Preservation of button mushroom (Agaricus bisporus)
2002
Kausar, T. | Atika, R. | Chaudhri, N. | Shah, W.H.,Pakistan Council ofScientific and Industrial Research Lab., Lahore (Pakistan). Biotechnologyand Food Research Centre
Fresh button mushrooms (Agaricus bisporus) were blanched and thendipped in combination of different chemicals and kept at 27 plus minus 2degree C for 5-6 weeks. Sensory evaluation of fresh and preservedmushrooms showed that best preservation occurred when mushroomswere stored in solution containing 2.5% sodium chloride, 0.1% ascorbicacid and 0.2% sodium bicarbonate. Sorbic acid (0.0025%) when used alonealso showed excellent overall acceptability (87.7%) which was almost atpar (89%) with the combination of sodium chloride and otherpreservatives.
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