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Abstract: Formerly the Shiitake mushroom Lentinus edodes, the most important cultured mushroom in Japan, was largely consumed in the dried form. Recently the consumption of raw mushrooms has been remarkably increased. However, the season of this mushroom is in spring and autumn, so it is necessary to freeze it to equalize supply throughout the year. But the frozen Shiitake mushroom darkens markedly on defrosting and this browning is considered to derive from phenolase. In order to prevent this discoloration effectively, the properties of phenolase in the Shiitake should be clarified. As no detailed information on Shiitake phenolase has been obtained so far, the several properties of this enzyme were studied, and according to those results, a few attempts were made to prevent the browning of the defrosted Shiitake.
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