文章基本信息

标题：Influence of the Culinary Treatment on the Quality of Lactarius deliciosus
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作者：Krystyna Pogoń ; Grażyna Jaworska ; Aleksandra Duda-Chodak 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2013
卷号：2
期号：2
页码：238-253
DOI：10.3390/foods2020238
语种：English
出版社：MDPI Publishing
摘要：The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 106 and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.
关键词：mushrooms; Lactarius deliciosus; frying; antioxidant activity; proximate composition; sensory propertie