Texture studies on mushrooms

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Title: Texture studies on mushrooms
Authors: Gormley, T. R. (Thomas Ronan)
Permanent link: http://hdl.handle.net/10197/6907
Date: 1969
Abstract: Measurement of texture is a useful quality control test for mushrooms. Results of these studies suggest that texture differences in mushrooms may be divided into primary and secondary differences. the former refer to differences caused largely by variation in the dry matter content of mushrooms, the latter to differences caused by variation in the nature of the dry matter content. The shear press was used for measuring mushroom texture. Shearing mushrooms previously sliced with a household egg slicer gave more accurate results than shearing whole individual mushrooms. the relative precision of the shearing operation was the same for different weights of sample but increasing slice size had a slight positive effect on the shear press reading. Taste panels were capable of detecting texture differences in cooked mushrooms which were also detected by the shear press.
Type of material: Journal Article
Publisher: Wiley
Journal: Journal of Food Technology
Volume: 4
Start page: 161
End page: 169
Keywords: Shear pressTaste panelsTexture line
Language: en
Status of Item: Peer reviewed
metadata.dc.date.available: 2015-09-07T14:18:47Z
Appears in Collections:Agriculture and Food Science Research Collection

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