Effects of preservation methods on amino acids and 5'-nucleotides of Agaricus bisporus mushrooms

Ying Liu; Fan Huang; Hong Yang; S A Ibrahim; Yan-Feng Wang; Wen Huang

doi:10.1016/j.foodchem.2013.10.142

Effects of preservation methods on amino acids and 5'-nucleotides of Agaricus bisporus mushrooms

Food Chem. 2014 Apr 15:149:221-5. doi: 10.1016/j.foodchem.2013.10.142. Epub 2013 Nov 5.

Authors

Ying Liu¹, Fan Huang, Hong Yang, S A Ibrahim, Yan-Feng Wang, Wen Huang

Affiliation

¹ College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.

PMID: 24295699
DOI: 10.1016/j.foodchem.2013.10.142

Abstract

In this study, the proximate composition, free amino acids content and 5'-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 16.54-24.35g/100g (dry weight). Freezing, canning and salting process, followed by 6months 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 5'-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.

Keywords: 5′-Nucleotides; Agaricus bisporus; Canning; Free amino acids; Freezing; Salting.

Publication types

Evaluation Study
Research Support, Non-U.S. Gov't

MeSH terms

Agaricus / chemistry*
Amino Acids / analysis*
Flavoring Agents / analysis
Food Preservation / methods*
Food Storage
Vegetables / chemistry*

Substances

Amino Acids
Flavoring Agents