Forecast models of quality of frozen semi-finished productsfrom cultivated mushrooms
DOI:
https://doi.org/10.31617/2.2022(41)08Keywords:
champignons, semi-finished products, freezing, quality, forecastingAbstract
Introduction. An alternative to proteins of animal and plant origin are the proteins of cultivated mushrooms. As mushrooms are "living" biological objects, they mature quickly and do not belong to the products of long-term storage.
Problem. The low shelf life of mushrooms in fresh form indicates the urgent need for their timely processing. The problem of forecasting the preservation of quality during the shelf life remains relevant.
The aim of the work is to study the consumer properties of frozen semi-finished products from cultivated champignons and to develop predictive models of their quality.
Methods. The object of the study is quick-frozen semi-finished products from cultivated white champignonsof the HauserА-15 strain with a closed cap of the first wave of harvest, pre-blanched in citric acid solution (0.1 %, 60 s) and treated before freezing with xanthan gum of 0.2 %; guar of 0.1 % and lamidan of 0.1 % (Experiment) and without pre-treatment (Control). Organoleptic and physicochemical parameters were studied, methods of statistical processing and mathematical modelingwere applied.
Results. The developed models of linear dependence of changes in organoleptic properties of semi-finished products on the duration of storage show the same direction, but different intensity of their flow for control and experimental.
The existence of a strong connection (inverse and direct) between certain organoleptic and physicochemical parameters of frozen semi-finished products has been confirmed. A negative impact of increasing the content of osmotically absorbed moisture on the preservation of the consistency of semi-finished products and their moisture retention capacity has been established.
The change in the quality of frozen semi-finished products from cultivated champignonsduring the shelf life has been qualitatively proved and the most influential factors have been identified, the management of which will allow determining the perspective level of quality of semi-finished products during their shelf life.
Conclusions. It has been pre-treatment of champignons before freezing with polysaccharides of natural origin helps to stabilize the quality of semi-finished products during long-term low-temperature storage.
The dependence of the quality of frozen semi-finished products from cultivated champignons on the duration of storage, appearance, color, consistency, moisture retention capacity, ascorbic acid content, has been established.
Potentially, a high quality of frozen semi-finished products from cultivated champignons can be ensured under the condition of controlled impact on the above listed indicators.
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