Potential Combination of Various Freezing and Thawing Techniques Applicable for Frozen Storage of Mushroom (Lentinula edodes)

Shim, Jun-Bo; Jo, Yeon‐Ji; Choi, Mi‐Jung; Min, Sang-Gi; Yoo, Se Hwa; Chun, Ji‐Yeon

doi:10.13050/foodengprog.2015.19.3.218

Cited by 3 publications

(9 citation statements)

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“…Pleurotus eryngii were frozen by either natural air convection freezing (NF) at -20°C or IQF at -62.5°C (speed 8.23 m/s) according to the method described by Shim et al [11]. When the core temperature of samples reached -20°C, the freezing process was stopped and they were stored using vacuum packing at -20°C.…”

Section: Freezing and Thawing Processmentioning

confidence: 99%

“…Water holding capacity and thawing loss analyses were performed according to Shim's method [11]. Dry gauze and approximately 1 g sample (W 1 ) were put into a falcon tube (W 2 ) and centrifuged (4°C, 1500 9g) using a centrifugal separator (Gyrozen, Deajeon, Korea) for 10 min.…”

Section: Water Holding Capacity and Thawing Loss Analysesmentioning

confidence: 99%

“…Therefore, it is necessary to determine a method to store them post-harvest [9,10]. Freezing, canning, or drying could extend the shelf life of fresh products and increase their seasonal availability and market accessibility [8,11]. The prevailing low temperature effectively weakens microbial and enzymatic activities and the respiration and oxidation of the ripened fruit or vegetable [9,12].…”

Section: Introductionmentioning

confidence: 99%

“…As compared to the slower block freezing, the individually quick-frozen (IQF) method, using cryogenic gases, lowers temperature of fruits and vegetables to their freezing point rapidly and retains cell integrity while hardly changing their nutritional quality and sensory characteristics [9,11,[16][17][18]. Because of the advantages of IQF, this technology has been widely used in the treatment of fruits and vegetables such as frozen blueberries, peach, and green beans [16,19,20].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, freezing and thawing are equally important for consumers. Though various thawing methods, such as natural air convection thawing (NT), flowing water thawing (FT), or microwave thawing (MT) wave thawing, are used in daily life, natural defrosting and microwave thawing are the two most popular ways to thaw frozen products [11].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii

Lee

Luo

et al. 2018

Appl Biol Chem

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The individually quick-frozen (IQF) method is used to produce high-quality frozen food by freezing an individual piece of food separately from the remaining food. In this study, the effect of various freezing and thawing combinations on the quality preservation of Pleurotus eryngii (king oyster mushroom) was investigated. For this purpose, diced and mini P. eryngii mushrooms were frozen by natural freezing (NF,-20°C) or IQF (-62.5°C and speed 8.23 m/s) methods and thawed using three thawing methods-flowing water thawing (FT, 4°C), microwave thawing (MT, 620 W), or natural air convection thawing (NT, 20 ± 5°C). Quality characteristics, such as thawing loss, texture, water holding capacity, color, microstructure, and sensory quality, were evaluated. MT showed the most rapid thawing time, followed by FT and NT for all the samples. The results showed that thawing curve, water holding capacity, and hardness of IQF samples were better than those of NF samples after NT, FT, and MT. Scanning electron microscopy analysis revealed that cell integrity of the IQF sample was better than that of the NF sample. MT is the fastest of the thawing methods, but thawing after NF yielded a sample closest to the fresh mushroom sample. Therefore, when combined with NT, IQF minimized the quality changes in frozen diced and mini P. eryngii mushrooms. This study showed that the IQF technology can be used as a new preservation and distribution method of mushroom. Keywords Freezing and thawing methods Á Individually quick-frozen Á Pleurotus eryngii Á Quality changes Á Scanning electron microscopy images & BoKyung Moon

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Section: Freezing and Thawing Processmentioning

confidence: 99%

Section: Water Holding Capacity and Thawing Loss Analysesmentioning

confidence: 99%