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The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms

Authors
  • Islam, Md. Nahidul
  • Zhang, Min
  • Adhikari, Benu
  • Xinfeng, Cheng
  • Xu, Bao-guo1, 2, 3, 4
  • 1 State Key Laboratory of Food Science and Technology
  • 2 Jiangnan University
  • 3 School of Applied Sciences
  • 4 RMIT University
Type
Published Article
Journal
International Journal of Refrigeration
Publisher
Elsevier
Publication Date
Jan 01, 2014
Accepted Date
Feb 25, 2014
Identifiers
DOI: 10.1016/j.ijrefrig.2014.02.012
Source
Elsevier
Keywords
License
Unknown

Abstract

•Effect of ultrasound-assisted freezing (UAF) on selected physiochemical properties of three mushroom varieties were studied.•UAF significantly reduced the nucleation time and total freezing time during immersion freezing of mushroom.•Drip losses during thawing were reduced significantly.•UAF significantly increased the hardness of frozen-thawed mushroom.•UAF significantly lowered polyphenol oxidase and peroxidase enzyme activity in frozen-thawed mushroom.

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