ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of heating and pH on agaritine degradation in buffer, mushroom puree and canned mushrooms were investigated. Ampules containing agaritine with citric-phosphate buffer or agaritine with mushroom puree buffered with the same salts were heated for selected time intervals at temperatures ranging from 101-133°C. Additionally, cans containing quartered mushrooms with brine and buffer were still-retorted using five thermal process schedules with equivalent lethalities for Clostridium botulinum (Fo values). In both the buffer and puree systems, agaritine degradation could be modeled by first-order kinetics. In the canning study mushrooms processed for 68 min at 115°C contained about 23% less agaritine than those processed for 11 min at 127°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb10466.x
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