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Reducing Shrinkage in Canned and Frozen Mushrooms
Date Issued
1982
Date Available
2015-09-07T10:01:43Z
Abstract
The process involving a preliminary soaking of the mushrooms in water for 20 min followed by a chill storage period followed by a further water soak for 2 hr, and known as the 3S process, gave a considerable reduction in total shrinkage in both brown and white strain canned mushrooms compared with the control samples. Water uptake by the mushrooms in the 3S process was greatest when the soaking water temperature was between 20 and 30°C and had a pH of 8. Citric acid in the blanch water enhanced the colour of the canned 3S treated mushrooms. Blanching in water at pH 8 gave better weight retention in the canned 3S product than when pH values were lower and the addition of starch to the blanch water also reduced blanching loss. Prestoring mushrooms for 72 hr prior to the 3S process had no effect on total shrinkage values but gave a less white canned product. The use of the 3S process on mushrooms for freezing resulted in better weight retention after blanching, but a less white product, compared with mushrooms that received a straight water soak, or no water soak.
Other Sponsorship
National Board for Science and Technology
Type of Material
Journal Article
Publisher
An Foras Talúntais
Journal
Irish Journal Food Science and Technology
Volume
6
Start Page
165
End Page
175
Keywords
Web versions
Language
English
Status of Item
Peer reviewed
This item is made available under a Creative Commons License
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