A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons
DOI:
https://doi.org/10.5219/1755Keywords:
mushrooms, semifinished product, cultivated champignons, quality models, consumer propertiesAbstract
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.
Downloads
Metrics
References
Belinska, S., Kamienieva, N., Levitskaya, S., Roskladka, A. (2018). Effect of blanching and treatment with a salt solution on the biological value of broccoli. In Eastern-European Journal of Enterprise Technologies, (Vol. 3, Issue 11(93), pp. 25–32). Elsevier BV. https://doi.org/10.15587/1729-4061.2018.133307 DOI: https://doi.org/10.15587/1729-4061.2018.133307
Belinska, S., Levitskaya, S., Roskladka, A., Kitayev, O., Kamienieva, N. (2018). The peculiarities of crystal formation during freezing of broccoli. In Journal of Food science and technology (Vol. 12, Issue 3, pp. 21–27).WoS. https://doi.org/10.15673/fst.v12i3.1036 DOI: https://doi.org/10.15673/fst.v12i3.1036
Dubinina, A., Selyutina, G., Letuta, T., Shcherbakova, T., Afanasieva, V. (2017). Effect of the parameters of rhubarb and gooseberry treatment on the formation of color. In Eastern-European Journal of Enterprise Technologies (Vol. 6, Issue 11(90), pp. 66–71). Elsevier BV. https://doi.org/10.15587/1729-4061.2017.117253 DOI: https://doi.org/10.15587/1729-4061.2017.117253
Zamorska, I., Zamorskyi, V., Halahur, Y., Osyka, V., Belinska, S., Motuzka, Yu., Bozhko, T., Krasulya, O., Fil, M. (2019). Improvement of the technology of garden strawberry Jam in combination with apple puree. In Eastern-European Journal of Enterprise Technologies (Vol. 6, Issue 11(102), pp. 14–21). Elsevier BV. https://doi.org/10.15587/1729-4061.2019.183723 DOI: https://doi.org/10.15587/1729-4061.2019.183723
Orlova, N., Belinska, S. (2005). Frozen fruit and vegetable products: problems of assortment and quality formation. KNTEY.
Osokina, N., Gerasymchuk, H., Kostetska, K., Nakloka, O. (2019). Objective organoleptic, structural-and-mechanical parameters of vegetables depending on their degree of ripeness. In Journal of Agronomy Research (Vol. 17, Issue 4, pp. 2286–2294). Elsevier BV. https://doi.org/10.15159/AR.19.203
Pavlyuk, R., Pogarska, V., Timofeyeva, N., Bilenko, L., Stukonozhenko T. (2016). Exploring the processes of cryomechanodestructionand mechanochemistry when devising nano-technologies for the frozen carotenoid plant supplements. In Eastern-European Journal of Enterprise Technologies (Vol. 6, Issue 11 (84), pp. 39–46). Elsevier BV. https://doi.org/10.15587/1729-4061.2016.86968 DOI: https://doi.org/10.15587/1729-4061.2016.86968
Zheplinska, M., Mushtruk, M., Vasyliv, V., Sarana, V., Gudzenko, M., Slobodyanyuk, N., Kuts, A., Tkachenko, S., &Mukoid, R. (2021). The influence of cavitation effects on the purification processes of beet sugar production juices. In Potravinarstvo Slovak Journal of FoodSciences (Vol. 15, pp. 18–25). HACCP Consulting. https://doi.org/10.5219/1494
State standard of Ukraine. (2007). Citric acid monohydrate food. Technical conditions (DSTU GOST 908:2007).
State standard. (2016). Food additives. Xanthan gum E415. Technical conditions (GOST 33333:2015).
State standard. (2015).Food additives. Food thickeners (GOST 33310–2015).
Technical conditions of Ukraine (2006). Dietary supplement from seaweed «Lamidan» (ТC U 15.2 – 34396838-001:2006).
State standard of Ukraine. (2007). Cultivated mushrooms (Agaricus). Guidelines for supply and quality control (DSTU No. 24: 2007).
State standard of Ukraine. International Organization for Standardization. (2001). Cultivated mushrooms. Guidelines for storage and transportation in the refrigerated state (DSTU ISO Standard No. 7561: 2001).
Ivaniuta, A., Menchynska, A., Nesterenko, N., Holembovska, N., Yemtcev, V., Marchyshyna, Y., Kryzhova, Y., Ochkolyas, E., Pylypchuk, О., Israelian, V. (2021). The use secondary fish raw materials from silver carp in the technology of structuring agents. In Potravinarstvo Slovak Journal of FoodSciences (Vol. 15, pp. 546–554). HACCP Consulting. https://doi.org/10.5219/1626 DOI: https://doi.org/10.5219/1626
Holembovska, N., Tyshchenko, L., Slobodyanyuk, N., Israelian, V., Kryzhova, Y., Ivaniuta, A., Pylypchuk, О., Menchynska, A., Shtonda, O., Nosevych, D. (2021). Use of aromatic root vegetables in the technology of fresh water fish preserves. In Potravinarstvo Slovak Journal of FoodSciences (Vol. 15, pp. 296–305). HACCP Consulting. https://doi.org/10.5219/1581 DOI: https://doi.org/10.5219/1581
Menchynska, А., Manoli, T., Tyshchenko, L., Pylypchuk, О., Ivanyuta, А., Holembovska, N., Nikolaenko, M. (2021). Biological value and consumer properties of fish pastes. In Potravinarstvo Slovak Journal of FoodSciences (Vol. 15, pp. 52–62). HACCP Consulting. https://doi.org/10.15673/fst.v15i3.2121 DOI: https://doi.org/10.15673/fst.v15i3.2121
Choi, J., Kim, S., Choi, M., Lim, S., Yang, H. Shin, I., Hong, Y. (2020). Patent trend analysis for postharvest technology of fresh mushrooms. In Journal of Mushroom (Vol. 18, Issue 3, pp. 280–285). The Korean Society of Mushroom Science. https://doi.org/10.14480/JM.2020.18.3.280
Lu, C., Liaw, J., Wu T., Hung T.(2019). Development of a mushroom growth measurement system applying deep learning for image recognition. In Agronomy (Vol. 9, Issue 1, pp. 2–21). MDPI. https://doi.org/10.3390/agronomy9010032 DOI: https://doi.org/10.3390/agronomy9010032
Sukhenko, Y., Sukhenko, V., Mushtruk, M., & Litvinenko, A. (2018). Mathematical Model of Corrosive-Mechanic Wear Materials in Technological Medium of Food Industry. In Lecture Notes in Mechanical Engineering (pp. 507–514). Springer International Publishing. https://doi.org/10.1007/978-3-319-93587-4_53 DOI: https://doi.org/10.1007/978-3-319-93587-4_53
Nesterenko, N., Orlova, N., Belinska, S., Motuzka, Iu., Ivanyuta, A., Menchynska, A.(2020). Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons. In International Journal of Food Science and Biotechnology (Vol. 5, Issue 4, Р. 89–93). Science Publishing Group. https://doi.org/10.11648/j.ijfsb.20200504.11 DOI: https://doi.org/10.11648/j.ijfsb.20200504.17
Xue, Z., Hao, J., Yu, W., Kou, X. (2017). Effects of processing and storage preservation technologies on nutritional quality and biological activities of edible fungi. In Journal of Food Process Engineering (Vol. 40, Issue 3, p.12437). Wiley Periodicals, LLC. https://doi.org/10.1111/jfpe.12437 DOI: https://doi.org/10.1111/jfpe.12437
Li, X., Zhang, Y., Zhang, Y., Liu, Y., Gao, Z., Zhu, G., Xie, Y., MowafyS. (2022). Relative humidity control during shiitake mushroom (Lentinus edodes) hot air drying based on appearance quality. In Journal of Food Engineering (Vol. 315, p. 110814). Elsevier BV. https://doi.org/10.1016/j.jfoodeng.2021.110814 DOI: https://doi.org/10.1016/j.jfoodeng.2021.110814
Zhang. Z., Liu, Z., Liu, C., Li, D., Jiang, N., Liu, C. (2016). Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices. In Drying Technology (Vol. 34, Issue 15, pp. 1791–1800). Taylor&Francis. https://doi.org/10.1080/07373937.2015.1117486 DOI: https://doi.org/10.1080/07373937.2015.1117486
Farahnak, R., Nourani, M., Riahi, E. (2021).Ultrasound thawing of mushroom (Agaricusbisporus): Effects on thawing rate, protein denaturation, and some physical properties. In Journal of Food Science and Technology (Vol. 151, p. 112150). Elsevier BV. https://doi.org/10.1016/j.lwt.2021.112150 DOI: https://doi.org/10.1016/j.lwt.2021.112150
Zheplinska, M., Mushtruk, M., Vasyliv, V., Sarana, V., Gudzenko, M., Slobodyanyuk, N., Kuts, A., Tkachenko, S., &Mukoid, R. (2021). The influence of cavitation effects on the purification processes of beet sugar production juices. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 18–25). HACCP Consulting. https://doi.org/10.5219/1494 DOI: https://doi.org/10.5219/1494
Smetanska, I., Tonkha, O., Patyka, T., Hunaefi, D., Mamdouh, D., Patyka, M., Bukin, A., Mushtruk, M., Slobodyanyuk, N., &Omelian, A. (2021). The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 1–8). HACCP Consulting. https://doi.org/10.5219/1508 DOI: https://doi.org/10.5219/1508
Fallah Joshaqani, S., Hamdami, N. (2020). Effects of Statically Electric Fields on Freezing Parameters and Microstructures of Button Mushrooms (Agaricus bisporus). In Iranian Journal of Nutrition Sciences&Food Technology (Vol. 14, Issue 4, рр. 37– 44). National Nutrition &Food Technology Research Institute. https://nsft.sbmu.ac.ir/article-1-2758-en.html
Fallah-Joshaqani, S., Hamdami, N., Keramat, J. (2021). Qualitative attributes of button mushroom (Agaricusbisporus) frozen under high voltage electrostatic field. In Journal of Food Engineering (Vol. 293, pp. 110384). Elsevier BV. https://doi.org/10.1016/j.jfoodeng.2020.110384 DOI: https://doi.org/10.1016/j.jfoodeng.2020.110384
Kolyanovska, L., Palamarchuk, I., Sukhenko, Y., Mussabekova, A., Bissarinov, B., Popiel, P., Mushtruk, M., Sukhenko, V., Vasuliev, V., Semko, T., &Tyshchenko, L. (2019). Mathematical modeling of the extraction process of oil-containing raw materials with the pulsed intensification of the heat of mass transfer. In R. S. Romaniuk, A. Smolarz, & W. Wójcik (Eds.), Optical Fibers and Their Applications 2018. SPIE. https://doi.org/10.1117/12.2522354 DOI: https://doi.org/10.1117/12.2522354
Marсal, S., Sousa, A., Taofiq,O., Antunes, F., Morais, A., Freitas, A., Barros, L., Ferreira,I., Pintado, M. (2021). Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms. In JournalofTrends in Food Science & Technology (Vol. 110, pp. 418–431). Elsevier BV. https://doi.org/10.1016/j.tifs.2021.02.007 DOI: https://doi.org/10.1016/j.tifs.2021.02.007
Tabuchi, A., Sakuno, E.(2018). Influence of long-term freezing and thawing conditions on the taste and content of chemical ingredients in log-cultivated fruiting bodies of shiitake, Lentinula edodes. In Journal of Tottori Mycological Institute (Vol. 48, pp. 5–13). Tottori.
Li, T., Lee, J-W., Luo, L., Kim, J., Moon, B. (2018).Evaluation of the effects of different freezing and thawing methods on thе quality preservation ofPleurotuseryngii.InJournalofApplied Biological Chemistry (Vol. 61, Issue3, pp. 257–265). SpringerOpen. https://doi.org/10.1007/s13765-018-0354-8 DOI: https://doi.org/10.1007/s13765-018-0354-8
Shanina, O., Galyasnyj, I., Gavrysh, T., Dugina, K., Sukhenko, Y., Sukhenko, V., Miedviedieva, N., Mushtruk, M., Rozbytska, T., &Slobodyanyuk, N. (2019). Development of gluten-free non-yeasted dough structure as factor of bread quality formation. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 13, Issue 1, pp. 971–983). HACCP Consulting. https://doi.org/10.5219/1201 DOI: https://doi.org/10.5219/1201
Ivanova, I., Serdiuk, M., Malkina, V., Bandura, I., Kovalenko, I., Tymoshchuk, T., Tonkha, O., Tsyz, O., Mushtruk, M., &Omelian, A. (2021). The study of soluble solids content accumulation dynamics under the influence of weather factors in the fruits of cherries. In Potravinarstvo Slovak Journal of FoodSciences (Vol. 15, pp. 350–359). HACCP Consulting. https://doi.org/10.5219/1554 DOI: https://doi.org/10.5219/1554
Aisala, H., Laaksonen, O., Manninen, H., Raittola, A., Hopia, A., Sandell, M. (2018). Sensory properties of Nordic edible mushrooms. In Journal of Food Research International (Vol. 109, pp. 526–536). Elsevier BV. https://doi.org/10.1016/j.foodres.2018.04.059 DOI: https://doi.org/10.1016/j.foodres.2018.04.059
Stepanova, Т.,Kondratjuk, T., Haijuan, N., Suprunenko, K. (2019).Prospects of cultivated mushrooms use in technology of sausages. In Bulletin of the National Technical University (KhPI). (Vol. 2, pp. 75–80). NTU (KhPI). https://doi.org /10.20998/2413-4295.2019.02.11 DOI: https://doi.org/10.20998/2413-4295.2019.02.11
Khider, M.,Seoudi, O., Abdelaliem, Y. (2017). Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms. In International Journal of Nutrition and Food Sciences (Vol. 6, Issue 1, pp. 45–52). Science Publishing Group. https://doi.org/10.11648/j.ijnfs.20170601.18 DOI: https://doi.org/10.11648/j.ijnfs.20170601.18
Arai, N., Fujiwara, A., Wakuda, M., Fujimoto, T., Nambu, Y., Ishii, T., Matsumiya, K., Matsumura, Y., Kawahara, H., Ogino, K. (2021). Anti-freeze effect of Enoki mushroom extracton the quality preservation of frozen whipped cream. In Journal of Food Engineering (Vol. 291, рр. 110285). Elsevier BV. https://doi.org/10.1016/j.jfoodeng.2020.110285 DOI: https://doi.org/10.1016/j.jfoodeng.2020.110285
Esmer, Ö.K., Koçak, E., Şahiner, A., Türksever, C., Akın, P., Acar, A., Adman, N., D. (2021). The microperforated packaging design and evaluation of shelflife of fresh-sliced mushrooms. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 83–94). HACCP Consulting.https://doi.org/10.5219/1530 DOI: https://doi.org/10.5219/1530
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.