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Formation of biogenic amines in four edible mushroom species stored under different conditions.

Author(s) : KALAC P., KRIZEK M.

Type of article: Article

Summary

Wild-grown Boletus badius, B. chrysentereon and B. variegatus and cultivated common mushroom (Agaricus bisporus) were stored at 6 or 20 deg C as intact fruiting bodies, wet slices or stewed slices for at least 2 days. No detectable levels of histamine and tyramine were observed. Concentrations of putrescine and cadaverine were as high as 1600 and 165 milligrammes/kilogramme dry matter in fruiting bodies of consumable quality. These levels seem to be safe for human consumption. No unambiguous effect of storage temperature on amine contents was observed.

Details

  • Original title: Formation of biogenic amines in four edible mushroom species stored under different conditions.
  • Record ID : 1998-3639
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 58 - n. 3
  • Publication date: 1997

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