Influence of the culinary treatment on the quality of Lactarius deliciosus

Krystyna Pogoń , Grażyna Jaworska , Aleksandra Duda-Chodak , Ireneusz Maciejaszek


The 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.
Author Krystyna Pogoń (FoFT / DoToFVaM)
Krystyna Pogoń,,
- Department of Technology of Fruits, Vegetables and Mushrooms
, Grażyna Jaworska (FoFT / DoToFVaM)
Grażyna Jaworska,,
- Department of Technology of Fruits, Vegetables and Mushrooms
, Aleksandra Duda-Chodak (FoFT / DoFTaTM)
Aleksandra Duda-Chodak,,
- Department of Fermentation Technology and Technical Microbiology
, Ireneusz Maciejaszek (FoFT / DoRaFC)
Ireneusz Maciejaszek,,
- Department of Refrigeration and Food Concentrates
Journal seriesFoods, ISSN 2304-8158, (0 pkt)
Issue year2013
Publication size in sheets0.75
Keywords in Englishmushrooms, Lactarius deliciosus, frying, antioxidant activity, proximate composition, sensory propertie
Internal identifierWTŻ/2013/35
Languageen angielski
Score (nominal)5
ScoreMinisterial score = 0.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 5.0, 26-07-2017, ArticleFromJournal
Citation count*8 (2020-05-29)
Additional fields
FinansowanieThis study was financed by the University of Agriculture, Krakow (Project number BM2012/KSiPOW/4732).
FinansowanieThe study was supported by "Doctus-Scholarship for Ph.D. students in Małopolska" financed by European Social Fund (ESF).
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