Effect of Sterilization Condition on Qualities of Canned Boletus griseipurpureus Corner in Brine
Keywords:
Boletus griseipurpureus corner, canned food, sterilizationAbstract
The production of canned Boletus griseipurpureus Corner in brine involved studying the product sterilization conditions and the effects of sterilization process on product properties. The objective of this study was to find proper sterilization conditions for producing the product. Boiled mushrooms, weighing 110 g, was packed into cans before adding a salt solution (1% sodium chloride and 0.1% citric acid (w/v)) to make a total weight of 200 g and they were sterilized at two temperature levels (116 and 121 ๐C). The results showed that the sterilization at 116 ๐C for 42 minutes and 121 ๐C for 20 minutes gave F0 of 10.08 and 10.35, respectively. The comparison of canned mushroom qualities sterilized at two temperature levels found that the product sterilized at 116 ๐C exhibited a dark color and softer texture than product sterilized at 121 ๐C, but the chemical qualities of sterilized product analyzed in both temperature levels were similar, safe for consumption, and showed no significant differences (p>0.05) in all sensory quality factors. Therefore, both temperature levels estimated can be used for the sterilization process of canned Boletus griseipurpureus Corner in brine. The comparison of the canned products with boiled mushroom prepared for consumption found that the canned mushroom had a lower L*value and a softer texture. In addition, the total phenolic content, DPPH free radical scavenging activity and ferric reducing antioxidant power (Frap) decreased, with residuals falling within the ranges of 78.00-78.13%, 73.99-77.41% and 65.25-65.40% respectively as a result of thermal disruption during the sterilization process.
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