...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Microbial & Biochemical Technology >Effects of Some Preservation Methods on the Nutrient and Mineral Compositions of Three Selected Edible Mushrooms
【24h】

Effects of Some Preservation Methods on the Nutrient and Mineral Compositions of Three Selected Edible Mushrooms

机译：几种保存方法对三种食用菌营养和矿物质组成的影响

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The global commercial mushroom production today is increasing yearly. To enhance the supply, many food processing industries normally provide a wide range of canned and processed edible mushroom products such as frozen, sterilized, dried, pickled, marinated and salted mushrooms in forms of mushroom powder, paste, concentrates and extracts. This study was therefore aimed at investigating the effects of popular preservation methods on the nutrient and mineral compositions of three selected oyster mushrooms of economic importance (Pleurotus ostreatus, Pleurotus florida and Pleurotus sajor-caju). Fresh mushroom samples were purchased from mushroom farms; each mushroom was shared into five different groups and processed as fresh, refrigerated, sundried, oven dried and micro-wave dried groups, they were thereafter analyzed for nutrient and mineral compositions. The results obtained revealed that the preservation method had significant effects on the nutrient and mineral compositions of the mushroom samples. Notably, the lowest weight values were obtained from the sundried mushroom samples while the highest value was obtained from the fresh samples. The microwave mushroom samples were richer in nutrient and mineral compositions as compared to the other three preservation methods but in all lower than the fresh samples. It is therefore concluded that the preservation methods had effects on the nutrient and mineral contents of mushrooms. However, if there is need for preservation of excess mushrooms, preservation through micro-wave drying is recommended best among the four processing methods for mushrooms preservation since it was able to retain the highest value of protein in all the studied mushrooms.
机译：今天，全球商业蘑菇产量逐年增加。为了增加供应，许多食品加工业通常以蘑菇粉，糊状，浓缩物和提取物的形式提供各种罐头和加工后的食用蘑菇产品，例如冷冻，灭菌，干燥，腌制，腌制和腌制的蘑菇。因此，本研究旨在调查流行的保存方法对三种具有经济重要性的精选牡蛎蘑菇（平菇，平菇和大白菇）的营养和矿物质组成的影响。新鲜蘑菇样品购自蘑菇农场;将每个蘑菇分成五个不同的组，并以新鲜，冷藏，晒干，烤箱干燥和微波干燥的组进行处理，然后对它们的营养成分和矿物质成分进行分析。获得的结果表明，保存方法对蘑菇样品的营养和矿物质成分具有显着影响。值得注意的是，最低重量值是从蘑菇干样品中获得的，而最高值是从新鲜样品中获得的。与其他三种保存方法相比，微波蘑菇样品的营养成分和矿物质成分丰富，但均低于新鲜样品。因此得出结论，保存方法对蘑菇的营养和矿物质含量有影响。但是，如果需要保存多余的蘑菇，则建议在四种蘑菇保存方法中，最好通过微波干燥进行保存，因为它能够保留所有研究过的蘑菇中最高的蛋白质价值。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号