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STUDIES ON REDUCING SHRINKAGE AND IMPROVING SENSORY QUALITY OF FROZEN MUSHROOMS.

Author(s) : GORMLEY T. R.

Type of article: Book chapter

Summary

A 1% XANTHAN GUM SOLUTION, APPLIED AS A VACUUM SOAK TREATMENT, REDUCED SHRINKAGE IN BLANCHED FROZEN MUSHROOMS. THIS TREATMENT GAVE A WEIGHT LOSS AT BLANCHING OF 4.4% COMPARED WITH 14.2% FOR SAMPLES VACUUM SOAKED IN WATER. THE FLAVOUR OF THE MUSHROOMS WAS NOT AFFECTED BY THE XANTHAN GUM TREATMENT BUT IT DID CONFER A SOFTER TEXTURE TO THE MUSH-ROOMS.

Details

  • Original title: STUDIES ON REDUCING SHRINKAGE AND IMPROVING SENSORY QUALITY OF FROZEN MUSHROOMS.
  • Record ID : 1985-1534
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 701-705; 4 tabl.; 7 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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