title: Effect of L-Cysteine Pretreatment on the Control of Formaldehyde and Browning of the Culinary-Medicinal Shiitake Mushroom, Lentinus edodes (Higher Basidiomycetes) during Drying and Canning Processes.
abstract: Fresh culinary-medicinal Shiitake mushrooms (Lentinus edodes) were pretreated by soaking in 0.1 mg/mL of L-cysteine solution for 1 hour; then the variation in formaldehyde content and browning degree were studied during hot air-drying and canning processes. The results indicated that L-cysteine pretreatment significantly inhibited the increase of formaldehyde content and browning during the drying process; these increases in the pretreatment groups ranged from 7.0% to 14.0% and 65.4% to 68.9%, respectively, of that of the control groups. While the L-cysteine pretreatment did not seem to have a significant effect on controlling the formaldehyde content during the canning process, the increase of the browning degree of the canned products of the pretreatment groups ranged from 64.8% to 78.5% of that of the control groups, indicating the inhibitive effect of L-cysteine on browning during the canning process of L. edodes. Overall, L-cysteine pretreatment improved the sensory quality of both dried and canned L. edodes.
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina.
authors.forename: Guijie
authors.initials: G
authors.lastname: Li
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China.
authors.forename: Qiang
authors.initials: Q
authors.lastname: Wang
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China.
authors.forename: Peng
authors.initials: P
authors.lastname: Sun
authors.affiliation: Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina.
authors.forename: Feng
authors.initials: F
authors.lastname: Chen
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China.
authors.forename: Xiaolin
authors.initials: X
authors.lastname: Chen
authors.affiliation: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China.
authors.forename: Cun
authors.initials: C
authors.lastname: Wang
authors.affiliation: Department of Food Science and Nutrition, Pusan National University, Busan 609-735, South Korea; Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, People's Republic of China.
authors.forename: Xin
authors.initials: X
authors.lastname: Zhao
mesh_terms: D003545:Cysteine / Q000378:metabolism*; D003890:Desiccation; D005511:Food Handling / Q000379:methods*; D061353:Food Storage / Q000379:methods; D005557:Formaldehyde / Q000037:antagonists & inhibitors*; D006801:Humans; D010860:Pigments, Biological / Q000037:antagonists & inhibitors*; D020942:Shiitake Mushrooms / Q000378:metabolism*
chemical_list: D010860:Pigments, Biological; D005557:Formaldehyde; D003545:Cysteine