A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons
-
Published:2022-05-10
Issue:
Volume:16
Page:258-270
-
ISSN:1337-0960
-
Container-title:Potravinarstvo Slovak Journal of Food Sciences
-
language:
-
Short-container-title:Potr. S. J. F. Sci.
Author:
Nesterenko NataliiaORCID, Belinska SvitlanaORCID, Motuzka Iuliia, Mardar Maryna, Bolila Nadiia, Slobodyanyuk Natalia, Ivaniuta AnastasiiaORCID, Menchynska AlinaORCID, Holembovska NataliiaORCID, Israelian ValentynaORCID
Abstract
It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation methods, particularly freezing. It has been found that the freezing of mushrooms without pretreatment does not provide a high-quality finished product. It justifies the expediency of mushroom pretreatment before freezing to stabilize their consumer properties. The inhibition effect of high temperatures on the oxidoreductase activity has been confirmed, ensuring the high preservation of cultivated champignons' natural color and consistency. A quasimetric assessment of the quality of quick-frozen cultivated mushrooms was performed, and the optimal heat treatment parameters were determined. Before freezing, blanched mushrooms' efficiency with polysaccharides has been scientifically proved. Rational concentrations and types of polysaccharides for mushroom processing have been determined. It has been established that blanching champignons in 0.1% citric acid solution followed by xanthan gum (0.2%), guar gum (0.1%), and lamidan (0.1%) processing ensure stability of consumer properties of quick-frozen semifinished products made of cultured champignons. After defrosting, they have an attractive appearance, natural light brown colour, elastic consistency, well-expressed mushroom flavour, and harmonious taste.
Publisher
HACCP Consulting
Reference40 articles.
1. Belinska, S., Kamienieva, N., Levitskaya, S., Roskladka, A. (2018). Effect of blanching and treatment with a salt solution on the biological value of broccoli. In Eastern-European Journal of Enterprise Technologies, (Vol. 3, Issue 11(93), pp. 25–32). Elsevier BV. https://doi.org/10.15587/1729-4061.2018.133307 2. Belinska, S., Levitskaya, S., Roskladka, A., Kitayev, O., Kamienieva, N. (2018). The peculiarities of crystal formation during freezing of broccoli. In Journal of Food science and technology (Vol. 12, Issue 3, pp. 21–27).WoS. https://doi.org/10.15673/fst.v12i3.1036 3. Dubinina, A., Selyutina, G., Letuta, T., Shcherbakova, T., Afanasieva, V. (2017). Effect of the parameters of rhubarb and gooseberry treatment on the formation of color. In Eastern-European Journal of Enterprise Technologies (Vol. 6, Issue 11(90), pp. 66–71). Elsevier BV. https://doi.org/10.15587/1729-4061.2017.117253 4. Zamorska, I., Zamorskyi, V., Halahur, Y., Osyka, V., Belinska, S., Motuzka, Yu., Bozhko, T., Krasulya, O., Fil, M. (2019). Improvement of the technology of garden strawberry Jam in combination with apple puree. In Eastern-European Journal of Enterprise Technologies (Vol. 6, Issue 11(102), pp. 14–21). Elsevier BV. https://doi.org/10.15587/1729-4061.2019.183723 5. Orlova, N., Belinska, S. (2005). Frozen fruit and vegetable products: problems of assortment and quality formation. KNTEY.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|