Now showing 1 - 4 of 4
  • Publication
    Mushroom Processing Retaining Colour Without Losing Weight
    (Mushroom Growers Association, 1986) ;
    Processed mushrooms must be blanched so that they will retain an acceptable white colour. However,. This can lead to a weight loss of between 20 and 30 per cent, which is bad economy for the processor. Research at Kinsealy Research Centre has come up with some solution for this problem. Breading of unblanched mushrooms prior to freezing is one. Another successful technique is to treat mushrooms with xanthan gum prior to blanching in the case of frozen or canned mushrooms.
  • Publication
    Quality and Performance of Eight Tomato Cultivars in a Nutrient Film Technique System
    Tests showed that fruits of eight tornato cultivars grown by nutrient film technique were significantly different in respect of mineral, soluble solids and acidity content and in electrical conductivity and firmness values. The cultivars also differed in yield, but there were no differences in nitrate or β-carotene content the fruit flavour of the cultivars was considered by taste panels to be similar. Fruit of all the cultivars stored well at 18-22 °C over a 14-day period. There was a rise and later a decline in the values for soluble solids, electrical conductivity and titratable acidity between the first {24 April) · and last (29 September) laboratory testing dates. Fruit grown by nutrient film technique had less Na, K, Mg, NO~ and alcohol-insoluble solids than fruit from peat or soil; values for Ca, vitan1in C and β-carotene were between those found in tomatoes from peat and soil
  • Publication
    Frozen French fried mushrooms
    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.
  • Publication
    Reducing Shrinkage in Canned and Frozen Mushrooms
    (An Foras Talúntais, 1982) ;
    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.