Influence of Post‐harvest Storage and Soaking Treatments on the Yield and Quality of Canned Mushrooms

Beelman, Robert B.; Kuhn, G. D.; McArdle, Jacquelyn

doi:10.1111/j.1365-2621.1973.tb02122.x

Cited by 18 publications

(16 citation statements)

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“…In addition to citric acid, ascorbic acid (Jaworska & Bernaś, ; Jaworska, Bernaś, Cichoń, & Possinger, ) and potassium or sodium metabisulfite (Czapski & Szudyga, ; Gapiński, Woźniak, & Ziombra, ; Jaworska & Bernaś, ; Jaworska et al., ) are used in blanching as well. Hydrogen peroxide, versene acid, sodium isoascorbate, cysteine hydrochloride, calcium chloride, sodium chloride, and low‐methylated pectins are also applied (Beelman, Kuhn, & McArdle, ; Coşkuner & Özdemir, ; Czapski, , ; Jaworska, Bernaś, & Mickowska, ; Kukura, Beelman, Peiffer, & Walsh, ).…”

Section: Lactic Fermentation Of Mushroomsmentioning

confidence: 99%

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health‐promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.

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Section: Lactic Fermentation Of Mushroomsmentioning

confidence: 99%

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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“…The XVT mushrooms were whiter and had a more acceptable texture than 3S treated mushrooms and the time for vacuum treating with xanthan gum (0.5 hr) is much shorter than the long soaking and chill storage times required in the 3S process. The advantage of xanthan treatment is even more striking in view of the fact that the 3S process gives relatively low total loss canning values in comparison with other mushroom canning procedures (Gormley & Walshe, 1982;Beelman et al, 1973;Parrish et al, 1974;Beelman & McArdle. 1975).…”

Section: Discussionmentioning

confidence: 99%

“…The 1 % XVT treated mushrooms had the highest retort loss and the lowest blanching loss. However, the overall ben·eficial-effect of the 1 % XVTwas retained as shown by the total weight loss (during chill storage, blanching, retorting) values; these decreased with increasing time of chill storage and the effect was larger than thaUound by Beelman & McArdle (1975) for mushrooms stored for-1-3 days at 2°C and canned without any pre-soak treatment:…”

Section: Discussionmentioning

confidence: 99%

Shrinkage in canned mushrooms treated with xanthan gum as a pre‐blanch soak treatment

Gormley¹,

Walshe²

1986

Int J of Food Sci Tech

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Publication informationJournal of Food Technology, 21 : 67-74 Publisher ElsevierItem record/more information http://hdl.handle.net/10197/6903Publisher's version (DOI) 10.1111/j. 1365-2621.1986.tb01931.x Downloaded 2019-04-05T04:17:09ZThe UCD community has made this article openly available. Please share how this access benefits you. Your story matters! (@ucd_oa) Some rights reserved. For more information, please see the item record link above. (1986) 21, 67-74 Shrinkage in canned mushrooms treated with xanthan gum as a pre-blanch soak treatment T. R. GORMLEY AND P. E. WALSHE Journal of Food Technology SummaryVacuum treating freshly harvested mushrooms with a 1 % xanthan gum solution (XVT) containing 0.25% sodium metabisulphite{SMBS) prior to blanching and canning gave a lower shrinkage value than for corresponding samples vacuum treated with water, or those canned by conventional means or the 3S process. A combination of chill storage (2-4°C) for 1-3 days coupled with 1 % XVTwas found best and gave even lower total canning losses (chill storage loss+blanch loss+retort loss); these were6% lower than in .he 3S process and 11.5% lower than for mushrooms canned by the conventional procedure. These data suggest that xanthan gum has considerable potential for reducing shrinkage in canned mushrooms. The XVT canned samples had an excellent colour and an acceptable texture. Further storage tests over a 9 month period with xanthan treated canned mushrooms showed than an SMBS level ofO. l % in the pre-blanch soak solution maintained an excellent colour in the canned product. No in-can mushroom shrinkage took place during the 9 month storage test.

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“…During storage, mushrooms are still physiologically active and mature. Prolonged maturation has shown an increase in their hydration after a thermal treatment (Beelman, Kuhn, and McArdle 1973;Beelman and McArdle 1975;Zivanovic, Busher, and Kim 2000). While the reason for such an increase is attributed to the proteolytic changes in protein (Beelman, Kuhn, and McArdle 1973;Beelman and McArdle 1975), this paper gives the insight that maturation influences the hydration properties via porosity changes.…”

Section: Introductionmentioning

confidence: 97%

Effects of Porosity and Thermal Treatment on Hydration of Mushrooms

Paudel

Boom

Sman

2015

Food Bioprocess Technol

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In this study, hydration of mushroom as a porous food material has been studied considering their biphasic character. It consists of a solid phase that consists of intertwined hyphae and having cell walls with a swellable polymeric matrix and a pore phase made up by the space in between the hyphae. We have investigated the hydration of mushrooms as a function of initial porosity and thermal treatment. Variation in porosity is induced by the natural variation in the growth of mushroom. Porosity is measured by the weight gain during vacuum infiltration of mushroom caps with the mushroom isotonic solution. The hydration of the heat-treated mushroom shows a linear increase with the porosity of mushroom. Storage of mushroom increases the porosity with the number of storage days, which has also been confirmed with X-ray tomography(XRT) measurements. Finally, we show that the hydration of thermal-treated mushroom has two independent contributions, from porosity and temperature of the heat treatment. Current theories deal only with the latter contribution to the hydration of foods and need to be extended for accounting porosity of the food.

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Influence of Post‐harvest Storage and Soaking Treatments on the Yield and Quality of Canned Mushrooms

Cited by 18 publications

References 1 publication

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Shrinkage in canned mushrooms treated with xanthan gum as a pre‐blanch soak treatment

Effects of Porosity and Thermal Treatment on Hydration of Mushrooms

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