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- Title
BLANCHING PROCESS OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) AND ITS EFFECT ON PARAMETERS OF TECHNOLOGICAL INTEREST IN ARGENTINA.
- Authors
Vullioud, M. B.; Rusalen, R.; Michelis, A. De
- Abstract
Oyster mushrooms (Pleurotus ostreatus) were processed in order to increase the variety of products available to the Argentine consumer. We studied several parameters of blanching, including the presence of enzymes (polyphenol oxidases, peroxidases) and physical variables (density, weight loss, volumetric shrinkage). Oyster mushrooms studied were characterized on a fresh weight basis (moisture: 88.89%; total carbohydrates: 7.74%; protein (total nitrogen x 6.25): 2.27%; total lipids: 0.10%; total ash: 1.00%). A blanching time of 15 s, involving a mushroom mass (kg) / water (L) ratio of 1/3, was sufficient to inactivate enzymatic effects in all temperatures studied (70 C, 80 C, 90 C, 100 C). The volumetric shrinkage of the cap was greater than that of the stipe in all temperatures, reaching 25% and 20%, respectively, between 90 s and 120 s. Weight loss was high at the beginning of the blanching process, about 40% (cap) and 22% (stipe) after 15 s, decreased again 20% after 120 s, and remained nearly constant thereafter. A blanching time of 150 s is recommended for freezing oyster mushrooms, as volumetric shrinkage and weight loss were at minimum levels and no enzymatic activity was detected. A longer blanching time is recommended for canning oyster mushrooms because volumetric shrinkage increases up to 900 s of processing.
- Subjects
ARGENTINA; PLEUROTUS ostreatus; POLYPHENOL oxidase; PEROXIDASE; CANNED mushrooms; WEIGHT loss
- Publication
Micologia Aplicada International, 2011, Vol 23, Issue 2, p47
- ISSN
1534-2581
- Publication type
Article