title: Influence of the Culinary Treatment on the Quality ofLactarius deliciosus.
abstract: The influence of culinary treatment on the nutritional value and quality ofLactarius deliciosuswas established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*,h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 10⁶ and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.
authors.affiliation: Department of Raw Material and Processing of Fruit and Vegetables, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland. kpogon@ar.krakow.pl.
authors.forename: Krystyna
authors.initials: K
authors.lastname: Pogoń
authors.affiliation: Department of Raw Material and Processing of Fruit and Vegetables, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland. rrgjawor@cyf-kr.edu.pl.
authors.forename: Grażyna
authors.initials: G
authors.lastname: Jaworska
authors.affiliation: Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland. aduda-chodak@ar.krakow.pl.
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Duda-Chodak
authors.affiliation: Department of Refrigeration and Food Concentrates, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland. rrmaciej@cyf-kr.edu.pl.
authors.forename: Ireneusz
authors.initials: I
authors.lastname: Maciejaszek
keywords: Lactarius deliciosus; antioxidant activity; frying; mushrooms; proximate composition; sensory propertie