Effects of blanching, chemical dipping, freezing methods and storage period on quality of frozen mushrooms.
1988
Lee Y.C. | Lee K.H.
Effects of blanching time, chemical dipping, freezing method and storage period on texture, color yield of frozen whole and sliced mushrooms were investigated. Frozen whole mushrooms blanched for 5min. had markedly tougher texture than mushrooms blanched for 1 or 2 minutes. As the storage time of frozen mushrooms increased from 3 to 6 months, shear press values increased very significantly. The texture of fresh frozen and plate frozen mushrooms was simial after 3 months storage. Blanching time did not affect texture of frozen sliced mushrooms significantly, but storage time did. The results of sensory evaluation for texture were in good agreement with shear press values. Chemical dipping methods were effective in maintaining desirable color of frozen whole and sliced mushrooms stored for 3 months. The yield of frozen whole mushrooms was significantly increased by shortening blanching time in combination with chemical dipping. Sliced mushrooms required at least 2 min. blanching, to avoid excessive breakage in mechanical slicing operation, for better yield.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Wolters Kluwer
