Canning Tests on Mushroom Strain
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|Title:||Canning Tests on Mushroom Strain||Authors:||Gormley, T. R. (Thomas Ronan)
|Permanent link:||http://hdl.handle.net/10197/6986||Date:||1980||Abstract:||Canning tests were carried out on 5 mushroom strains from 2 flushes of 4 separate crops. Particular attention was given to the ratio of whole closed canned mushrooms to that of whole closed canned mushrooms plus canned stems and pieces - i.e. total yield. Factors considered in the tests included grading prior to processing, blanching and retort losses, shrinkage in size and mushroom whiteness. Cream and off-white strains had the highest level of open and misshapen mushrooms prior to processing and a brown strain the lowest. Blanching losses, which comprised shrinkage and mushrooms that opened during blanching, ranged from 37.8% for the cream strain to 22.7% for the brown strain. Values for shrinkage during blanching were similar for the 5 strains with a mean of 19.2% loss in weight. Shrinkage during retorting ranged from 15.0% for the off-white-2 strain to 11.4% for the cream strain. Strains which showed a relatively low level of shrinkage during blanching had a relatively high shrinkage during retorting and combined shrinkage values for blanching and retorting were similar, ranging from 31.5 to 34.0%. The brown strain gave the highest yield of whole closed canned mushrooms at 54.8% and the cream strain the lowest at 45.0%. Corresponding yields of canned stems and pieces were 16.0 and 24.8% respectively. Total yield values for all strains were similar, ranging from 69.7% to 70.8%. Most shrinkage in mushroom size took place during blanching. Colour of the canned mushrooms of the 5 strains was considered acceptable by a sensory panel.||Type of material:||Journal Article||Publisher:||An Foras Talúntais||Keywords:||Shrinkage; Colour; Grading tests||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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