Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics,color, and texture |
| |
| Affiliation: | 1. Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Colinas del Cimatario, CP. 76090 Santiago de Querétaro. Mexico;2. Tecnológico Nacional de México, Instituto Tecnológico de Celaya, Antonio García Cubas Pte No. 600 esq, Av. Tecnológico, Col. Fovissste, CP. 38010, Celaya, Guanajuato. Mexico;3. PROPAC, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, C.P. 76010 Santiago de Querétaro, Mexico;1. School of Electronic Information and Electrical Engineering, Chengdu University, Chengdu 610100, China;2. State Key Laboratory of Process Automation in Mining & Metallurgy/Beijing Key Laboratory of Process Automation in Mining & Metallurgy, Beijing, China;3. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China;4. College of Electronics and Information Engineering, Sichuan University, Chengdu 610065, China;1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand;2. Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand;1. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil;2. Institute of Biosciences, Department of General and Applied Biology, São Paulo State University, Rio Claro, SP, Brazil;3. Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University, Niterói, RJ, Brazil;4. Research Informatics Core, Research Resource Center, University of Illinois at Chicago, Chicago, IL, USA;5. Department of Food Technology, Federal Institute Goiano, Rio Verde, GO, Brazil;6. Department of Food Technology, Federal Institute of Rio de Janeiro, Rio de Janeiro, RJ, Brazil |
| |
| Abstract: | The effect of ohmic heating blanching (OHB) on the inactivation kinetics of polyphenol oxidase (PPO), color, and texture from Agaricus bisporus mushroom treated at different temperatures (67–90 °C) for 1 to 5 min was investigated in the present work. OHB and conventional blanching (CB) treatments were able to inactivate mushroom PPO. However, the inactivation kinetics results showed a lower energy activation (Ea) value during OHB (16.03 ± 1.34 KJmol-1) compared to conventional blanching (20.07 ± 1.85 KJmol-1). Significant differences were observed in color (L*, h° and ΔE) and mushroom texture between the blanching treatments. Nevertheless, both treatments caused minimal physicochemical changes. Therefore, OHB is a promising technology for mushroom blanching because it promotes PPO inactivation in less time and reduces the impact on the color and texture of mushrooms compared to CB. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
