Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

Foods

Krystyna Pogoń²  Grażyna Jaworska²  Aleksandra Duda-Chodak¹ 

[1] Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland; E-Mail:;Department of Raw Material and Processing of Fruit and Vegetables, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland; E-Mail:

关键词: mushrooms;    Lactarius deliciosus;    frying;    antioxidant activity;    proximate composition;    sensory propertie;   

DOI  :  10.3390/foods2020238

来源: mdpi

【 摘 要 】

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 10⁶ and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.