Effect of Freezing Conditions on the Quality of Crispy Lentinus edodes
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Abstract:
Crispy Lentinus edodes was prepared by blanching, immersing, freezing, and vacuum frying . Color, mechanical characteristics, tissue structure, and changes in the texture and microstructure of L. edodes during freezing and vacuum frying were examined by obtaining a freezing-thawing curve and by using colorimeter, texture analyzer, scanning electron microscope, and other techniques to determine mechanisms underlying the formation of the crispy texture. Results showed that blanching, immersing, freezing, and vacuum frying significantly affected the texture and tissue structure of L. edodes. Slow freezing favored the formation of large ice crystals from water present inside fresh L. edodes, thus improving the color quality of crispy L. edodes. Appropriate frying disintegrated the natural, thick fiber bundles of L. edodes to produce large pores that allowed moisture to escape during vacuum frying, fixed and shaped the tissue framework of the mushroom, and aided in the development of the crispy texture. Moreover, L. edodes products prepared by freezing at -20 ℃ and vacuum frying had low oil and moisture contents,good crispness,and a bright, reddish, and yellowish color.
