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Effects of Thermal Treatment and Freezing Storage Period on Physicochemical and Nutritional Characteristics of Shiitake Mushrooms

열처리 방법과 냉동 저장 기간에 따른 표고의 이화학적 및 영양학적 특성 변화

  • Received : 2015.02.06
  • Accepted : 2015.03.30
  • Published : 2015.06.30

Abstract

Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a thermal treatment is normally required to control the food quality. In this study, shiitake mushrooms were heated with boiling water and with superheated steam. After the thermal treatments, the samples were continuously frozen by an individual quick freezing (IQF) process, and put them into air-containing or vacuum packaging. Samples were stored at -12, -18 and $-24^{\circ}C$ for 24 weeks, and their physicochemical properties were determined. The lightness of the samples treated with boiling water and superheated steam was decreased by 12 and 15%, respectively, than that of the control. The hardness of all the samples rapidly increased after heat treatment. The contents of organic acids in the superheated steam treated samples were higher than those in the boiling water treated samples. Therefore, superheated steam treatment of samples may be a candidate thermal treatment to preserve frozen shiitake mushrooms.

Keywords

shiitake mushroom;heat treatment;individual quick freezing;freezing storage

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Acknowledgement

Supported by : 농촌진흥청