A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons

Authors

  • Nataliia Nesterenko State University of Trade and Economics/Kyiv National University of Trade and Economics, Faculty of Trade and Marketing, Department of Commodity Science, Safety and Quality Management, Kyoto Str.,19, 02156, Kyiv, Ukraine, Tel.: +38(097)7033229 https://orcid.org/0000-0003-3003-0406
  • Svitlana Belinska State University of Trade and Economics/Kyiv National University of Trade and Economics, Faculty of Trade and Marketing, Department of Commodity Science, Safety and Quality Management, Kyoto Str.,19, 02156, Kyiv, Ukraine, Tel.:+38(097)6637660 https://orcid.org/0000-0001-6029-8804
  • Iuliia Motuzka State University of Trade and Economics/Kyiv National University of Trade and Economics, Faculty of Trade and Marketing, Department of Commodity Science, Safety and Quality Management, Kyoto Str.,19, 02156, Kyiv, Ukraine, Tel.:+38(067)7190374 https://orcid.org/0000-0003-0400-6445
  • Maryna Mardar Odesa National Academy of Food Technologies, Faculty of Management, Marketing and Logistics, Department of Marketing Business and Trade, Kanatna Str., 112, 65039, Odesa, Ukraine, Tel.:+38(067)4586882
  • Nadiia Bolila State University of Trade and Economics/Kyiv National University of Trade and Economics, Faculty of Trade and Marketing, Department of Commodity Science, Safety and Quality Management, Kyoto Str.,19, 02156, Kyiv, Ukraine, Tel.:+38(063)4620214
  • Natalia Slobodyanyuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products Department of technology of meat, fish and marineproducts, Polkovnyka Potekhina, str. 16, Kyiv, 03040, Ukraine, Tel.: +38(098)2768508
  • Anastasiia Ivaniuta National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, Kyiv, 03040, Ukraine, Tel.: +38(096)8790722 https://orcid.org/0000-0002-1770-5774
  • Alina Menchynska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, 03040, Kyiv, Ukraine, Tel.: +38(097)6583888 https://orcid.org/0000-0001-8593-3325
  • Nataliia Holembovska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina., Str., 16, Kyiv, 02163, Ukraine, Tel.: +38(096)2066276 https://orcid.org/0000-0001-8159-4020
  • Valentyna Israelian National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine, Tel.: +38(096)7240399 https://orcid.org/0000-0002-7242-3227

DOI:

https://doi.org/10.5219/1755

Keywords:

mushrooms, semifinished product, cultivated champignons, quality models, consumer properties

Abstract

It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation methods, particularly freezing. It has been found that the freezing of mushrooms without pretreatment does not provide a high-quality finished product. It justifies the expediency of mushroom pretreatment before freezing to stabilize their consumer properties. The inhibition effect of high temperatures on the oxidoreductase activity has been confirmed, ensuring the high preservation of cultivated champignons' natural color and consistency. A quasimetric assessment of the quality of quick-frozen cultivated mushrooms was performed, and the optimal heat treatment parameters were determined. Before freezing, blanched mushrooms' efficiency with polysaccharides has been scientifically proved. Rational concentrations and types of polysaccharides for mushroom processing have been determined. It has been established that blanching champignons in 0.1% citric acid solution followed by xanthan gum (0.2%), guar gum (0.1%), and lamidan (0.1%) processing ensure stability of consumer properties of quick-frozen semifinished products made of cultured champignons. After defrosting, they have an attractive appearance, natural light brown colour, elastic consistency, well-expressed mushroom flavour, and harmonious taste.

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Published

2022-05-10

How to Cite

Nesterenko, N., Belinska, S., Motuzka, I., Mardar, M., Bolila, N., Slobodyanyuk, N., Ivaniuta, A., Menchynska, A., Holembovska, N., & Israelian, V. (2022). A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons. Potravinarstvo Slovak Journal of Food Sciences, 16, 258–270. https://doi.org/10.5219/1755

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