Influence of long-term freezing and thawing conditions on the taste and content of chemical ingredients in log-cultivated fruiting bodies of shiitake, Lentinula edodes
2018
Tabuchi, A. | Sakuno, E.
The harvest season of fruiting bodies of shiitake mushrooms (Lentinula edodes) cultivated on logs in the open air is from late autumn to spring. To identify optimal conditions the long-term storage of mushrooms, we investigated the impact of mushroom freezing on the edibility and ingredient composition, such as levels of free carbohydrates and 5'-guanosine monophosphate (5'-GMP). Frozen shiitake mushrooms were thawed by following methods: microwave treatment, steaming, soaking in running water, and boiling. Running water thawing was found to be the most suitable method, in terms of especially overall taste balance. The state of mushrooms before freezing affected the sensory evaluation, e.g., moistened fruiting bodies were assigned a relatively high rating, whereas the ones briefly spin-dried before freezing displayed lower quality. Glucose content decreased as a function of the freezing time. There was no significant change in the fructose, trehalose, and 5'-GMP levels with increasing freezing time. In a comprehensive evaluation of palatability including samples that had been kept frozen for more than 1 year, those frozen for 3 months were assigned the highest rating, whereas those frozen for 1, 12, 13, and 15 months received approximately equal ratings. Our results suggest that a long-term freezing followed by appropriate thawing may preserve high-quality in shiitake mushrooms.
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