| Revista: | Anais da Academia Brasileira de Ciencias |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000436058 |
| ISSN: | 0001-3765 |
| Autors: | Nakilcioglu Tas, Emine1 Otles, Semih1 |
| Institucions: | 1Ege University, Faculty of Engineering, Izmir. Turquía |
| Any: | 2020 |
| Volum: | 92 |
| Número: | 2 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Aplicado, descriptivo |
| Resumen en inglés | Kinetics of color and texture changes in coated button mushrooms were investigated as a function of coating agent’s rate (1%, 2% and 3% w/v chitosan). The inner and outer surface colours of mushrooms in terms of CIELAB parameters L*, a*, b*, C*, ° h, ∆E, and Browning Index (BI), and their textural properties in terms of firmness were evaluated. The color values on both sides of the mushrooms except for L* values increased and their firmness decreased with the coating treatment. The color changes of the inner and outer surface of mushrooms and their texture changes followed zero-order reaction models with higher R2 (0.9987-0.9999) and lower RMSE (4.8448 x 10-5-1.6690) and χ2 values (3.9120 x 10-9-4.6425). The 2% chitosan solution was determined to be the most effective coating agent among the coating agents used to extend the post-harvest shelf life by optimally preserving the color parameters of the mushrooms together with their texture properties |
| Disciplines | Agrociencias |
| Paraules clau: | Hongos, Tecnología de alimentos, Hongos comestibles, Almacenamiento en frío, Color, Textura, Recubrimientos, Quitosano, Agaricus bisporus |
| Keyword: | Fungi, Food technology, Edible mushrooms, Cold storage, Coatings, Chitosan, Colour, Texture |
| Text complet: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
