|
Abstract: Low and variable canned product yields are a major factor contributing to the economic distress of mushroom canners in the U.S. Research conducted at this university has demonstrated that yield is influenced by various production and processing factors. MCARDLE and CURWEN (1962) and DOMMEL (1964) reported effects of spawn strain, post-harvest storage, blanching, handling of blanched product, and composition of the packing medium on canned product yields. Yield increases as a result of soaking the raw product prior to canning were reported by BRADLEY (1970). Yield effects of combined soaking and storage treatments of mushrooms prior to processing have been reported by BEELMAN et al. (1973) and MCARDLE et al. (1974). These authors present evidence that changes in water-binding capacity (WBC) and water-holding capacity (WHC) of mushroom tissues play a major role in determining yield of the processed product. The role of protein constituents in determining water retention of red meat tissue has been discussed by HAMM (1960). The similarity of the yield increases obtained in canned mushrooms as a result of raw product storage to those observed post-mortem in meats lead to the hypothesis that protein changes may be involved in the mushroom yield effects. Water retention of the mushroom tissues could be a result of changes in the quantity of protein, the quality of protein, or a combined effect of the two. This experiment was designed to investigate the influence of post-harvest storage treatments on the protein content of mushroom tissue. Effects of the storage treatments on canned product yields obtained from the same lots of mushrooms have been reported previously (PARRISH, 1973).
Full text download: ISMS subscribers
ISHS members & pay-per-view
Translate:
   |