The effects of different cooking modes on the 137Cs, 40K, and total K content in Boletus edulis (King Bolete) mushrooms
2021
Saba, Martyna | Falandysz, Jerzy
This study aimed to get an insight into the effects of household processing on the leaching behaviour of ¹³⁷Cs and ⁴⁰K from fresh, frozen and dried Boletus edulis (King Bolete) mushrooms. Three processes were investigated—blanching, blanching and pickling, and drying followed by grinding and soaking. The activity concentrations of ¹³⁷Cs and ⁴⁰K in the fresh unprocessed mushrooms were 270 Bq kg⁻¹ dry biomass (27 Bq kg⁻¹ whole weight) and 590 Bq kg⁻¹ db (59 Bq kg⁻¹ ww), respectively. Blanching of fresh mushrooms decreased ¹³⁷Cs activity by 55%, and ⁴⁰K activity by 34%, and blanching of deep-frozen mushrooms caused a reduction of 52% and 44% (db) (equivalent to whole weight reductions of 37% and 8.5%, and 67% and 22%, respectively). Blanching and pickling of fresh mushrooms decreased ¹³⁷Cs activity by 83% and ⁴⁰K activity by 87%, while blanching deep-frozen mushrooms resulted in decreases of 88% and 80% (db) (whole weight decreases of 77% and 81%, and by ~ 84% and 72%, respectively). This study confirms earlier reports that blanching of fresh or frozen mushrooms alone is not as efficient at removing ¹³⁷Cs as blanching followed by pickling. The study also shows that the initial rate of fruiting body disintegration and pre-preparation (comparing fresh, deep-frozen, or dried and ground) can have an impact on the leaching rate of the water soluble fraction of metallic elements.
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