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International Journal of Medicinal Mushrooms
Factor de Impacto: 1.423 Factor de Impacto de 5 años: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN En Línea: 1940-4344

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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.v17.i4.70
pages 385-395

Effect of L-Cysteine Pretreatment on the Control of Formaldehyde and Browning of the Culinary-Medicinal Shiitake Mushroom, Lentinus edodes (Higher Basidiomycetes) during Drying and Canning Processes

Guijie Li
Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina
Qiang Wang
Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
Peng Sun
Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China
Feng Chen
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina
Xiaolin Chen
Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China
Cun Wang
Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China
Xin Zhao
Department of Food Science and Nutrition, Pusan National University, Busan 609-735, South Korea; Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, People's Republic of China

SINOPSIS

Fresh culinary-medicinal Shiitake mushrooms (Lentinus edodes) were pretreated by soaking in 0.1 mg/mL of L-cysteine solution for 1 hour; then the variation in formaldehyde content and browning degree were studied during hot air−drying and canning processes. The results indicated that L-cysteine pretreatment significantly inhibited the increase of formaldehyde content and browning during the drying process; these increases in the pretreatment groups ranged from 7.0% to 14.0% and 65.4% to 68.9%, respectively, of that of the control groups. While the L-cysteine pretreatment did not seem to have a significant effect on controlling the formaldehyde content during the canning process, the increase of the browning degree of the canned products of the pretreatment groups ranged from 64.8% to 78.5% of that of the control groups, indicating the inhibitive effect of L-cysteine on browning during the canning process of L. edodes. Overall, L-cysteine pretreatment improved the sensory quality of both dried and canned L. edodes.


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