Monosodium glutamate equivalents and B-group vitamins in frozen mushrooms

Figures & data

Table 1. Dry matter (in 100 g fm) and vitamins (in 100 g dm) in fresh and frozen mushrooms.

		White – Bottom			Brown – Crimini
	Pretreatment	Fresh	0 months	8 months	Fresh	0 months	8 months
Dry matter [g]	Not blanched	8.92 ± 0.05f	8.95 ± 0.06f	8.96 ± 0.06f	7.70 ± 0.04a	7.79 ± 0.04b	7.79 ± 0.02b
	BW		10.27 ± 0.03i	10.29 ± 0.05i		8.67 ± 0.04e	8.64 ± 0.05e
	VAC+BW		9.80 ± 0.02g	9.79 ± 0.11g		8.04 ± 0.06c	8.03 ± 0.02c
	B ERYT		10.18 ± 0.03h	10.19 ± 0.05h		8.43 ± 0.07d	8.42 ± 0.02d
Vitamin B1 [mg]	Not blanched	0.63 ± 0.01j	0.53 ± 0.01hi	0.46 ± 0.10efg	0.55 ± 0.01i	0.49 ± 0.01gh	0.48 ± 0.03fg
	BW		0.41 ± 0.01cde	0.36 ± 0.03bc		0.45 ± 0.01efg	0.43 ± 0.03def
	VAC+BW		0.37 ± 0.00bc	0.27 ± 0.01a		0.38 ± 0.01bcd	0.37 ± 0.02bcd
	B ERYT		0.38 ± 0.01bcd	0.34 ± 0.01b		0.37 ± 0.01bcd	0.34 ± 0.07b
Vitamin B2 [mg]	Not blanched	6.11 ± 0.26n	5.46 ± 0.09m	5.26 ± 0.21lm	4.62 ± 0.08j	4.19 ± 0.01fg	3.34 ± 0.11b
	BW		5.10 ± 0.06kl	4.93 ± 0.03jk		4.30 ± 0.02g	3.58 ± 0.03c
	VAC+BW		4.02 ± 0.17ef	3.88 ± 0.18de		3.72 ± 0.23cd	2.71 ± 0.03a
	B ERYT		4.79 ± 0.09ij	4.55 ± 0.15h		3.31 ± 0.01b	2.63 ± 0.07a
Pyridoxamine [µg]	Not blanched	313 ± 2l	173 ± 4g	106 ± 1a	247 ± 12ab	166 ± 12fg	144 ± 9cd
	BW		169 ± 6g	152 ± 2de		138 ± 1c	123 ± 2b
	VAC+BW		260 ± 3k	220 ± 2i		173 ± 2g	146 ± 3cd
	B ERYT		157 ± 2ef	150 ± 6de		215 ± 13i	190 ± 1h
Pyridoxal [µg]	Not blanched	11 ± 2ab	13 ± 1cd	Nd	9 ± 1ab	8 ± 1a	34 ± 2h
	BW		36 ± 3h	11 ± 1bc		20 ± 2f	75 ± 1l
	VAC+BW		36 ± 3h	50 ± 1j		14 ± 1d	62 ± 2k
	B ERYT		23 ± 1g	11 ± 1ab		17 ± 1e	40 ± 3i
Pyridoxine [µg]	Not blanched	32 ± 3b	nd	nd	19 ± 1a	40 ± 2c	nd
	BW		nd	nd		61 ± 5d	nd
	VAC+BW		nd	nd		nd	nd
	B ERYT		nd	nd		33 ± 2b	nd
Sum of vitamin B6 [µg]	Not blanched	356 ± 4j	186 ± 4c	106 ± 1a	275 ± 13h	214 ± 14ef	178 ± 10c
	BW		205 ± 3de	163 ± 2b		219 ± 4f	198 ± 2d
	VAC+BW		296 ± 2i	270 ± 3h		187 ± 3c	207 ± 3de
	B ERYT		180 ± 2c	161 ± 6b		265 ± 12h	230 ± 4g

BW – blanched in water; VAC+BW – vacuum impregnated by metabisulphite and citric acid solution, next blanched in water; B ERYT – blanched in sodium erythorbate and citric acid solution; fm – fresh matter; dm – dry matter; nd – not detected; means with different small letters represent significant differences at p < 0.05.

Table 2. 5’-nucleotides in fresh and frozen mushrooms, mg/100 g dm.

		White – Bottom			Brown – Crimini
	Pretreatment	Fresh	0 months	8 months	Fresh	0 months	8 months
5’-TMP	Not blanched	3.85 ± 0.27e	2.07 ± 0.19d	0.72 ± 0.01a	7.51 ± 0.63g	6.99 ± 0.17f	0.73 ± 0.02a
	BW		1.11 ± 0.07bc	1.18 ± 0.05c		1.08 ± 0.04abc	0.94 ± 0.07abc
	VAC+BWW		0.72 ± 0.02a	0.76 ± 0.01ab		0.91 ± 0.09abc	0.87 ± 0.05abc
	B ERYT		0.95 ± 0.05abc	1.00 ± 0.06abc		0.98 ± 0.08abc	0.95 ± 0.05abc
5’-CMP	Not blanched	2.86 ± 0.14d	3.89 ± 0.18e	3.81 ± 0.22e	1.08 ± 0.05b	1.91 ± 0.11c	0.24 ± 0.04a
	BW		8.23 ± 0.74g	12.64 ± 0.74j		6.53 ± 0.29f	7.06 ± 0.62f
	VAC+BW		1.62 ± 0.15bc	2.25 ± 0.15cd		0.17 ± 0.06a	4.13 ± 0.30e
	B ERYT		9.73 ± 0.88h	10.96 ± 0.22i		6.95 ± 0.45f	7.14 ± 0.67f
5’-UMP	Not blanched	3.63 ± 0.34ab	7.72 ± 0.69cd	5.34 ± 0.42abc	2.81 ± 0.20a	2.81 ± 0.24a	3.24 ± 0.20a
	BW		53.35 ± 3.13k	47.23 ± 2.27j		14.67 ± 1.14g	5.90 ± 0.27bc
	VAC+BW		12.56 ± 0.90fg	11.07 ± 0.84ef		4.74 ± 0.07ab	7.87 ± 0.38cd
	B ERYT		40.26 ± 3.53i	23.56 ± 1.74h		12.62 ± 1.04fg	9.25 ± 0.86de
5’-AMP	Not blanched	0.65 ± 0.04a	2.10 ± 0.08c	4.65 ± 0.33e	0.79 ± 0.03ab	3.78 ± 0.21d	0.74 ± 0.04ab
	BW		1.33 ± 0.14abc	1.15 ± 0.03ab		1.63 ± 0.14bc	0.57 ± 0.06a
	VAC+BW		0.98 ± 0.08ab	0.58 ± 0.04a		20.24 ± 2.02g	6.96 ± 0.49f
	B ERYT		1.03 ± 0.10ab	0.97 ± 0.13ab		1.42 ± 0.08abc	1.53 ± 0.07abc
5’-IMP	Not blanched	2.80 ± 0.21g	2.46 ± 0.04bcdef	2.49 ± 0.02def	2.56 ± 0.08f	2.47 ± 0.04cdef	2.46 ± 0.01abcdef
	BW		2.26 ± 0.03abc	2.25 ± 0.01ab		2.32 ± 0.08abcde	2.42 ± 0.06abcdef
	VAC+BW		2.52 ± 0.07ef	2.60 ± 0.04f		4.64 ± 0.25i	3.12 ± 0.26h
	B ERYT		2.28 ± 0.07abc	2.25 ± 0.01ab		2.29 ± 0.05abcd	2.29 ± 0.03abcd
5’-GMP	Not blanched	1.19 ± 0.07a	2.00 ± 0.19d	1.13 ± 0.10a	1.29 ± 0.11ab	1.29 ± 0.10ab	1.11 ± 0.03a
	BW		1.46 ± 0.15bc	1.58 ± 0.11c		1.13 ± 0.02a	1.14 ± 0.02a
	VAC+BW		1.06 ± 0.01a	1.10 ± 0.01a		5.82 ± 0.21f	3.99 ± 0.35e
	B ERYT		1.14 ± 0.08a	1.58 ± 0.09c		1.13 ± 0.01a	1.13 ± 0.02a
Total 5’-nucleotides	Not blanched	14.98 ± 0.35b	20.24 ± 0.74de	18.14 ± 0.90bcd	16.04 ± 1.52bc	19.25 ± 1.07cde	8.51 ± 0.22a
	BW		67.74 ± 3.50j	66j.04 ± 2.95j		27.37 ± 0.71f	18.03 ± 0.88bcd
	VAC+BW		19.46 ± 0.97cde	18.35 ± 0.80bcd		36.53 ± 1.98g	26.94 ± 0.41f
	B ERYT		55.39 ± 4.72i	40.31 ± 1.57h		25.39 ± 1.99f	22.29 ± 1.54e

BW – blanched in water; VAC+BW – vacuum impregnated by metabisulphite and citric acid solution, next blanched in water; B ERYT – blanched in sodium erythorbate and citric acid solution; dm – dry matter; means with different small letters represent significant differences at p < 0.05.

Table 3. L-aspartic acid and L-glutamic acid in fresh and frozen mushrooms, mg/100 g dm.

		White – Bottom			Brown – Crimini
	Pretreatment	Fresh	0 months	8 months	Fresh	0 months	8 months
L-aspartic acid	Not blanched	19.2 ± 1.7abc	16.2 ± 1.7a	16.7 ± 1.3ab	27.5 ± 2.3e	24.4 ± 1.4d	23.1 ± 2.1d
	BW		28.4 ± 1.8e	20.0 ± 1.6c		34.1 ± 1.3f	30.3 ± 2.1e
	VAC+BWW		18.3 ± 0.9abcc	18.1 ± 0.6abc		39.5 ± 1.8g	41.0 ± 3.1g
	B ERYT		19.9 ± 1.3bc	19.4 ± 1.0abc		34.0 ± 1.0f	35.4 ± 2.4f
L-glutamic acid	Not blanched	38.7 ± 3.1ab	35.1 ± 2.4a	34.8 ± 2.0a	55.7 ± 1.2de	57.6 ± 4.0ef	52.9 ± 2.5d
	BW		39.3 ± 2.2ab	41.4 ± 0.8b		62.7 ± 0.7gh	64.5 ± 4.6h
	VAC+BW		41.9 ± 2.1b	47.7 ± 0.6c		59.3 ± 1.3efg	57.2 ± 2.3def
	B ERYT		39.2 ± 1.6ab	42.9 ± 0.5b		59.5 ± 4.0efg	61.7 ± 4.6fgh
Sum of amino acids	Not blanched	58.0 ± 4.8ab	51.3 ± 4.0a	51.5 ± 3.3a	83.2 ± 2.5f	82.0 ± 5.3ef	75.9 ± 4.5e
	BW		67.6 ± 4.0d	61.5 ± 2.3bcd		96.8 ± 1.1g	94.8 ± 6.5g
	VAC+BW		60.3 ± 3.0bc	65.8 ± 1.1cd		98.8 ± 3.1g	98.2 ± 3.2g
	B ERYT		59.1 ± 2.6bcd	62.3 ± 1.3bcd		93.5 ± 5.0g	97.1 ± 6.9g

BW – blanched in water; VAC+BW – vacuum impregnated by metabisulphite and citric acid solution, next blanched in water; B ERYT – blanched in sodium erythorbate and citric acid solution; dm – dry matter; means with different small letters represent significant differences at p < 0.05.

Table 4. Flavour nucleotides, equivalent umami concentration (EUC), and taste by five-point sensory analysis in fresh and frozen mushrooms.

		White – Bottom			Brown – Crimini
	Pretreatment	Fresh	0 months	8 months	Fresh	0 months	8 months
Flavour 5’-nucleotides [mg/100 g dm]	Not blanched	3.99 ± 0.25d	4.46 ± 0.10e	3.63 ± 0.05abcd	3.85 ± 0.04cd	3.76 ± 0.09abcd	3.57 ± 0.03abc
	BW		3.73 ± 0.18abcd	3.83 ± 0.12bcd		3.45 ± 0.07ab	3.56 ± 0.07abc
	VAC+BW		3.58 ± 0.07abc	3.69 ± 0.04abcd		10.46 ± 0.39g	7.11 ± 0.61f
	B ERYT		3.42 ± 0.15a	3.83 ± 0.09bcd		3.42 ± 0.05a	3.42 ± 0.05a
EUC [g MSG/100 g dm)	Not blanched	0.317 ± 0.012ab	0.365 ± 0.013cd 0.01bc5	0.297 ± 0.013ab Cd	0.457 ± 0.006e	0.502 ± 0.040f Ef	0.397 ± 0.019d Ef
	BW		0.338 ± 0.015bc a	0.362 ± 0.007cd cd		0.480 ± 0.010ef e	0.486 ± 0.031ef
	VAC+BWW		0.314 ± 0.013ab 0.026	0.362 ± 0.006cd		1.709 ± 0.035h	1.057 ± 0.050g
	B ERYT		0.293 ± 0.026a	0.372 ± 0.013cd		0.451 ± 0.024e	0.470 ± 0.029ef
Taste [points]	Not blanched	5.0i	2.0 ± 0.0a	2.0 ± 0.0a	5.0i	3.1 ± 0.4b	2.0 ± 0.0a
	BW		4.6 ± 0.1h	3.8 ± 0.1c		4.7 ± 0.2h	4.2 ± 0.1efg
	VAC+BW		3.0 ± 0.1b	3.9 ± 0.2cd		4.1 ± 0.1def	3.8 ± 0.1c
	B ERYT		4.3 ± 0.1fg	4.2 ± 0.1efg		4.4 ± 0.2g	4.0 ± 0.3cde

BW – blanched in water; VAC+BW – vacuum impregnated by metabisulphite and citric acid solution. next blanched in water; B ERYT – blanched in sodium erythorbate and citric acid solution; dm – dry matter; MSG – monosodium glutamate; flavour 5’-nucleotides – sum of GMP + IMP; means with different small letters represent significant differences at p < 0.05.