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Effects of preservation methods on amino acids and 5 '-nucleotides of Agaricus bisporus mushrooms

文献类型： 外文期刊

作者： Liu, Ying 1 ; Huang, Fan 1 ; Yang, Hong 1 ; Ibrahim, S. A. 2 ; Wang, Yan-feng 3 ; Huang, Wen 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

2.N Carolina Agr & Tech State Univ, Dept Family & Consumer Sci, Greensboro, NC 27411 USA

3.Heilongjiang Acad Agr Sci, Mudanjiang Subacad, Mudanjiang 157041, Heilongjiang, Peoples R China

关键词： Agaricus bisporus;Freezing;Canning;Salting;Free amino acids;5 '-Nucleotides

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2014 年 149 卷

页码：

收录情况： SCI

摘要： In this study, the proximate composition, free amino acids content and 5'-nucleotides in frozen, canned and salted Agaricus bisporus (A. bisporus) were investigated. We found that the three kinds of A. bisporus products were good sources of protein, with amount varying in the ranges of 16.54-24.35 g/100 g (dry weight). Freezing, canning and salting process, followed by 6 months of storage led to a significant reduction in free amino acids, especially tyrosine, alanine, glutamine and cysteine. There were medium levels of MSG-like amino acids in frozen A. bisporus and canned A. bisporus, and low levels of MSG-like amino acids in salted A. bisporus. The mount of flavor 5'-nucleotides in frozen A. bisporus was higher than that of canned and salted A. bisporus. The present study thus suggests that freezing is beneficial for the preservation of A. bisporus. (C) 2013 Elsevier Ltd. All rights reserved.

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