publication . Article . 1982

Reducing Shrinkage in Canned and Frozen Mushrooms

Gormley, T. R. (Thomas Ronan); Walshe, P.E.;
Open Access English
  • Published: 01 Jan 1982
  • Publisher: An Foras Talúntais
  • Country: Ireland
The process involving a preliminary soaking of the mushrooms in water for 20 min followed by a chill storage period followed by a further water soak for 2 hr, and known as the 3S process, gave a considerable reduction in total shrinkage in both brown and white strain canned mushrooms compared with the control samples. Water uptake by the mushrooms in the 3S process was greatest when the soaking water temperature was between 20 and 30°C and had a pH of 8. Citric acid in the blanch water enhanced the colour of the canned 3S treated mushrooms. Blanching in water at pH 8 gave better weight retention in the canned 3S product than when pH values were lower and the add...
free text keywords: Blanching, 3S process, Water soak
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