Authors: SuWen Liu XueDong Chang XiuFeng Liu WenHong Jiang XiaoFeng Ma
Publish Date: 2013/08/29
Volume: 52, Issue: 3, Pages: 1304-1315
Abstract
The technology of quickfreezing pastecoated mushrooms Agaricus bisporus was studied and optimized The best microwave pretreatment condition for 1 cm slices regarding color protection was 54 W/g for 55 55–60 and 60 s for mushrooms with 3 4 and 5 cm diameter caps respectively For a batch of paste 6682–10346 g the process parameters considered were oil content 466–634 g water content 381–5626 g and flour content 166–334 g with a constant additional content of 30 g starch 9 g baking powder 26 g carrageenan 30 g salt and 3 g pepper These parameters were investigated using response surface methodology RSM with a central composite design The optimal levels of the major paste components were 300 g flour 4325 g water and 50 g oil The freezing time and sensory acceptability for pastecoated Agaricus bisporusPCAB under the optimized conditions were 749 min and 62 respectively The freezing curves of PCAB were established at different temperatures and the freezing rates were calculated to find the freezing characteristics In addition the cell structure of PCAB frozen at −75 °C the lowest freezing temperature and studied using transmission electron microscopy was similar in quality to that of fresh Agaricus bisporus The results suggested that Agaricus bisporus can be quickfrozen with a paste coating to produce an acceptable and nutritious convenience food
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