36E-50 |
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J. Y. PARK1, E. M. Kim1, J. W. Jeong2, and G.-H. Kim1. (1) Dept. of Food and Nutrition, Duksung Women's Univ., #419 SsangMun-Dong, ToBong-Ku, Seoul, 132-714, South Korea, (2) Food Industry Promotion Division, Korea Food Research Institute, San46-1, Baekhyun-dong, Bundang-gu, Sungnam-si, Gyeonggi-do, 463-746, South Korea Mushrooms tend to be extremely perishable and rapidly lose the quality attributes such as color, texture and flavor. This study was conducted to investigate adequate conditions that effectively prevent quality deterioration of minimally processed mushrooms (Agaricus bisporus). Whole mushrooms were sliced (about 5µ¯ thickness) and then immersed in several browning inhibitor solutions for 30 seconds. Browning inhibitor solutions were electrolyzed oxidizing water, 0.4% MgCl2 + 0.1% CaCl2 in electrolyzed oxidizing water, 1% ascorbic acid, 1% sodium chloride + 1% ascorbic acid, 0.5% Multipos + 1% ascorbic acid and 0.5% Sporix + 1% ascorbic acid. Immediately after treatments, sliced mushrooms were packed in polyethylene (PE), ethylene vinyl acetate (EVA) and ceramic films, and were stored at 4°É and 20°É. Discoloration of sliced mushrooms was less intense in 0.5% Multipos + 1% ascorbic acid treatment compared to others. Sliced mushrooms treated with 0.5% Multipos + 1% ascorbic acid resulted in a significant reduction of microbial growth than Sliced mushroom with tap water. Shelf life of sliced mushrooms packed with PE was superior to those in other treatments. This study showed that the most effective treatment was 0.5% Multipos + 1% ascorbic acid at 4°É and 20°É.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |