Amino Acid Content of Frozen Agaricus bisporus and Boletus edulis Mushrooms: Effects of Pretreatments
Grażyna Jaworska , Emilia Bernaś
AbstractThe 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.
|Journal series||International Journal of Food Properties, ISSN 1094-2912, (A 25 pkt)|
|Publication size in sheets||0.7|
|Keywords in English||amino acid, mushrooms, freezing, pretreatment|
|Score|| = 25.0, 26-07-2017, ArticleFromJournal|
= 25.0, 26-07-2017, ArticleFromJournal
|Finansowanie||The study was financed by the Ministry of Education and Science under research Project No. 2PO6T 041 29.|
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