Preservative compositions and methods for mushrooms

Details Preservative compositions and methods for mushrooms Preservative compositions and methods for mushrooms

2006-06-27

2006-06-27

Bhat, Nina (Department: 1764)

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Additive is or contains organic compound of known structure

C426S303000, C426S310000, C426S335000, C426S615000, C134S016000, C134S200000, C510S511000

Reissue Patent

active

RE039147

ABSTRACT:
Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for controlling the growth of spoilage bacteria and for preventing unwanted color changes in fresh and processed mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial buffer solution having a pH of from about 9.5 to about 11.0; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing buffer solutions of erythorbic acid and sodium erythorbate, in ratios of about 1:4, with a sufficient pH to return the mushrooms to the mushroom physiological pH of about 6.5.

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