Amino Acid Content of Frozen Agaricus bisporus and Boletus edulis Mushrooms: Effects of Pretreatments

Grażyna Jaworska , Emilia Bernaś

Abstract

The effect of blanching or soaking and blanching on the amino acid content of frozen A. bisporus and B. edulis mushrooms was determined. Frozen mushrooms contained lower amounts of most amino acids compared to fresh mushrooms. In A. bisporus, the greatest changes were observed in mushrooms soaked and blanched in citric and L-ascorbic acid solution in A. bisporus, while in the case of B. edulis, mushrooms soaked and blanched in solution containing pectin showed the maximum change. Blanched-only products were significantly higher in asparagine, glutamine, isoleucine, and lysine than those that were soaked and blanched.
Author Grażyna Jaworska (FoFT / DoToFVaM)
Grażyna Jaworska,,
- Department of Technology of Fruits, Vegetables and Mushrooms
, Emilia Bernaś (FoFT / DoToFVaM)
Emilia Bernaś,,
- Department of Technology of Fruits, Vegetables and Mushrooms
Journal seriesInternational Journal of Food Properties, ISSN 1094-2912, (A 25 pkt)
Issue year2013
Vol16
No1
Pages139-153
Publication size in sheets0.7
Keywords in Englishamino acid, mushrooms, freezing, pretreatment
DOIDOI:10.1080/10942912.2010.526278
URL http://www.tandfonline.com/doi/abs/10.1080/10942912.2010.526278
Internal identifierWTŻ/2013/31
Languageen angielski
Score (nominal)25
ScoreMinisterial score = 25.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 25.0, 26-07-2017, ArticleFromJournal
Citation count*
Additional fields
FinansowanieThe study was financed by the Ministry of Education and Science under research Project No. 2PO6T 041 29.
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