BLANCHING PROCESS OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) AND ITS EFFECT ON PARAMETERS OF TECHNOLOGICAL INTEREST IN ARGENTINA

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Auteur principal:	M. B. Vullioud
Format:	Artículo científico
Langue:	en
Publié:	Colegio de Postgraduados 2011
Sujets:	Biología enzymes Argentina blanching oyster mushrooms mushroom density
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_version_	1866567541757837312
author	M. B. Vullioud
author_facet	M. B. Vullioud
contents	BLANCHING PROCESS OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) AND ITS EFFECT ON PARAMETERS OF TECHNOLOGICAL INTEREST IN ARGENTINA M. B. Vullioud R. Rusalen A. De Michelis Biología enzymes Argentina blanching oyster mushrooms mushroom density Oyster mushrooms (Pleurotus ostreatus) were processed in order to increase the variety of products available to the Argentine consumer. We studied several parameters of blanching, including the presence of enzymes (polyphenol oxidases, peroxidases) and physical variables (density, weight loss, volumetric shrinkage). Oyster mushrooms studied were characterized on a fresh weight basis (moisture: 88.89%; total carbohydrates: 7.74%; protein (total nitrogen x 6.25): 2.27%; total lipids: 0.10%; total ash: 1.00%). A blanching time of 15 s, involving a mushroom mass (kg) / water (L) ratio of 1/3, was sufficient to inactivate enzymatic effects in all temperatures studied (70 C, 80 C, 90 C, 100 C). The volumetric shrinkage of the cap was greater than that of the stipe in all temperatures, reaching 25% and 20%, respectively, between 90 s and 120 s. Weight loss was high at the beginning of the blanching process, about 40% (cap) and 22% (stipe) after 15 s, decreased again 20% after 120 s, and remained nearly constant thereafter. A blanching time of 150 s is recommended for freezing oyster mushrooms, as volumetric shrinkage and weight loss were at minimum levels and no enzymatic activity was detected. A longer blanching time is recommended for canning oyster mushrooms because volumetric shrinkage increases up to 900 s of processing. 2011 artículo científico 1534-2581 https://www.redalyc.org/articulo.oa?id=68519085002 en http://www.redalyc.org/revista.oa?id=685 Micología Aplicada International application/pdf Colegio de Postgraduados Micología Aplicada International (México) Num.2 Vol.23
format	Artículo científico
id	redalyc_68519085002
language	en
publishDate	2011
publisher	Colegio de Postgraduados
spellingShingle	BLANCHING PROCESS OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) AND ITS EFFECT ON PARAMETERS OF TECHNOLOGICAL INTEREST IN ARGENTINA M. B. Vullioud Biología enzymes Argentina blanching oyster mushrooms mushroom density BLANCHING PROCESS OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) AND ITS EFFECT ON PARAMETERS OF TECHNOLOGICAL INTEREST IN ARGENTINA M. B. Vullioud R. Rusalen A. De Michelis Biología enzymes Argentina blanching oyster mushrooms mushroom density Oyster mushrooms (Pleurotus ostreatus) were processed in order to increase the variety of products available to the Argentine consumer. We studied several parameters of blanching, including the presence of enzymes (polyphenol oxidases, peroxidases) and physical variables (density, weight loss, volumetric shrinkage). Oyster mushrooms studied were characterized on a fresh weight basis (moisture: 88.89%; total carbohydrates: 7.74%; protein (total nitrogen x 6.25): 2.27%; total lipids: 0.10%; total ash: 1.00%). A blanching time of 15 s, involving a mushroom mass (kg) / water (L) ratio of 1/3, was sufficient to inactivate enzymatic effects in all temperatures studied (70 C, 80 C, 90 C, 100 C). The volumetric shrinkage of the cap was greater than that of the stipe in all temperatures, reaching 25% and 20%, respectively, between 90 s and 120 s. Weight loss was high at the beginning of the blanching process, about 40% (cap) and 22% (stipe) after 15 s, decreased again 20% after 120 s, and remained nearly constant thereafter. A blanching time of 150 s is recommended for freezing oyster mushrooms, as volumetric shrinkage and weight loss were at minimum levels and no enzymatic activity was detected. A longer blanching time is recommended for canning oyster mushrooms because volumetric shrinkage increases up to 900 s of processing. 2011 artículo científico 1534-2581 https://www.redalyc.org/articulo.oa?id=68519085002 en http://www.redalyc.org/revista.oa?id=685 Micología Aplicada International application/pdf Colegio de Postgraduados Micología Aplicada International (México) Num.2 Vol.23
title	BLANCHING PROCESS OF OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) AND ITS EFFECT ON PARAMETERS OF TECHNOLOGICAL INTEREST IN ARGENTINA
topic	Biología enzymes Argentina blanching oyster mushrooms mushroom density
url	https://www.redalyc.org/articulo.oa?id=68519085002

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