Frozen French fried mushrooms

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Title: Frozen French fried mushrooms
Authors: Gormley, T. R. (Thomas Ronan)
Walshe, P.E.
Permanent link: http://hdl.handle.net/10197/6966
Date: 1974
Abstract: Mushrooms were soaked in water or salt solution covered with batter, French fried and then blast frozen. Average weight loss/gain for the process for water soaked mushrooms (6 hr soak) was nil. The frozen product had a high quality shelf life of at least 9 months. Samples French fried and frozen within 2 hr of picking had a better flavour and softer texture than those kept at 18C and processed 24 hours later. French fried mushrooms that had been soaked in water or salt solution had a better flavour and texture than unsoaked ones. If the amount of batter used was increased an overall gain in mushroom weight for the process was obtained. However, product acceptability was adversely affected. Alternatively, the mushrooms can be soaked, coated with batter and then frozen. This results in a significant gain (up to 89% of initial weight) to the processor since the weight loss encountered at the frying stage is now passed on to the consumer. The quality of this product was tested after 4 months and was satisfactory.
Type of material: Conference Publication
Keywords: Product weight;Hydration;Shelf life
Language: en
Status of Item: Not peer reviewed
Conference Details: 4th International Congress of Food Science and Technology, Madrid, Spain, September 1974
Appears in Collections:Agriculture and Food Science Research Collection

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