Influence of the Culinary Treatment on the Quality of Lactarius deliciosus
Abstract
:1. Introductions
2. Experimental Section
2.1. Material
- Product prepared with unblanched mushroom caps,
- Product prepared with blanched mushroom caps,
- Product prepared with unblanched mushroom caps with the following ingredients (quantity per 1 kg of mushrooms): 100 g of onion, 10 g of garlic, 20 g of ground black pepper, 1 g of allspice grains, and 1 g of bay leaf.
2.2. Analysis of Proximate Composition
2.3. Analysis of Antioxidant Properties
2.4. Color Analysis
2.5. Texture Analysis
2.6. Sensory Analysis
2.7. Microbiological Analysis
2.8. Statistical Analysis
3. Results and Discussion
3.1. Proximate Composition
Component | Type of product | |||
---|---|---|---|---|
Fresh mushrooms | I Fried unblanched mushrooms | II Fried blanched mushrooms | III Fried unblanched mushrooms with onions and spices | |
Moisture | 90.68 ± 0.73 a | 81.59 ± 1.24 b | 80.18 ± 0.95 b | 81.62 ± 1.01 b |
Proteins | 2.35 ± 0.06 a | 2.38 ± 0.17 b | 2.40 ± 0.11 b | 2.38 ± 0.09 b |
Fat | 1.04 ± 0.01 a | 9.25 ± 0.02 b | 9.21 ± 0.13 b | 9.28 ± 0.11 b |
Total carbohydrates | 5.17 ± 0.09 a | 5.84 ± 0.11 b | 6.98 ± 0.14 b | 5.70 ± 0.07 b |
Ash | 0.78 ± 0.99 a | 0.99 ± 0.04 b | 1.04 ± 0.01 c | 1.21 ± 0.05 d |
Energy (kcal) | 38 ± 0 a | 114 ± 0 b | 119 ± 1 b | 114 ± 0 b |
3.2. Antioxidant Properties
Antioxidant properties | Storage | Type of product | |||
---|---|---|---|---|---|
Fresh mushrooms | I Fried unblanched mushrooms | II Fried blanched mushrooms | III Fried unblanched mushrooms with onions and spices | ||
Total polyphenol content (mg of (+)-catechnin) | 0 | 0.49 ± 0.01 a | 0.50 ± 0.03 a | 0.39 ± 0.03 b | 0.50 ± 0.00 a |
48 h/20 °C | 0.44 ± 0.02 c | 0.36 ± 0.01 e | 0.53 ± 0.03 f | ||
48 h/4 °C | 0.47 ± 0.01 d | 0.36 ± 0.01 e | 0.50 ± 0.03 a | ||
96 h/4 °C | 0.46 ± 0.03 c | 0.36 ± 0.01 e | 0.52 ± 0.02 a,f | ||
Total flavonoid content (mg of (+)-catechin) | 0 | 0.34 ± 0.02 a | 0.36 ± 0.02 b | 0.29 ± 0.02 c | 0.37 ± 0.03 b,d |
48 h/20 °C | 0.29 ± 0.02 c | 0.34 ± 0.01 a | 0.31 ± 0.01 e | ||
48 h/4 °C | 0.38 ± 0.02 d | 0.31 ± 0.02 e | 0.34 ± 0.02 a | ||
96 h/4 °C | 0.34 ± 0.02 a | 0.36 ± 0.02 b | 0.33 ± 0.01 a | ||
Antioxidant activity against ABTS (μmol TE) | 0 | 36.3 ± 0.9 a | 28.9 ± 0.3 b | 15.1 ± 0.4 e | 30.4 ± 0.4 d |
48 h/20 °C | 26.9 ± 0.7 c | 9.2 ± 0.5 f | 32.3 ± 0.7 i | ||
48 h/4 °C | 28.3 ± 0.9 b | 11.5 ± 0.4 g | 27.5 ± 0.5 c | ||
96 h/4 °C | 30.1 ± 0.1 d | 14.1 ± 0.3 h | 32.8 ± 0.9 i | ||
Antioxidant activity against DPPH (μmol TE) | 0 | 20.1 ± 0.9 a | 12.6 ± 0.9 b | 12.1 ± 0.5 b | 14.5 ± 0.6 c |
48 h/20 °C | 14.0 ± 0.7 c | 11.2 ± 0.9 d | 15.4 ± 0.8 f | ||
48 h/4 °C | 14.0 ± 0.8 c | 11.5 ± 0.6 d | 13.7 ± 0.6 c | ||
96 h/4 °C | 13.2 ± 0.9 b | 9.8 ± 0.6 e | 14.2 ± 0.9 c | ||
Ferric reducing/antioxidant potential—FRAP (μmol Fe2+) | 0 | 32.4 ± 1.7 a | 22.0 ± 0.5 b | 22.1 ± 0.7 b | 23.5 ± 1.0 b |
48 h/20 °C | 22.2 ± 0.5 b | 23.8 ± 2.1 b,c | 25.1 ± 1.3 c | ||
48 h/4 °C | 23.8 ± 1.2 b,c | 22.0 ± 1.9 b | 23.4 ± 0.8 b,c | ||
96 h/4 °C | 25.1 ± 1.4 c | 21.2 ± 1.1 b,d | 24.0 ± 1.0 b,c |
3.3. Color Analysis
Parameter | Storage | Type of product | |||
---|---|---|---|---|---|
Fresh mushrooms | I Fried unblanched mushrooms | II Fried blanched mushrooms | III Fried unblanched mushrooms with onions and spices | ||
L* | 0 | 40.65 ± 0.47 a | 45.84 ± 0.68 b | 46.83 ± 0.79 d | 43.40 ± 0.23 c |
48 h/20 °C | 43.40 ± 0.37 c | 46.25 ± 0.44 b,d | 42.93 ± 0.39 c | ||
96 h/4 °C | 42.86 ± 1.24 c | 46.21 ± 0.79 b,d | 43.08 ± 0.25 c | ||
a* | 0 | 13.62 ± 0.44 a | 11.72 ± 0.52 b | 13.06 ± 0.64 d | 11.25 ± 1.14 b |
48 h/20 °C | 9.90 ± 0.23 c | 10.82 ± 0.32 e | 10.96 ± 0.18 e | ||
96 h/4 °C | 10.18 ± 0.39 c | 9.16 ± 0.11 f | 10.04 ± 0.29 c | ||
b* | 0 | 28.68 ± 0.85 a | 28.35 ± 1.26 a | 29.73 ± 0.20 a,c | 27.29 ± 2.21 a,d |
48 h/20 °C | 25.88 ± 0.48 b | 27.86 ± 0.34 a,d | 27.64 ± 0.53 a,d | ||
96 h/4 °C | 24.28 ± 1.28 b | 24.85 ± 0.32 b | 25.41 ± 0.60 b | ||
C* | 0 | 33.76 ± 0.85 a | 30.68 ± 1.36 b | 32.48 ± 0.41 a | 29.52 ± 2.46 d |
48 h/20 °C | 27.71 ± 0.53 c | 29.89 ± 0.42 d | 29.73 ± 0.53 d | ||
96 h/4 °C | 26.33 ± 1.32 c | 26.48 ± 0.30 c | 27.32 ± 0.65 c | ||
h* | 0 | 64.59 ± 0.82 a | 67.53 ± 0.11 b | 66.29 ± 0.95 d | 67.61 ± 0.72 b |
48 h/20 °C | 69.06 ± 0.14 c | 68.77 ± 0.40 c | 68.38 ± 0.37 c | ||
96 h/4 °C | 67.25 ± 0.53 b | 69.75 ± 0.31 c,e | 68.45 ± 0.25 c |
3.4. Texture Analysis
3.5. Sensory Analysis
3.6. Microbiological Analysis
Type of product | TVC | Yeast and molds | Lactic acid bacteria | E.coli | Bacillus |
---|---|---|---|---|---|
After 48 h in 20 °C | |||||
I | +++ | Ø | ++ | Ø | Ø |
II | +++ | Ø | ++ | Ø | Ø |
III | +++ | Ø | Ø | Ø | Ø |
After 96 h in 4 °C | |||||
I | Ø | Ø | Ø | Ø | Ø |
II | + | Ø | + | Ø | Ø |
III | Ø | Ø | Ø | Ø | Ø |
4. Conclusions
Acknowledgments
Conflicts of Interest
References
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Pogoń, K.; Jaworska, G.; Duda-Chodak, A.; Maciejaszek, I. Influence of the Culinary Treatment on the Quality of Lactarius deliciosus. Foods 2013, 2, 238-253. https://doi.org/10.3390/foods2020238
Pogoń K, Jaworska G, Duda-Chodak A, Maciejaszek I. Influence of the Culinary Treatment on the Quality of Lactarius deliciosus. Foods. 2013; 2(2):238-253. https://doi.org/10.3390/foods2020238
Chicago/Turabian StylePogoń, Krystyna, Grażyna Jaworska, Aleksandra Duda-Chodak, and Ireneusz Maciejaszek. 2013. "Influence of the Culinary Treatment on the Quality of Lactarius deliciosus" Foods 2, no. 2: 238-253. https://doi.org/10.3390/foods2020238