| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 790171 | International Journal of Refrigeration | 2014 | 13 Pages |
•Effect of ultrasound-assisted freezing (UAF) on selected physiochemical properties of three mushroom varieties were studied.•UAF significantly reduced the nucleation time and total freezing time during immersion freezing of mushroom.•Drip losses during thawing were reduced significantly.•UAF significantly increased the hardness of frozen-thawed mushroom.•UAF significantly lowered polyphenol oxidase and peroxidase enzyme activity in frozen-thawed mushroom.
The application of power ultrasound during immersion freezing significantly (P < 0.05) affected freezing rate of mushrooms. Ultrasound at 0.39 W cm−2 (20 kHz) reduced nucleation time by 24%, 53% and 34% in Lentinula edodes, Agaricus bisporus and Pleurotus eryngii respectively. Drip losses during the thawing process were found to be 10% less compared to control samples. Whiteness index increased when ultrasound intensity was higher than 0.27 W cm−2 (20 kHz) in L. edodes and P. eryngii whereas, ultrasound at 0.39 W cm−2 (20 kHz) showed the highest chroma value with lower yellowness and browning indices. Ultrasound at 0.39 W cm−2 (20 kHz) resulted in the highest textural hardness values in all the three mushroom varieties. Polyphenol oxidase and peroxidase enzyme activities were also significantly (P < 0.05) reduced with the increase in ultrasound power during ultrasound-assisted freezing (UAF). These results indicated that UAF can be a suitable technology for industrial freezing of mushroom.
