Effects of pre-treatments on the qualities of vacuum fried grey oyster mushroom (Pleurotus sajor-caju (Fr.) Singers) | ผลของกรรมวิธีก่อนการทอดต่อคุณภาพของเห็ดนางฟ้าทอดสุญญากาศ
2008
Poraya Saowalak(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Thongchai Suwonsichon(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Purpose of this study was to investigate the results of process of pre-treatment on the qualities of vacuum fried grey oyster mushroom. The four research methods addressed in this study were 1) control sampling 2) blanching 80 deg C 2 min 3) freezing -18 deg C 24 hr 4) blanching 80 deg C 2 min and freezing -18 deg C 24 hr on the qualities of vacuum fried grey oyster mushroom. All samples were pre-treated and fried in palm oil at 115 deg C, a vacuum pressure 620 mm.Hg for 15 min. The results showed that pre-treatments had significant (p LT 0.05) effects on color, mositure content, oil content, maximum force and total work. Sensory evaluation was also conducted by 50 consumers using hedonic scaling. The results of this study showed that effects of pre-treatments had significant (p LT 0.05) effects on appearance, crispy, oil content and overall liking. Therefore, blancing grey osyter mushroom at 80 deg C 2 min and then freezing at -18 deg C 24 hr before vacuum frying were the suitable pre-treatment condition. It could improve color, texture and minimal moisture as well as oil uptake.
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