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Changes in Mushroom Texture and Cell Wall Composition Affected by Thermal Processing
Author(s) -
ZIVANOVIC S.,
BUESCHER R.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb17885.x
Subject(s) - blanching , food science , chemistry , mushroom , texture (cosmology) , calcium , pectin , composition (language) , puncturing , cell wall , shear force , materials science , composite material , biochemistry , linguistics , philosophy , statistics , mathematics , organic chemistry , artificial intelligence , computer science , image (mathematics)
The effects of thermal processing, calcium, and storage time on texture and cell wall composition of mushrooms were investigated. Whole fruit‐bodies were blanched and retorted with addition of 0, 5, or 25 m M CaCl2. Firmness was determined as force for puncturing and toughness as shear force. Alcohol‐insoluble fractions were extracted from fresh, blanched, and processed mushrooms. Proteins, carbohydrates, and chitin were analyzed in sequential extracts of alcohol‐insoluble solids. Blanching caused an increase in force for puncturing but reduced force for shear. Further retorting did not affect texture, but toughness increased during storage. Calcium increased values for both textural characteristics possibly due to formation of cross‐links between proteins and polysaccha‐rides.