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PHYSICAL AND CHEMICAL PROPERTIES OF QUICK-FROZEN CULTIVATED MUSHROOM AND PLEUROTUS MUSHROOMS. II.

[In Hungarian. / En hongrois.]

Author(s) : LENARTNE-DEVANYI M., ILLYESNE-OTVOS M.

Type of article: Article

Summary

ON THE BASIS OF THE RESULTS OF SENSORY TESTS THE CHAMPIGNON IS MORE SUITED FOR QUICK-FREEZING THAN PLEUROTUS OSTREATUS. THE COLOUR OF BOTH FUNGI, AS AN IMPORTANT PHYSICAL PROPERTY, SUFFERS A SUBSTANTIAL CHANGE UPON FREEZING. WITH CHAMPIGNON THE CHANGE IS OF LESSER EXTENT. NO SIGNIFICANT DIFFERENCE COULD BE OBTAINED BY BLANCHING PRIOR TO FREEZING. PLEUROTUS OSTREATUS IS UNSUITABLE FOR QUICK-FREEZING. IN THE CASE OF CHAMPIGNON THE CHANGES IN PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS ARE NOT AS FAR REACHING AS TO PREVENT ITS USE FOR QUICK-FREEZING. CHAMPIGNON LENDS ITSELF TO PRESERVATION BY QUICK-FREEZING EVEN WITHOUT BLANCHING. (See also Bull. IIR n. 6, 1982, ref. 1982-1980).

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1983-0992
  • Languages: Hungarian
  • Source: Elelmez. Ip. - vol. 35 - n. 6
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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