Naslov
Influence of the heat treatment mode on some quality parameters of Button Mushrooms (Agaricus campester)

Autori
Panjkota, Ines ; Jurković, Nada

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 6. European Conference of Food Chemistry / - Hamburg, 1991, 175-179

Skup
Euro Food Chem VI

Mjesto i datum
Hamburg, Njemačka, 22.09.1991. - 26.09.1991

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
mushrooms Agaricus Campester; heat tretmant mode

Sažetak
The influence of the heat treatment mode and storage on the constituents, micro and macro elements content and sensory evaluation of button mushrooms was investigated. For this purpose fresh button mushrooms, frozen button mushrooms treated in microwave oven, and fresh and frozen button mushrooms deep fat fried were analysed. The constituents: protein, fat, moisture, ash and crude fiber were determined by standard methods. Macro and micro elements were determined by Atomic Absorption Spectrophotometry. The results of this investigations showed that there is statisticaly significant influence of the heat treatment mode and storage on the constituents and sensory evaluation of analysed samples.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA