期刊
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
卷 33, 期 4, 页码 877-885出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ijrefrig.2009.12.031
关键词
Edible mushroom; Review; Post-harvest treatment; Frozen; Refrigerated storage; Quality; Texture
资金
- Ministry of Education and Science, Govt. of Poland [2 PO6T 041 29]
The aim of the present work was to determine changes in the texture of Boletus edulis resulting from blanching or soaking and blanching, freezing and twelve months' frozen storage. The texture was examined using instrumental as well as sensory profiling methods. Instrumental textural profile analysis (TPA) showed that, there was a reduction in hardness, chewiness and gumminess of 77-100% and an increase in cohesiveness of 121-521% after frozen storage, when compared to the raw material. Measurements using a Kramer shear cell revealed that the changes occurring at all stages of the investigation were similar. The end, the work required to cut strips of mushroom decreased by 3-32%, while the force increased by 27-110%. In the evaluation of texture through sensory profiling, the greatest changes in the characteristics listed occurred as a result of pretreatment and frozen storage. There was a decrease in hardness, brittleness, crispiness and firmness of 0.7-3.5 points, accompanied by an increase in wateriness of 1.8-4.0 points. (C) 2010 Elsevier Ltd and IIR. All rights reserved.
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