Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)

The effect of washing with citric acid followed by anti-browning treatment involving rinsing with sodium d-isoascorbate or sodium l-ascorbate on the colour, microbiological quality and bacterial blotch of whole mushrooms when stored at 5 °C for up to 13 days at 80% RH was evaluated. Washing with 1%...

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Detalles Bibliográficos
Autores: Simón, A., González-Fandos, E. [0000-0002-9500-5343]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2009
País:España
Institución:Universidad de La Rioja (UR)
Repositorio:RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:oai:portal.dialnet.es:doc/5bbc6a17b750603269e826e4
Acceso en línea:https://investigacion.unirioja.es/documentos/5bbc6a17b750603269e826e4
Access Level:acceso abierto
Palabra clave:Anti-browning
Antioxidants
Bacterial blotch
Colour
Mushrooms
Organic acids
Pseudomonas
Quality
Sodium d-isoascorbate
Sodium l-ascorbate
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spelling Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)Simón, A.González-Fandos, E. [0000-0002-9500-5343]Anti-browningAntioxidantsBacterial blotchColourMushroomsOrganic acidsPseudomonasQualitySodium d-isoascorbateSodium l-ascorbateThe effect of washing with citric acid followed by anti-browning treatment involving rinsing with sodium d-isoascorbate or sodium l-ascorbate on the colour, microbiological quality and bacterial blotch of whole mushrooms when stored at 5 °C for up to 13 days at 80% RH was evaluated. Washing with 1% citric acid reduced Pseudomonas counts avoiding bacterial blotch, but caused an important deterioration of colour. When washing with citric acid was followed by an anti-browning treatment, mushrooms colour was improved, at the same time as bacterial blotch was reduced, although the decrease of Pseudomonas counts was smaller than in mushrooms washed only with citric acid. The most effective treatment was washing with 1% citric acid followed by anti-browning treatment with 1.5% sodium l-ascorbate. © 2009 Institute of Food Science and Technology.2009info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://investigacion.unirioja.es/documentos/5bbc6a17b750603269e826e4reponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.1111/J.1365-2621.2009.02052.Xinfo:eu-repo/semantics/altIdentifier/wos/WOS:000271957500023info:eu-repo/semantics/altIdentifier/pissn/0950-5423Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.), 2009, vol. 44, núm. 12, pág. 2500-2504info:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/5bbc6a17b750603269e826e42026-06-14T12:47:17Z
dc.title.none.fl_str_mv Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)
title Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)
spellingShingle Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)
Simón, A.
Anti-browning
Antioxidants
Bacterial blotch
Colour
Mushrooms
Organic acids
Pseudomonas
Quality
Sodium d-isoascorbate
Sodium l-ascorbate
title_short Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)
title_full Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)
title_fullStr Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)
title_full_unstemmed Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)
title_sort Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)
dc.creator.none.fl_str_mv Simón, A.
González-Fandos, E. [0000-0002-9500-5343]
author Simón, A.
author_facet Simón, A.
González-Fandos, E. [0000-0002-9500-5343]
author_role author
author2 González-Fandos, E. [0000-0002-9500-5343]
author2_role author
dc.subject.none.fl_str_mv Anti-browning
Antioxidants
Bacterial blotch
Colour
Mushrooms
Organic acids
Pseudomonas
Quality
Sodium d-isoascorbate
Sodium l-ascorbate
topic Anti-browning
Antioxidants
Bacterial blotch
Colour
Mushrooms
Organic acids
Pseudomonas
Quality
Sodium d-isoascorbate
Sodium l-ascorbate
description The effect of washing with citric acid followed by anti-browning treatment involving rinsing with sodium d-isoascorbate or sodium l-ascorbate on the colour, microbiological quality and bacterial blotch of whole mushrooms when stored at 5 °C for up to 13 days at 80% RH was evaluated. Washing with 1% citric acid reduced Pseudomonas counts avoiding bacterial blotch, but caused an important deterioration of colour. When washing with citric acid was followed by an anti-browning treatment, mushrooms colour was improved, at the same time as bacterial blotch was reduced, although the decrease of Pseudomonas counts was smaller than in mushrooms washed only with citric acid. The most effective treatment was washing with 1% citric acid followed by anti-browning treatment with 1.5% sodium l-ascorbate. © 2009 Institute of Food Science and Technology.
publishDate 2009
dc.date.none.fl_str_mv 2009
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Subtype: Article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://investigacion.unirioja.es/documentos/5bbc6a17b750603269e826e4
url https://investigacion.unirioja.es/documentos/5bbc6a17b750603269e826e4
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/J.1365-2621.2009.02052.X
info:eu-repo/semantics/altIdentifier/wos/WOS:000271957500023
info:eu-repo/semantics/altIdentifier/pissn/0950-5423
Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.), 2009, vol. 44, núm. 12, pág. 2500-2504
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:RIUR. Repositorio Institucional de la Universidad de La Rioja
instname:Universidad de La Rioja (UR)
instname_str Universidad de La Rioja (UR)
reponame_str RIUR. Repositorio Institucional de la Universidad de La Rioja
collection RIUR. Repositorio Institucional de la Universidad de La Rioja
repository.name.fl_str_mv
repository.mail.fl_str_mv
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