DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMS

ARUN KILARA; MARK WITOWSKI; JEFFREY MCCORD; ROBERT BEELMAN; GERALD KUHN

doi:10.1111/j.1745-4549.1984.tb00681.x

DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMS

ARUN KILARA, MARK WITOWSKI, JEFFREY MCCORD, ROBERT BEELMAN, GERALD KUHN

Food Science

Research output: Contribution to journal › Article › peer-review

17 Scopus citations

Abstract

An acid vacuum hydration process followed by canning in EDTA/brine was evaluated for improving color and reducing thermophilic spoilage of canned mushrooms. Blanching in citric, fumaric or phosphoric acids and vacuum hydration in 0.05 M citric acid (pH 3.5) improved the color of the canned product significantly over untreated controls. EDTA (500 ppm) in the canning brine further improved color. Application of the citric acid vacuum hydration process to 227 kg quantities of fresh mushroom tissue in a commercial cannery resulted in no loss in canned product yield, significantly improved product color, greatly minimized thermophilic spoilage and did not significantly influence flavor and texture.

Original language	English (US)
Pages (from-to)	1-14
Number of pages	14
Journal	Journal of Food Processing and Preservation
Volume	8
Issue number	1
DOIs	https://doi.org/10.1111/j.1745-4549.1984.tb00681.x
State	Published - Sep 1984

All Science Journal Classification (ASJC) codes

Food Science
General Chemistry
General Chemical Engineering

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10.1111/j.1745-4549.1984.tb00681.x

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abstract = "An acid vacuum hydration process followed by canning in EDTA/brine was evaluated for improving color and reducing thermophilic spoilage of canned mushrooms. Blanching in citric, fumaric or phosphoric acids and vacuum hydration in 0.05 M citric acid (pH 3.5) improved the color of the canned product significantly over untreated controls. EDTA (500 ppm) in the canning brine further improved color. Application of the citric acid vacuum hydration process to 227 kg quantities of fresh mushroom tissue in a commercial cannery resulted in no loss in canned product yield, significantly improved product color, greatly minimized thermophilic spoilage and did not significantly influence flavor and texture.",

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AU - BEELMAN, ROBERT

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DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMS

Abstract

All Science Journal Classification (ASJC) codes

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