title: Effects of preservation methods on amino acids and 5'-nucleotides of Agaricus bisporus mushrooms.
abstract: 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.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Liu
authors.forename: Fan
authors.initials: F
authors.lastname: Huang
authors.forename: Hong
authors.initials: H
authors.lastname: Yang
authors.forename: S A
authors.initials: SA
authors.lastname: Ibrahim
authors.forename: Yan-Feng
authors.initials: YF
authors.lastname: Wang
authors.forename: Wen
authors.initials: W
authors.lastname: Huang
mesh_terms: D000364:Agaricus / Q000737:chemistry*; D000596:Amino Acids / Q000032:analysis*; D005421:Flavoring Agents / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D014675:Vegetables / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D005421:Flavoring Agents
keywords: 5′-Nucleotides; Agaricus bisporus; Canning; Free amino acids; Freezing; Salting