Establishing the optimal period of storage for frozen Agaricus bisporus, depending on the preliminary processing applied

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies

“…The process of washing contributed to a signifi cant decrease in lightness (88.74), and blanching resulted in a further statistically signifi cant decrease in the value of the L* parameter to the level of 76.06. The deterioration in colour lightness in mushrooms caused by washing and blanching may reach values between 9 to even 26% (Gałązka-Czarnecka and Krala, 2009;Jaworska et al, 2008).…”

Use of onion extract to prevent enzymatic browning of frozen Agaricus bisporus mushrooms

“…Browning usually impairs the sensory properties of products due to changes in colour and flavour, as well as softening (Martinez and Whitaker, 1995), and usually occurs in Agaricus bisporus mushrooms during handling, processing and storage after harvest (Bernaś et al, 2007;Jaworska et al, 2008;Tano et al, 1999). Mushroom browning is usually associated with oxidase activity and ubiquitous microflora.…”

“…Mushroom browning is usually associated with oxidase activity and ubiquitous microflora. In order to minimize M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT 2 enzymatic browning of mushroom tissue, food processors generally use metabisulphites in pre-treatments (Czapski and Szudyga, 2000) as they are considered the most effective in maintaining the light colour of mushrooms (Jaworska et al, 2008); however, they can have negative health effects, including allergic reactions (Linn and Gong, 1999). From a technological point of view, it would be conceivable to use natural antibrowning agents in processed mushrooms provided that their safety is assessed and their commercial feasibility is demonstrated.…”

“…Earlier studies (Jaworska et al, 2008) showed that the main issue in freezing Agaricus bisporus mushrooms is refining the type and parameters of pre-treatment so as to minimize tissue darkening. The maximum storage period for frozen Agaricus bisporus is 4 to 8 months, depending on the type of pre-treatment applied.…”

The effect of process parameters and microstructural changes on a new convenience food – quick-frozen paste-coated mushrooms (Agaricus bisporus)

“…Forty groups(the slics of each group were 200 g) of Agaricus bisporus, after treatment for color protection, were heated by microwave (Sanle Co. Ltd, Nanjing, China) at 9.0, 7.2, 5.4, 3.6 and 1.8 W/g for 40, 45, 50, 55, 60, 65, 70 and 75 s. Then the Agaricus bisporus samples were quickly cooled in water to below 5°C (Jaworska et al 2008;Main et al 1986). Polyphenoloxidase (PPO) and peroxidase (POD) were extracted from the cooled Agaricus bisporus samples after being ground then activity curves were plotted for each microwave condition.…”