مقاقه 2009: تاثیر شستشوی قارچ با اسید سیتریک و آنتی اکسیدان ها بر روی رنگ و کیفیت میکروبولوژیکی قارچ ها قارچ دکمه ای
Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)
Summary
The effect of washing with citric acid followed by anti-browning treatment involving rinsing with sodium d-isoascorbate or sodium l-ascorbate
on the colour, microbiological quality and bacterial blotch of whole
mushrooms when stored at 5 °C for up to 13 days at 80% RH was evaluated.
Washing with 1% citric acid reduced Pseudomonas counts
avoiding bacterial blotch, but caused an important deterioration of
colour. When washing with citric acid was followed by an anti-browning
treatment, mushrooms colour was improved, at the same time as bacterial
blotch was reduced, although the decrease of Pseudomonas counts
was smaller than in mushrooms washed only with citric acid. The most
effective treatment was washing with 1% citric acid followed by
anti-browning treatment with 1.5% sodium l-ascorbate.
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2009.02052.x/abstract?deniedAccessCustomisedMessage=&userIsAuthenticated=false
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مقاقه 2009,
تاثیر شستشوی قارچ با اسید سیتریک و آنتی اکسیدان ها
