Use of onion extract to prevent enzymatic browning of frozen Agaricus bisporus mushrooms

Bernaś, Emilia; Jaworska, Grażyna

doi:10.1016/j.ijrefrig.2015.04.022

Cited by 17 publications

(21 citation statements)

References 31 publications

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“…This may be explained by the bleaching properties of onion. Bernaś and Jaworska () reported that an aqueous onion extract inhibited enzymatic browning of Agaricus bisporus fruiting bodies and had a beneficial effect on the color of mushrooms during the 8‐month frozen storage. Fermented mushrooms with the addition of onion and other spices obtained significantly higher notes in the 5‐point sensory evaluation compared to fermented mushrooms without spices.…”

Section: Conditions Of Lactic Fermentation and Durability Of The Finimentioning

confidence: 99%

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health‐promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.

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Section: Conditions Of Lactic Fermentation and Durability Of The Finimentioning

confidence: 99%

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…This may be explained by the bleaching properties of onion. Bernaś and Jaworska (2015) reported that an aqueous onion extract inhibited enzymatic browning of A. bisporus fruiting bodies and had a benefi cial eff ect on the colour of mushrooms during 8-month frozen storage.…”

Section: Sensory Analysismentioning

confidence: 99%

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies

Jabłońska‐Ryś

Sławińska

Radzki

et al. 2016

Acta Sci Pol Technol Aliment

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“…According to Reis et al [20] fresh Agaricus bisporus contained an amount of dry matter (8.73 g), which was typical for this species. In comparison to the previous research of the author of the manuscript [2,21] and the research conducted by Li et al, [22] the determined level of dry matter in fresh button mushrooms was higher by 1.33-1.63 g. A similar dependency was also indicated with respect to frozen materials [2] for which the differences were as high as 4.64-5.58 g. The differences that were determined in the contents of dry matter may have resulted above all from the application of different strains of Agaricus bisporus and different parameters of the preliminary treatment.…”

Section: Dry Mattermentioning

confidence: 79%

“…According to Jaworska et al, [36] as well as to Bernaś and Jaworska, [2,21] a considerable effect on the quality of Agaricus bisporus during long-term frozen storage is caused by the preliminary treatment applied before freezing. Bernaś and Jaworska [2] showed that of the vitamins soluble in water and in fats, considerable differences between frozen mushrooms were observed only in the case of vitamin B 3 , B 6 , and α-tocopherol.…”

Section: Vitaminsmentioning

confidence: 99%

Monosodium glutamate equivalents and B-group vitamins in frozen mushrooms

Bernaś

2017

International Journal of Food Properties

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In mushrooms the dominant taste is umami, which is created by monosodium glutamate (MSG)-like amino acids and 5'-nucleotides. In this research, the levels of 5'-nucleotides, free amino acids (liquid chromatography with mass spectrometry; LC-MS), and vitamins from the B-group (high-performance liquid chromatography; HPLC) in frozen white and brown Agaricus bisporus were determined. Before freezing, the mushrooms were blanched in water, and then in a sodium erythorbate and citric acid solution; next these were vacuum impregnated in a sodium metabisulphite and citric acid solution and blanched again in water. The varieties of mushrooms under analysis responded to the pretreatment, freezing, and frozen storage to different degrees. The equivalent concentration of umami was in the range of 0.293-1.709 g MSG/100 g dm and was higher by 26-444% in brown than in white mushrooms. After frozen storage, in the white variety, there was a higher synthesis of 5'-nucleotides and in the brown variety, of free amino acids. The main components responsible for the umami taste in both varieties were 5'-TMP, 5'-UMP, and L-glutamic acid. The white variety contained a higher level of vitamin B 2 and a lower level of vitamins B 1 and B 6 .

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Use of onion extract to prevent enzymatic browning of frozen Agaricus bisporus mushrooms

Cited by 17 publications

References 31 publications

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies

Monosodium glutamate equivalents and B-group vitamins in frozen mushrooms

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