Nauka Przyroda Technologie

2007 volume 1 issue 4 #53

Janusz Kalbarczyk, Wojciech Radzki, Aneta Sławińska, Wioletta Koc

Properties of mushroom powders as a component of tinned meat

Summary. Fruit bodies of edible mushrooms have been consumed by human since ancient times. Due to its nutritious properties (high proteins content, low fat content, high polysaccharides, vitamins and fiber content) mushrooms not only are considered as healthy food but also are highly valued thank to its flavor and taste. Recent research proved that fruit bodies of many species also contain biologically active substances which possess anticancer, antiviral, antibacterial and antioxidant activity. Fruit bodies of such species as Lentinula edodes, Pholiota nameko, Agaricus blazei, Pleurotus ostreatus are comparatively easy to produce and after proper preparation can be used as a supplement in tinned meat. Meat with addition of mushroom possess unique taste and flavor and also is enriched with healthful substances. One method of food preservation is drying and grinding into powder. Mushroom powders obtained from Lentinula edodes and Pholiota nameko retain desirable properties of non-processed food and can be stored for long period.

Key words: mushrooms, powders, meat, tinned meat

Full text available in Polish in Adobe Acrobat format:
https://www.npt.up-poznan.net/pub/art_1_53.pdf

Streszczenie w języku polskim:
https://www.npt.up-poznan.net/tom1/zeszyt4/streszczenie-53.html

Corresponding address:
Janusz Kalbarczyk
Janusz Kalbarczyk
Katedra Przetwórstwa Owoców i Warzyw
Akademia Rolnicza w Lublinie
ul. Skromna 8
20-704 Lublin
Poland
e-mail:

Accepted for print: 31.10.2007