Effect of blanching and storage temperatures on the chemical composition of frozen mushrooms (Agaricus bisporus)
1988
Hegedusic, V. (Prehrambeno-tehnoloski fakultet, Zagreb (Yugoslavia)) | Blazevic, B. | Franotovic, M.
The following has been established on the basis of the performed study: The water content decreases in mushrooms blanched in hot water, while the content of dry matter increases; the content of ash increases in mushrooms blanched in sodium thiosulfate or potassium metabisulfite solutions at room temperature. The content of crude and pure proteins decreases regardless of the method of blanching. During storage of frozen mushrooms (at -10'C and -18'C), changes occur in the content of dry matter, protein and ash, depending on the method of blanching and the length and temperature of storage.
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Эту запись предоставил Unassigned data from Yugoslavia