Influence of canning process on colour, weight and grade of mushrooms

Quintana, Ana María Vivar; José, María Luisa González San; Collado-Fernández, M.

doi:10.1016/s0308-8146(98)00247-7

Cited by 31 publications

(29 citation statements)

References 6 publications

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“…The size loss after canning is expected because fresh produces shrink when exposed to thermal treatment. In the case of canned bottom mushrooms, the loss of grade was detected at about 40% for unblanched samples but the value reduced to about 20% for blanched samples (Vivar-Quintana et al, 1999).…”

Section: Thongsook and Kongbangkerdmentioning

confidence: 90%

Influence of calcium and silicon supplementation into Pleurotus ostreatus substrates on quality of fresh and canned mushrooms

Thongsook

Kongbangkerd

2011

Food sci. technol. int.

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Supplements of gypsum (calcium source), pumice (silicon source) and pumice sulfate (silicon and calcium source) into substrates for oyster mushrooms (Pleurotus ostreatus) were searched for their effects on production as well as qualities of fresh and canned mushrooms. The addition of pumice up to 30% had no effect on total yield, size distribution and cap diameters. The supplementation of gypsum at 10% decreased the total yield; and although gypsum at 5% did not affect total yield, the treatment increased the proportion of large-sized caps. High content (>10%) of pumice sulfate resulted in the lower yield. Calcium and silicon contents in the fruit bodies were not influenced by supplementations. The centrifugal drip loss values and solid content of fresh mushrooms, and the percentage of weight gained and firmness of canned mushrooms, cultivated in substrates supplemented with gypsum, pumice and pumice sulfate were significantly (p≤0.05) higher than those of the control. Scanning electron micrographs revealed the more compacted hyphae of mushroom stalks supplemented with silicon and/or calcium after heat treatment, compared to the control. Supplementation of P. ostreatus substrates with 20% pumice was the most practical treatment because it showed no effect on yield and the most cost-effective.

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Section: Thongsook and Kongbangkerdmentioning

confidence: 90%

Influence of calcium and silicon supplementation into Pleurotus ostreatus substrates on quality of fresh and canned mushrooms

Thongsook

Kongbangkerd

2011

Food sci. technol. int.

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“…Widely used substances include metabisulphites, organic acids, EDTA, NaCl, and hydrogen peroxide. [6,7] Worldwide production of cultivated mushrooms is estimated at 5 million tons. The leading producers are China, the USA, the Netherlands, France, and Poland.…”

Section: Introductionmentioning

confidence: 99%

Amino Acid Content of FrozenAgaricus bisporusandBoletus edulisMushrooms: Effects of Pretreatments

Jaworska

Bernaś

2012

International Journal of Food Properties

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The effect of blanching or soaking and blanching on the amino acid content of frozen A. bisporus and B. edulis mushrooms was determined. Frozen mushrooms contained lower amounts of most amino acids compared to fresh mushrooms. In A. bisporus, the greatest changes were observed in mushrooms soaked and blanched in citric and L-ascorbic acid solution in A. bisporus, while in the case of B. edulis, mushrooms soaked and blanched in solution containing pectin showed the maximum change. Blanched-only products were significantly higher in asparagine, glutamine, isoleucine, and lysine than those that were soaked and blanched.

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“…This unquestionable preponderant role of colour in the acceptability of foods has therefore prompted for obvious reasons the realization in the last decades of a myriad of studies aimed at characterizing such attribute just as another quality parameter in diverse products (Meléndez-Martínez, Vicario, & Heredia, 2007a;Mínguez-Mosquera & Pérez-Gálvez, 1998). Likewise, much research has been carried out with the goal of assessing colour changes over ripening processes (Dufossé, Galaup, Carlet, Flamin, & Valla, 2005; Gómez-Ladrón de Guevara, Pardo-González, Varón-Castellanos, & Navarro-Albaladejo, 1996), industrial processing (Ayhan, Yeom, Zang, & Min, 2001;Chen, Peng, & Chen, 1995;Steet & Tong, 1996;Vivar-Quintana, González-Sanjosé, & Collado-Fernández, 1999), storage (Eiro & Heinonen, 2002;Ferrer, Alegria, Farre, Clemente, & Calvo, 2005;Goncalves et al, 2007;Lee & Coates, 2002), cooking (Dubois, Savage, & Martin, 2007;Moyano, Ríoseco, & González, 2002), etc. However, in recent years a growing and promising trend consisting on correlating pigments contents and/or other parameters directly related to them with colour coordinates through statistical models has been observed (Arias, Lee, Logendra, & Janes, 2000;Meléndez-Martínez, Vicario, & Heredia, 2003;Meléndez-Martínez et al, 2007a;Ronsholdt & McLean, 2001;Ruíz, Egea, Tomás-Barberán, & Gil, 2005).…”

Section: Introductionmentioning

confidence: 99%

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space

Moyano

Meléndez-Martínez

Alba

et al. 2008

Food Research International

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Influence of canning process on colour, weight and grade of mushrooms

Cited by 31 publications

References 6 publications

Influence of calcium and silicon supplementation into Pleurotus ostreatus substrates on quality of fresh and canned mushrooms

Influence of calcium and silicon supplementation into Pleurotus ostreatus substrates on quality of fresh and canned mushrooms

Amino Acid Content of FrozenAgaricus bisporusandBoletus edulisMushrooms: Effects of Pretreatments

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space

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