Share

IIR document

The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms.

Author(s) : ISLAM N., ZHANG M., ADHIKARI B., et al.

Type of article: Article, IJR article

Summary

The application of power ultrasound during immersion freezing significantly (P < 0.05) affected freezing rate of mushrooms. Ultrasound at 0.39 W cm-2 (20 kHz) reduced nucleation time by 24%, 53% and 34% in Lentinulaedodes, Agaricusbisporus and Pleurotuseryngii respectively. Drip losses during the thawing process were found to be 10% less compared to control samples. Whiteness index increased when ultrasound intensity was higher than 0.27 W cm-2 (20 kHz) in L. edodes and P. eryngii whereas, ultrasound at 0.39 W cm-2 (20 kHz) showed the highest chroma value with lower yellowness and browning indices. Ultrasound at 0.39 W cm-2 (20 kHz) resulted in the highest textural hardness values in all the three mushroom varieties. Polyphenol oxidase and peroxidase enzyme activities were also significantly (P < 0.05) reduced with the increase in ultrasound power during ultrasound-assisted freezing (UAF). These results indicated that UAF can be a suitable technology for industrial freezing of mushroom.

Available documents

Format PDF

Pages: 121-133

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms.
  • Record ID : 30011512
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 42
  • Publication date: 2014/06

Links


See other articles in this issue (12)
See the source

Indexing