Journal
FOODS
Volume 2, Issue 2, Pages 238-253Publisher
MDPI
DOI: 10.3390/foods2020238
Keywords
mushrooms; Lactarius deliciosus; frying; antioxidant activity; proximate composition; sensory propertie
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Funding
- University of Agriculture, Krakow [BM2012/KSiPOW/4732]
- Doctus-Scholarship for Ph.D. students in Malopolska - European Social Fund (ESF)
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The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 degrees C, and after 48 and 96 h in storage at 4 degrees C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 degrees C revealed the total viable count over 106 and contamination with lactic acid bacteria. Fried mushrooms stored at 4 degrees C for 96 h were free from microorganisms.
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