ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The effects of thermal processing, calcium, and storage time on texture and cell wall composition of mushrooms were investigated. Whole fruit-bodies were blanched and retorted with addition of 0, 5, or 25 mMCaCl2. Firmness was determined as force for puncturing and toughness as shear force. Alcohol-insoluble fractions were extracted from fresh, blanched, and processed mushrooms. Proteins, carbohydrates, and chitin were analyzed in sequential extracts of alcohol-insoluble solids. Blanching caused an increase in force for puncturing but reduced force for shear. Further retorting did not affect texture, but toughness increased during storage. Calcium increased values for both textural characteristics possibly due to formation of cross-links between proteins and polysaccha-rides.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb17885.x
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