Comparison of the texture of fresh and preserved Agaricus bisporus and Boletus edulis mushrooms

This work compares changes during the production process and storage period in the texture of canned Agaricus bisporus and Boletus edulis mushrooms previously blanched in water, blanched or soaked and blanched in solutions containing citric, l ‐ascorbic and lactic acids. The texture was examined using instruments textural profile analysis (TPA), Kramer shear cell (KSC)] and sensory analysis five‐point, profiling (P)]. Canning B. edulis mushrooms reduced their hardness, chewiness and gumminess (TPA), the values for force and work (KC), and brittleness and crispiness (P), although increasing their cohesiveness (TPA). Canning A. bisporus mushrooms reduced their hardness (TPA) and the expenditure of work, but increased their cohesiveness, hardness, crispiness and firmness (P). Twelve‐month storage of both species of canned mushrooms led to a reduction in brittleness and crispiness (P). The type of pre‐treatment applied affected the texture only when determined using profile analysis, and significant differences in hardness, crispiness and firmness between blanched‐only and soaked and blanched products were mainly found in B. edulis.