Nesterenko N. Stabilization of consumption properties of quick-frozen semi-finished products from cultivated champignons

The dissertation is devoted to the substantiation of ways of stabilization of consumer properties of fast-frozen semi-finished products from cultivated mushrooms. The market of fresh and processed cultivated mushrooms has been characterized. According to the results of the analysis of domestic and foreign information sources, a comparative description of the nutritional and biological value of fresh cultivated mushrooms and products of their processing has been made. Changes in organoleptic properties and indicators of chemical composition of mushrooms during freezing have been analyzed; the influence of freezing on the safety of mushrooms has been established and the ways of stabilization of consumer properties of frozen cultivated mushrooms have been considered. It has been found that the main criteria of suitability of cultivated mushrooms for freezing are their morphological features, which significantly affect organoleptic and physico-chemical quality indicators of frozen mushrooms. Systematization of literature sources testified to the practical lack of scientific researches on the ways to stabilize the consumer properties of frozen cultivated mushrooms. Consumption properties of frozen cultivated mushrooms of different types, degrees of ripeness and methods of thawing have been studied. It has been found that the most suitable for freezing in terms of organoleptic and physico-chemical parameters are cultivated white mushrooms of Hauser A-15 strain and brown ones of № 117 strain with closed cup. These strains are characterized by a higher level of preservation of sensory parameters, lower weight loss and higher moisture retention capacity compared to others. Positive effect of blanching on the consumption properties of frozen cultivated mushrooms (regardless of type) has been proved. Taking into account organoleptic parameters, moisture retention capacity and enzymatic activity, a complex indicator of quality of quick-frozen mushrooms, optimal blanching parameters have been determined: 60 s in 0,1% solution of a citric acid. Expediency of processing of blanched mushrooms with polysaccharides of natural origin before freezing has been scientifically substantiated. Mathematical models of dependence of organoleptic properties, weight loss, moisture retention capacity and polyphenol oxidase activity on the types and concentrations of polysaccharides have been developed. Optimal types and concentrations of polysaccharides have been determined: xanthan gum – 0,2%, guar gum – 0,1%, lamidan – 0,1%. Quick-frozen semi-finished products from cultivated mushrooms of experimental variants, in contrast to the control ones, are characterized by better sensory properties, lower weight loss, higher moisture retention capacity, stability of protein fractional composition, lower polyphenol oxidase activity after 12 months of low temperature storage. Normative documentation for quick-frozen semi-finished products from cultivated mushrooms has been developed and approved: draft technical conditions and technological instructions for production. The novelty of technical solutions is confirmed by a patent for a utility model. Industrial approbation and introduction into production of the developed fast-frozen semi-finished products from cultivated mushrooms.