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Influence of different storage conditions on physical and sensory properties of freeze-dried Agaricus bisporus slices

Liuqing, Wang, Qiuhui, Hu, Fei, Pei, Alfred Mugambi, Mariga, Wenjian, Yang
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.97 pp. 164-171
Agaricus bisporus, ambient temperature, amino acids, citric acid, color, electronic nose, freeze drying, hardness, microstructure, odors, oxidation, rehydration, storage conditions, taste, umami, volatile compounds
To explore the influences of storage conditions on freeze-dried Agaricus bisporus slices, the dynamic changes of physical and sensory properties under different conditions (37 °C, 85% RH; 25 °C, 55% RH; ambient temperature) were investigated. The results showed that the samples stored under 37 °C, 85% RH (HT) had sparser microstructure, smaller micro-pores, poorer rehydration, lower hardness and lower fracturability. Color examinations revealed that HT induced whiteness deterioration, this was as a result of phenolic substance oxidation and a weaker protection of citric acid. Umami taste of HT samples was rapidly lost owing to the decrease of 5′-GMP and MSG-like amino acids. Moreover, aroma information from E-nose revealed the superiority of storage conditions, 25 °C, 55% RH (RT) and ambient temperature (AT) were considered as better conditions in retaining the initial volatile compounds. In summary, RT was considered as the optima condition for the storage of freeze-dried A. bisporus slices.