Effect of A. bisporus Mushroom Processing on Qualitative, Nutritional and Quality Characteristics
محورهای موضوعی : Research On Crop EcophysiologyMehrdad Jafarpour 1 , Mehrnoosh Kahvaei 2 , Davoud Ahmadi 3
1 - 1- Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Islamic Azad University, Isfahan (Khorasgan) Branch
2 - Edible and Medicinal Mushroom Research Center, Islamic Azad University, Isfahan (Khorasgan) Branch
3 - MSc., Department of Agriculture and Food Security, Newcastle University, Newcastle upon Tyne, United Kingdom
کلید واژه: Keywords: Infrared, Canning, Shrinkage, Color indices, Amino acids,
چکیده مقاله :
Effect of A. bisporus Mushroom Processing on Qualitative, Nutritional and Quality Characteristics MEHRDAD JAFARPOUR1,2, MEHRNOOSH KAHVAEI2, DAVOUD AHMADI3 1- Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Islamic Azad University, Isfahan (Khorasgan) Branch 2- Edible and Medicinal Mushroom Research Center, Islamic Azad University, Isfahan (Khorasgan) Branch 3-MSc., Department of Agriculture and Food Security, Newcastle University, Newcastle upon Tyne, United Kingdom * Corresponding author E-mail: mehrdad.jafarpour@gmail.com Received: 15 October 2023 Accepted: 25January 2024 ABSTRACT The processing of agricultural products or processing activities is crucial in developing the fruit and vegetable industry, increasing the marketability of fresh produce, and reducing post-harvest waste. This study evaluated the effect of different processing and drying methods (Such as salting, canning, infrared, and hot air) on the quality characteristics of A. bisporus mushroom. The maximum shrinkage ratio was achieved through the infrared treatment, with a value of 6.66 mm, while the lowest was obtained in the salting treatment, with a value of 1.17 mm. The highest fat content was observed in hot air treatment at 5.33%, while the lowest amount was obtained in the canning and salting treatments at 0.66% and 1%, respectively. The highest browning index was reported in the canning treatment, while the lowest was in the infrared and hot air treatments. The highest color change was found in the canning treatment, with a value of 21.45, while the lowest rate was observed in the infrared and hot air treatments, with values of 6.63 and 10.22, respectively. The highest color index of L* was observed in the control, infrared, and hot air treatments. However, the lowest amount was illustrated in the canning treatment. The highest color index of a* was observed in the canning treatment, with a rate of 12.93, while the lowest was found in the infrared, hot air, and control treatments. The highest color index of b* was observed in the salting and canning treatments. On the contrary, the lowest amount was indicated through the control, infrared, and hot air treatments. In general, the study results revealed that the infrared and hot air treatments significantly impacted the improvement of the color indices. Also, the canning treatment preserved the fat content and prevented its excessive oxidation in the A. bisporus mushrooms.
Effect of A. bisporus Mushroom Processing on Qualitative, Nutritional and Quality Characteristics MEHRDAD JAFARPOUR1,2, MEHRNOOSH KAHVAEI2, DAVOUD AHMADI3 1- Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Islamic Azad University, Isfahan (Khorasgan) Branch 2- Edible and Medicinal Mushroom Research Center, Islamic Azad University, Isfahan (Khorasgan) Branch 3-MSc., Department of Agriculture and Food Security, Newcastle University, Newcastle upon Tyne, United Kingdom * Corresponding author E-mail: mehrdad.jafarpour@gmail.com Received: 15 October 2023 Accepted: 25January 2024 ABSTRACT The processing of agricultural products or processing activities is crucial in developing the fruit and vegetable industry, increasing the marketability of fresh produce, and reducing post-harvest waste. This study evaluated the effect of different processing and drying methods (Such as salting, canning, infrared, and hot air) on the quality characteristics of A. bisporus mushroom. The maximum shrinkage ratio was achieved through the infrared treatment, with a value of 6.66 mm, while the lowest was obtained in the salting treatment, with a value of 1.17 mm. The highest fat content was observed in hot air treatment at 5.33%, while the lowest amount was obtained in the canning and salting treatments at 0.66% and 1%, respectively. The highest browning index was reported in the canning treatment, while the lowest was in the infrared and hot air treatments. The highest color change was found in the canning treatment, with a value of 21.45, while the lowest rate was observed in the infrared and hot air treatments, with values of 6.63 and 10.22, respectively. The highest color index of L* was observed in the control, infrared, and hot air treatments. However, the lowest amount was illustrated in the canning treatment. The highest color index of a* was observed in the canning treatment, with a rate of 12.93, while the lowest was found in the infrared, hot air, and control treatments. The highest color index of b* was observed in the salting and canning treatments. On the contrary, the lowest amount was indicated through the control, infrared, and hot air treatments. In general, the study results revealed that the infrared and hot air treatments significantly impacted the improvement of the color indices. Also, the canning treatment preserved the fat content and prevented its excessive oxidation in the A. bisporus mushrooms.
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