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Viewing report
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STUDY ON THE PRESERVATION OF MUSHROOM BY FREEZING. Edition No. 1
VDM Publishing House, Dec 2010, Pages: 84
A study was carried out to observe the effect of air blast freezing and packaging materials on the shelf life of mushroom. The packaging materials used were low density polyethylene, high density polyethylene and aluminum foil. The samples were stored in refrigerator (4oC) and deep freeze (-18oC). The samples were analyzed at every 15 days interval for deep freeze through out the six months of storage period and 2 days interval for refrigerator up to 12 days of storage period. Microbiological studies were performed at every one month interval within storage period. From the proximate analysis and microbial studies aluminum foil package approved as a better acceptance among the three different experimental packaging materials of low density polyethylene, high density polyethylene and aluminum foil. Initially the processed mushroom contained 91.92% moisture, 1.34% protein, 0.40% fat, 2.18% ash and 7.88 mg/100g vitamin C. Finally after six months of storage, proximate composition of packed products were 86.50% moisture, 1.28% protein, 0.35% fat, 1.32% ash and 4.57 mg/100g vitamin C in mushroom.
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