RT Journal Article
ID 642db0814c970e42
A1 Li, Guijie
A1 Wang, Qiang
A1 Sun, Peng
A1 Chen, Feng
A1 Chen, Xiaolin
A1 Wang, Cun
A1 Zhao, Xin
T1 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
JF International Journal of Medicinal Mushrooms
JO IJM
YR 2015
FD 2015-05-08
VO 17
IS 4
SP 385
OP 395
K1 browning
K1 canning
K1 formaldehyde
K1 hot air drying
K1 L-cysteine
K1 Lentinus edodes
K1 medicinal mushrooms
K1 shiitake mushroom
AB 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.
PB Begell House
LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,5b711a741ddf87a8,642db0814c970e42.html