Affiliation
a Siberian University of Consumer Cooperation
Copyright ©Plotnikov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
Optimum conditions and keeping periods for canned pickled mushrooms are substantiated, taking into account the changes in their chemical composition, microbiological parameters, toxicological safety. The research of the changes in the carbohydrate content, nitrogen compounds, microbiological and sensory characteristics of canned pickled sub-sour and distinctly sour tubular and lamellar mushrooms of the highest and first class quality was carried out. It was shown that in the process of long-term storage the above stated changes were due, primarily, to the temperature of storage and concentration of acetic acid. Recommended conditions of sterilization allow to retain high nutritional quality of the tinned foods, bring about stability for their keeping in refrigerators and in unregulated environment, with the exception of sub-sour canned food, which are to be stored in special conditions.
Keywords
Tinned food,
pickled mushrooms,
sterilization,
microbiology changes,
toxical elements
