对冷冻产品进行感官评价、仪器颜色测量和化学分析。根据感官评定结果，未漂白的蘑菇冷冻产品的最长储存期为4个月。经过初步加工的冷冻产品在12个月内保持了良好的感官品质。浸泡、漂白和冷冻会产生黄色、蜂蜜和粉紫等颜色。由于冷冻，硫胺素、核黄素和维生素C的含量都有所下降。在水中漂白，作为一种前处理方法，足以保持可接受的感官质量。(C)2008爱思唯尔有限公司。保留所有权利。
This paper investigates the effect on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms of blanching or soaking and blanching in aqueous Solutions containing combinations of added substances safe for human consumption, or period of frozen storage. During 12 months of storage, sensory evaluations, instrumental colour measurements and chemical analyses of the frozen products were carried out every four months. Based on the results of the sensory evaluation, a maximum storage period of four months was set for the frozen product obtained from unblanched mushrooms. Frozen products having undergone preliminary processing retained good sensory quality for Lip to 12 months. Soaking, blanching and freezing resulted in the appearance of colours, Such as yellow, honey and pink-violet. As a result of freezing, decreases in the contents of thiamine, riboflavin and vitamin C were noted. Blanching in water, as a method of pre-processing, was sufficient for maintaining acceptable sensory quality. (C) 2008 Elsevier Ltd. All rights reserved.