A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons

Potravinarstvo

Natalia Slobodyanyuk¹  Alina Menchynska²  Anastasiia Ivaniuta³  Nataliia Holembovska⁴  Valentyna Israelian⁵  Maryna Mardar⁶  Nataliia Nesterenko⁷  Nadiia Bolila⁸  Iuliia Motuzka⁹  Svitlana Belinska^1,10 

[1] National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products Department of technology of meat, fish and marineproducts, Polkovnyka Potekhina, str. 16, Kyiv, 03040, Ukraine,Tel.: [phone];National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, 03040, Kyiv, Ukraine,Tel.: [phone];National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, Kyiv, 03040, Ukraine, Tel.: [phone];National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina., Str., 16, Kyiv, 02163, Ukraine, Tel.: [phone];National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine,Tel.: [phone];Odesa National Academy of Food Technologies, Faculty of Management, Marketing and Logistics, Department of Marketing Business and Trade, Kanatna Str., 112, 65039, Odesa, Ukraine, Tel.:[phone];State University of Trade and Economics/Kyiv National University of Trade and Economics, Faculty of Trade and Marketing, Department of Commodity Science, Safety and Quality Management, Kyoto Str.,19, 02156, Kyiv, Ukraine, Tel.: [phone];State University of Trade and Economics/Kyiv National University of Trade and Economics, Faculty of Trade and Marketing, Department of Commodity Science, Safety and Quality Management, Kyoto Str.,19, 02156, Kyiv, Ukraine, Tel.:[phone];State University of Trade and Economics/Kyiv National University of Trade and Economics, Faculty of Trade and Marketing, Department of Commodity Science, Safety and Quality Management, Kyoto Str.,19, 02156, Kyiv, Ukraine, Tel.:[phone];State University of Trade and Economics/Kyiv National University of Trade and Economics, Faculty of Trade and Marketing, Department of Commodity Science, Safety and Quality Management, Kyoto Str.,19, 02156, Kyiv, Ukraine, Tel.:[phone];

关键词: mushrooms;    semifinished product;    cultivated champignons;    quality models;    consumer properties;   

DOI  :  10.5219/1755

来源: DOAJ

【 摘 要 】

It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation methods, particularly freezing. It has been found that the freezing of mushrooms without pretreatment does not provide a high-quality finished product. It justifies the expediency of mushroom pretreatment before freezing to stabilize their consumer properties. The inhibition effect of high temperatures on the oxidoreductase activity has been confirmed, ensuring the high preservation of cultivated champignons' natural color and consistency. A quasimetric assessment of the quality of quick-frozen cultivated mushrooms was performed, and the optimal heat treatment parameters were determined. Before freezing, blanched mushrooms' efficiency with polysaccharides has been scientifically proved. Rational concentrations and types of polysaccharides for mushroom processing have been determined. It has been established that blanching champignons in 0.1% citric acid solution followed by xanthan gum (0.2%), guar gum (0.1%), and lamidan (0.1%) processing ensure stability of consumer properties of quick-frozen semifinished products made of cultured champignons. After defrosting, they have an attractive appearance, natural light brown colour, elastic consistency, well-expressed mushroom flavour, and harmonious taste.

【 授权许可】

Unknown