Journal
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
Volume 42, Issue -, Pages 121-133Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ijrefrig.2014.02.012
Keywords
Ultrasound-assisted freezing; Thawing; Mushroom; Physicochemical properties
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Funding
- National Natural Science Foundation of China [21176104]
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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 Lentinula edodes, Agaricus bisporus and Pleurotus eryngii 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 0.39W 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. (C) 2014 Elsevier Ltd and IIR. All rights reserved.
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