Effect of Processing on Nutritional Characteristics the Agaricus Bisporus Mushroom
الموضوعات : Research On Crop EcophysiologyMehrdad Jafarpour 1 , Mehrnoosh Kahvaei 2 , Davoud Ahmadi 3
1 - 1- Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University
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
الکلمات المفتاحية: Keywords: Infrared, Canning, Amino acids,
ملخص المقالة :
ABSTRACT With the advancements in knowledge and development of industry, the processing methods have also evolved and become more complex and efficient. The processing of agricultural products or processing activities is vital in developing the fruit and vegetable industry, increasing the marketability of fresh products, and reducing post-harvest waste. The current research was conducted randomly with four treatments in three repetitions in 2022-2023 at the Edible & Medicinal Mushroom Research Center Islamic Azad University of Isfahan (Khorasgan). 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 evaluated traits included volatile and nonvolatile compounds, amino acid, Based on the analysis and identification of volatile and nonvolatile compounds in fresh A. bisporus mushroom samples, Heptane, 3-methyl-, Heptane, 2-methyl-, Octane, Cyclopentane, 1-ethyl-3-methyl, Heptane, Heptane, 2 -methyl-, Nonane, Cyclohexane, methyl-, Octane, 4-methyl-, Decane, Octane, 2,6-dimethyl-, Nonane, 2-methyl-, Octane, 3-methyl- with values of 14/74, 13/85, 12/49, 7/36, 6/60, 5/53, 5/38, 3/31, 3/13, 2/89, 2/64, 1/97 and 1/94 percent, respectively, were the highest amount of compounds. According to the results of amino acid analysis, 15 different amino acid compounds were identified in the fruiting organ of A. bisporus mushroom, and the amount of these compounds varied under different drying methods. The research findings showed that serine had the highest concentration of amino acids, with values of 44.4, 37.6, and 8.1 grams per 100 grams of dry weight, respectively, under the infrared, salting, and hot air treatments. In general, the study results revealed that the infrared and hot air treatments significantly impacted the improvement of the increased the amount of amino acids. Also, the canning treatment preserved the fat content and prevented its excessive oxidation in the A. bisporus mushrooms. Keywords: Infrared, Canning, Amino acids
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