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Steeping preservation of an edible mushroom (Agaricus bisporus).

Bano, Z. and Singh, N. S. (1972) Steeping preservation of an edible mushroom (Agaricus bisporus). Journal of Food Science and Technology, 9 (1). 13-15, 8 ref..

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Abstract

In an attempt to find a suitable steeping solution, 200 g of blanched mushrooms and 400 ml of each solution were stored in sealed bottles at 21-28 degree C for 10 days. Bottles were examined daily for visual changes in the mushrooms and on the 10th day the solution was examined for microbial growth. Variations in steeping solution formulation were as follows: 2.5, 3.75 or 5.0% NaCl; 0.1% of calcium propionate, sodium benzoate or potassium metabisulphite; 0.1% ascorbic acid; and 0.2% citric acid

Item Type: Article
Uncontrolled Keywords: PRESERVATION-; Preservation of mushrooms; MUSHROOMS-; SODIUM-CHLORIDE; Preservation of mushrooms with /NaCl/; PROPIONIC-ACID; Preservation of mushrooms with /calcium propionate/; BENZOIC-ACID; Preservation of mushrooms with /sodium benzoate/; POTASSIUM-METABISULPHITE; Preservation of mushrooms with /K2S2O5/; ASCORBIC-ACID; Preservation of mushrooms with /ascorbic acid/; CITRIC-ACID; Preservation of mushrooms with /citric acid/; SODIUM-CARBONATE; Preservation of mushrooms with /NaHCO3/
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food > 03 Mushroom
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Sep 2014 10:37
Last Modified: 24 Sep 2014 10:37
URI: http://ir.cftri.com/id/eprint/7236

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