Effects of cellular structure and cell wall components on water holding capacity of mushrooms

Paudel, Ekaraj; Boom, R.M.; Haaren, Els van; Siccama, Joanne W.; Sman, R.G.M. van der

doi:10.1016/j.jfoodeng.2016.04.009

Cited by 36 publications

(24 citation statements)

References 38 publications

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“…This highlights the efficiency of P. eryngii , especially raw and boiled P. eryngii , for retaining water in pork sausages. Moreover, the WHC of P2, P3, and P4 were lower than that of P1, possibly because the high‐temperature treatment destroyed the membrane integrity and cell wall of the mushrooms (Paudel, Boom, van Haaren, Siccama, & van der Sman, ). In this work, the WHC of sausages containing P. eryngii was similar to those of sausages with the pork back fat partially replaced by pre‐emulsified soybean oil stabilized by fish proteins isolate (Cheetangdee, ), but higher than those of frankfurter‐type sausages with the fat partially replaced by hydrolyzed collagen (Sousa et al., ) and lower than those of octopus sausages containing edible cuttlefish gelatin (Souissi et al., ).…”

Section: Resultsmentioning

confidence: 99%

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Wang

Ren

et al. 2019

Journal of Food Science

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The effects of four treatments of Pleurotus eryngii (king oyster mushroom) as replacements for pork back fat were evaluated for the physicochemical, technological, and sensory properties; nitrite content; and amino acid profile in pork sausages. Five batches were manufactured: one control (formulated with pork back fat) and four treatments with raw, boiled, deep‐fried, and fried P. eryngii to replace the pork back fat in sausages. The results indicated that the fat content and energy value decreased, while the protein, moisture, total dietary fiber content, cooking loss, and water‐holding capacity of the modified sausages increased. All samples were judged acceptable for their sensory characteristics, with the best one being the sausage containing deep‐fried P. eryngii. The raw and fried P. eryngii decreased the residual nitrite content in the sausages. Boiled P. eryngii enhanced the essential amino acids content in the sausages, while the other P. eryngii treatments improved the nonessential amino acid content. In summary, P. eryngii may potentially replace fat in sausages. Practical Application In manufacturing pork sausages, the mushroom P. eryngii can substitute pork back fat to improve the nutritional quality by reducing fat and energy value, while enhancing the protein and total dietary fiber content in the sausages. Raw and fried P. eryngii decreased the residual nitrite content in the sausages. This study provides a basis for preparing healthier alternatives to traditional sausages by substituting pork fat with mushrooms.

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Section: Resultsmentioning

confidence: 99%

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Wang

Ren

et al. 2019

Journal of Food Science

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“…Similar to our previous research, three water components with different molecular environments were observed in fresh shiitake mushroom, which were marked as T 21 , T 22 and T 23 . The water in mushrooms can be classified as different water populations in cell walls, cytoplasm, vacuoles and extracellular space (Paudel et al , ). For fresh shiitake mushroom, the water pool T 21 with the shortest relaxation time was assigned to water associated with cell wall polysaccharides.…”

Section: Resultsmentioning

confidence: 99%

“…Water, accounting for 85%–90% of the fresh mushrooms, is held in more than one compartment based on the cellular structure and is a critical factor to maintain the quality of fresh mushrooms (Kumar et al , ; Paudel et al , ). Understanding changes in water mobility and location during storage is essential to explain the relation of moisture migration and the physico‐chemical quality of foods (Fundo et al , ; Fundo et al , ).…”

Section: Introductionmentioning

confidence: 99%

Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration

Cheng

Yang

et al. 2019

Int J of Food Sci Tech

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Water is a critical factor influencing the quality of mushrooms. This paper investigated the moisture migration of shiitake mushroom during storage using low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) and its relationship to quality deterioration. Three water components assigned as water in different cell compartments of cell wall, cytoplasm and vacuole were observed in shiitake mushroom matrix. As the prolonging of storage time, the right shift of immobilised water and left shift of free water led to the merge of these two peaks at the end of storage. The increase in peak area of water in cytoplasm and decrease in the peak area of water in vacuole indicated evident moisture migration from vacuole to cytoplasm. MRI images showed heterogeneous water distribution in shiitake mushroom, and the water migrated from centre to surface, then evaporated to the environment. Besides, the moisture migration might be related to the weight loss and textural softening of shiitake mushroom.

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“…Thermal treatments are known to destroy the cell membrane integrity of plant cells [35] . Ekaraj Paudel et al [36] studied the relationship between water holding capacity and cell membrane integrity loss and cell wall structure polymer state changes in hydrated mushrooms. The results showed that the loss of water holding capacity after heat treatment is closely related to the loss of cell membrane integrity.…”

Section: Water Holding Capacity and Water Binding Capacitymentioning

confidence: 99%

Effects of different drying methods on drying kinetics and physicochemical properties of Chrysanthemum morifolium Ramat

Lin

Zhou

et al. 2019

International Journal of Agricultural and Biological Engineering

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The effects of infrared-assisted hot-air drying (IR-HAD), temperature, humidity controlled hot-air drying (THC-HAD), and hot-air drying (HAD) on the drying kinetics, physicochemical properties, chlorogenic acid content and microstructure of chrysanthemum were experimentally examined. The results showed that the drying time reduced with increasing air drying temperature, with IR-HAD needing the shortest drying time, followed by THC-HAD and HAD. The effective moisture diffusivities (D eff) of chrysanthemum under IR-HAD, THC-HAD, and HAD at 60°C were 3.22×10-9 m 2 /s, 2.19×10-9 m 2 /s, and 2.89×10-9 m 2 /s, respectively. IR-HAD preserved chrysanthemum surface color better than THC-HAD and HAD, whereas the THC-HAD samples obtained higher water holding capacity (WHC), water binding capacity (WBC), and chlorogenic acid content. Additionally, peroxidase (POD) residual activity of the samples decreased with increasing blanching time. The current work provides a theoretical basis for the drying of chrysanthemum.

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Effects of cellular structure and cell wall components on water holding capacity of mushrooms

Cited by 36 publications

References 38 publications

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration

Effects of different drying methods on drying kinetics and physicochemical properties of Chrysanthemum morifolium Ramat

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