The taste and the component contents of freezer stored shiitake, Lentinula edodes
2019
Sakuno, E. | Tabuchi, A. | Terashima, K.
Shiitake log cultivation in the woodlands near villages results in production of mushrooms from winter to spring; these mushrooms are of high-quality and taste good. If shiitake mushrooms could be stored for a long time while maintaining the high-quality and good taste, consumption of log-cultivated shiitake would expand. In this study, quantitative analysis of components related to taste or functionality, as well as sensory evaluation tests, were performed in order to reveal the usefulness of freezer storage of log-cultivated fresh shiitake. Fresh and frozen shiitake mushrooms of the Kinko 115 or Kinko N115 variety that were log-cultivated in the woodlands were used for analysis of various components. Hot water extract of frozen shiitake samples exhibited higher glucose and fructose content than the hot water extract of fresh shiitake. As for free amino acids, glutamic acid and glutamine were more abundant in the fresh sample extracts, while alanine, leucine, phenylalanine were more abundant in the frozen sample extracts. There was no significant difference between both samples with respect to the 5'-guanosine monophosphate (GMP), ergothioneine, and eritadenine content. The taste of fresh or frozen shiitake mushrooms was compared by sensory evaluation test using Kinko 702 and Kinko 706. We found that the flavor and smell of cooked frozen shiitake were slightly stronger than those of cooked fresh shiitake, but the comprehensive tastes of the two samples were not different.
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