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INFLUENCE OF VARIOUS TREATMENTS AND BLANCHING ON THE QUALITY OF FROZEN MUSHROOM.

Author(s) : PRESTAMO G., FUSTER C.

Summary

IN ORDER TO PREVENT BROWNING ON THAWING, IT WAS ATTEMPTED TO INHIBIT THE ACTIVITY OF POLYPHENOLOXIDASE BY THE FOLLOWING TREATMENTS: BOILING WATER FOR 2 MIN, FOLLOWED BY COOLING ; 2 MIN BLANCHING AND 5 MIN IMMERSION IN A 0. 02% POTASSIUM METABISULFITE SOLUTION ; 5 MIN IMMERSION IN A 0.02% POTASSIUM METABISULFITE SOLUTION. THE SAMPLES WERE FROZEN, PACKED IN POLYETHYLENE BAGS (AT THE ATMOSPHERIC PRESSURE AND UNDER VACUUM) AND STORED AT 253 K (-20 DEG C). MASS LOSS, TOTAL SOLUBLE SOLID CONTENT, DRY MATTER, PROTEIN, TEXTURE, PEROXIDASE AND ODIPHENOLOXIDASE ACTIVITY AND ORGANOLEPTIC PROPERTIES WERE DETERMINED. THE TREATMENT WITH METABISULFITE GAVE THE BEST RESULTS.

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Pages: 1982-4

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Details

  • Original title: INFLUENCE OF VARIOUS TREATMENTS AND BLANCHING ON THE QUALITY OF FROZEN MUSHROOM.
  • Record ID : 1984-1032
  • Languages: English
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 290-296; tabl.; 9 ref.; discuss.

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