Volume 10 Part 2 Article 66
Title: Factors Affecting Quality and Shrinkage Losses of Processed Mushrooms
Author: E. Steinbuch
A close relationship has been generally recognized between the quality of the raw material and that of the concerned processed food. Unfortunately, this rule is also valuable for fresh mushrooms and canned or frozen products.
The judgement of quality is mostly limited to the observation of colour and appearance. This quality aspect is highly affected by factors like the type and the maturity of the fresh mushroom, the method of harvesting, cultivation and storage conditions. The flavour is only slightly influenced by the raw material. However, particular processing methods can contribute to a serious loss of in water soluble substances from the tissue, resulting in a considerable decrease of flavour of the canned product.
Therefore, it appears to be important to pay attention to these quality factors, which determine together whether the processed products have to be classified in the first, second or third quality category.
The high processing losses, due to shrinking of the mushroom tissue during heating, have supported the need for search ing technological treatments, which meet this disadvantage. As known at the moment, a vacuum treatment of very fresh mushrooms can limitthese losses to 5-10%.
Obviously, this pre-treatment, which has also. been industrially applied, offers possibilities for a more economical process in terms of an increased” production. Plausibly, the limitation of shrinkage losses is accompanied by a relatively bigger size of the processed whole mushroom.
The quality of frozen mushrooms, as characterized by colour, flavour and texture, has been .generally considered to be very poor. Some experiments have been generally considered to be very poor. Some experiments have been carried out· in order to develop a processing method by which all the mentioned quality aspects could be improved.Please login to download the PDF for this proceeding.