Effects of preservation methods on amino acids and 5′-nucleotides of Agaricus bisporus mushrooms

• Published in: Food chemistry Vol. 149; pp. 221 - 225
• Main Authors: Liu, Ying, Huang, Fan, Yang, Hong, Ibrahim, S.A., Wang, Yan-feng, Huang, Wen
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15-04-2014; Elsevier
• Subjects: 5′-Nucleotides; Agaricus - chemistry; Agaricus bisporus; Amino Acids - analysis; Biological and medical sciences; Canning; Flavoring Agents - analysis; Food Preservation - methods; Food Storage; Food toxicology; Free amino acids; Freezing; Medical sciences; Salting; Toxicology; Vegetables - chemistry; Agaricus bisporus; Free amino acids; Canning; Freezing; 5′-Nucleotides; Salting; Fungi; Aminoacid; Nucleotide; 5'-Nucleotides; Basidiomycota
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.10.142

•Frozen, canned and salted A. bisporus were found to be good source of protein.•Processing led to a reduction in free amino acids and 5′-nucleotides content.•Frozen and canned A. bisporus contained more MSG-like amino acids.•Frozen A. bisporus contained more flavor 5′-nucleotides.
In this study, the proximate composition, free amino acids content and 5′-nucleotides in frozen, canned and salted Agaricus bisporus (A. bisporus) were investigated. We found that the three kinds of A. bisporus products were good sources of protein, with amount varying in the ranges of 16.54–24.35g/100g (dry weight). Freezing, canning and salting process, followed by 6months of storage led to a significant reduction in free amino acids, especially tyrosine, alanine, glutamine and cysteine. There were medium levels of MSG-like amino acids in frozen A. bisporus and canned A. bisporus, and low levels of MSG-like amino acids in salted A. bisporus. The mount of flavor 5′-nucleotides in frozen A. bisporus was higher than that of canned and salted A. bisporus. The present study thus suggests that freezing is beneficial for the preservation of A. bisporus.