Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field

Freezing of button mushroom (Agaricus bisporus) as a perishable product is one of the popular methods used for its long-tents preservation. To investigate the effects of freezing under high voltage electrostatic field on the quality of button mushroom, the freezing process was performed in this study - under electric field within the intensity range of 0.0-9.6 x 10(5) V/m at -30 +/- 1 degrees C. Microstructural analysis revealed that the average equivalent diameter of ice crystals in frozen mushrooms decreased as a result of the electrostatic field applied. Moreover, measurements of such qualitative properties of thawed mushrooms as drip loss, electrolyte leakage, texture, and color showed that ice crystal size and drip loss decreased while textural properties improved under electro-freezing, but any significant effects observed on color parameters and electrolyte leakages of frozen mushroom. The lowest ice crystal size and drip loss and maximum hardness value was obtained at the electric field intensity of 3.2 x 10(5) V/m.

Automated summary

The study found that freezing button mushrooms under high voltage electrostatic field can reduce ice crystal size, drip loss, and improve texture, but has no significant effects on color parameters and electrolyte leakages. The best results were achieved at an electric field intensity of 3.2 x 10(5) V/m.