Effect of Some Processing Treatments on Chemical Constituents of Some Edible Mushroom
Abstract: Mushrooms are the edible fungi of commercial importance. It has good nutritional, medicinal value and it was excellent source of protein and was rich of vitamins. Two samples of mushrooms (Agaricus bisporus) and (Pleurotus ostreatus) were used. This Study aim to examine the effects of radiation, blanching, Soaking and manufacturing processes (canning, drying) on chemical constituents and some enzyme activities of mushrooms. Treatment with irradiation. Extending shelf life from 25:30 days, and decreased the content of CP, TSS, but the vit C was increased. There was no remarkable change in TPCs, TFs, but there were significant increases in the TCs. the activity of all enzymes in irradiated samples was lower than in non- irradiated samples. Blanching treatment of preheated (sun, oven dried), soaking and canning caused slight decreases In CP, TSS, TCs and a great loss for vit C, TPCs, TFs. While drying methods caused increase in TPCs and TFs. All treatments caused reduction on the activity of (PPO, tyrosinase, and peroxidase) in both two species. But dehydration and canning caused slight differences in the activity of PAL and Proteases. Agaricus bisporus contained the highest amount of free amino acids, and free sugars whereas Pleurotus ostreatus contained the lowest amount. γ-amino butyric acid was found in both samples. There were losses of contents of free sugars caused in all different treatments.
Publication year 2009
Availability location معهد بحوث تكنولوجيا الأغذية - 9 شارع الجامعة -جيزة-مصر
Availability number
Organization Name
Country Egypt
Author(s) from ARC
Agris Categories Food additives
AGROVOC
TERMS		 Edible fungi. Mushroom houses.
Publication Type PhD Thesis
↑