Conservación de la seta Pleurotus sajor cajú mediante la applicación de técnicas combinadas de congelación y refrigeración.

RÍOS HURTADO A.; BONILLA FLÓREZ J. A.; AGUILAR LEMUS Y. E.; et al.

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Preservation of the mushroom Pleurotus sajor-caju using combined freezing and refrigeration techniques.

Conservación de la seta Pleurotus sajor cajú mediante la applicación de técnicas combinadas de congelación y refrigeración.

Author(s) : RÍOS HURTADO A., BONILLA FLÓREZ J. A., AGUILAR LEMUS Y. E., et al.

Type of article: Article

Summary

The behaviour of the mushroom Pleurotus sajor-caju was evaluated by means of combined freezing and refrigeration techniques focusing on the determination of the effects of low temperatures on its preservation. Data suggest that preservation using refrigeration at the temperature used during an average storage period of 15 + 3 days, maintained the composition and organoleptic characteristics studied and enabled consumption of the food with no relevant risk to human health.

Details

Original title: Conservación de la seta Pleurotus sajor cajú mediante la applicación de técnicas combinadas de congelación y refrigeración.
Record ID : 2006-0842
Languages: Spanish
Source: Acta Alimentaria - n. 368
Publication date: 2005/11

Links

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Indexing

Themes: Food engineering;
Vegetables
Keywords: Odour; Mushroom; Texture; Quality; Expérimentation; Cold storage; Colour; Freezing