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Titre
Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: A comparative study
Autor(es)
Sujet
Portobello mushrooms
Gamma irradiation
Electron beam irradiation
Chemical characterization Ergosterol
Clasificación UNESCO
2302.90 Bioquímica de Alimentos
Fecha de publicación
2019
Resumen
[EN] Mushroom production and consumption is increasing, but high perishability still represents a major commercial drawback. Besides increasing the product shelf-life, conservation processes should be innocuous to consumers.
Therefore, the effects of gamma and electron beam radiation on chemical and nutritional composition of fresh samples of Agaricus bisporus Portobello (a highly commercialized species) were assessed. Mushrooms were irradiated at 1, 2 or 5 kGy, and analyzed at different times (0, 4 and 8 days). In general, irradiation type had higher effect than irradiation dose. Gamma irradiation was associated with higher contents in sugars and ergosterol, while the 5 kGy dose, independently of irradiation source, was linked with higher protein levels. Nonetheless, irradiation might represent an effective preservation methodology for Portobello mushrooms, as it was effective
in maintaining their chemical profiles (except for minor organic acids and saturated fatty acids) throughout the assayed time intervals.
URI
ISSN
0308-8146
DOI
10.1016/j.foodchem.2018.11.116
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- GIP. Artículos [86]
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