Influence of the culinary treatment on the quality of Lactarius deliciosus
Krystyna Pogoń , Grażyna Jaworska , Aleksandra Duda-Chodak , Ireneusz Maciejaszek
AbstractThe influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 106 and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.
|Journal series||Foods, ISSN 2304-8158, (0 pkt)|
|Publication size in sheets||0.75|
|Keywords in English||mushrooms, Lactarius deliciosus, frying, antioxidant activity, proximate composition, sensory propertie|
|Score|| = 0.0, 26-07-2017, ArticleFromJournal|
= 5.0, 26-07-2017, ArticleFromJournal
|Citation count*||8 (2020-05-29)|
|Finansowanie||This study was financed by the University of Agriculture, Krakow (Project number BM2012/KSiPOW/4732).|
|Finansowanie||The study was supported by "Doctus-Scholarship for Ph.D. students in Małopolska" financed by European Social Fund (ESF).|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.