کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7599630 | 1492142 | 2014 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of preservation methods on amino acids and 5â²-nucleotides of Agaricus bisporus mushrooms
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effects of preservation methods on amino acids and 5â²-nucleotides of Agaricus bisporus mushrooms Effects of preservation methods on amino acids and 5â²-nucleotides of Agaricus bisporus mushrooms](/preview/png/7599630.png)
چکیده انگلیسی
In this study, the proximate composition, free amino acids content and 5â²-nucleotides in frozen, canned and salted Agaricus bisporus (A. bisporus) were investigated. We found that the three kinds of A. bisporus products were good sources of protein, with amount varying in the ranges of 16.54-24.35Â g/100Â g (dry weight). Freezing, canning and salting process, followed by 6Â months of storage led to a significant reduction in free amino acids, especially tyrosine, alanine, glutamine and cysteine. There were medium levels of MSG-like amino acids in frozen A. bisporus and canned A. bisporus, and low levels of MSG-like amino acids in salted A. bisporus. The mount of flavor 5â²-nucleotides in frozen A. bisporus was higher than that of canned and salted A. bisporus. The present study thus suggests that freezing is beneficial for the preservation of A. bisporus.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 149, 15 April 2014, Pages 221-225
Journal: Food Chemistry - Volume 149, 15 April 2014, Pages 221-225
نویسندگان
Ying Liu, Fan Huang, Hong Yang, S.A. Ibrahim, Yan-feng Wang, Wen Huang,