Safety and Nutritional Comparison of Fresh, Cooked and Frozen Mushroom (Agaricus bisporus)
Journal Title: International Journal of Farming and Allied Sciences - Year 2013, Vol 2, Issue 24
Abstract
As the consumption of different forms of mushrooms has been increased remarkably in recent years in Iran due to the high price of red meat, fish and other proteins , this research builds upon: Investigation the Effect of freezing process on the cooking method (raw, cooked, fried, micro waved), safety and nutritional value and the mean level of essential mineral contents in Mushroom samples. Mineral contents of 580 purchased samples from the 6 most famous packaged brands of Agaricus bisporus (white) were studied in 10 different states of thermal and non-thermal processing of conventional and sliced forms in all different weight package available in market from creditable market in Tehran, Iran in 2013 in 3 consecutive seasons of winter, spring and summer. Results revealed that although the mean contents of Zn, Cu and Fe in all samples has been increased by fried method but these contents in all samples decreased significantly by freezing method after being fried (p<0.01). In accordance of the result of mineral contents after freezing 4640 samples of raw-frozen, cooked-frozen, fried frozen and microwaved frozen finding that the mean level of mineral contents were reduced with freezing by approximately: 23.14% in raw-frozen, 19.55% in fried-frozen, 28.66% in cooked-frozen and 34.37% in microwaved-frozen samples.
Authors and Affiliations
Parisa Ziarati, Haineh Rabizadeh
Keywords
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