Changes in Mushroom Texture and Cell Wall Composition Affected by Thermal Processing |
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| Authors: | S. ZIVANOVIC R. BUESCHER |
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| Affiliation: | Author Zivanovic is with Dept. of Food Science and Technology, The Univ. of Tennessee, 2605 River D r., Knoxville, TN 37996. Author Buescher is with Dept. of Food Science, Univ. of Arkansas, 2650 Young Ave., Fayetteville, Ark. Direct inquiries to author Zivanovic (E-mail: ). |
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| Abstract: | ABSTRACT: The effects of thermal processing, calcium, and storage time on texture and cell wall composition of mushrooms were investigated. Whole fruit-bodies were blanched and retorted with addition of 0, 5, or 25 m M CaCl2. Firmness was determined as force for puncturing and toughness as shear force. Alcohol-insoluble fractions were extracted from fresh, blanched, and processed mushrooms. Proteins, carbohydrates, and chitin were analyzed in sequential extracts of alcohol-insoluble solids. Blanching caused an increase in force for puncturing but reduced force for shear. Further retorting did not affect texture, but toughness increased during storage. Calcium increased values for both textural characteristics possibly due to formation of cross-links between proteins and polysaccha-rides. |
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| Keywords: | mushrooms Agaricus bisporus texture thermal processing |
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