Determination of optimal freezing parameters during low-temperature processing of cultivated mushrooms, champignons and oyster mushrooms

The purpose of research is to study the influence of various parameters and low-temperature environments on the duration of storage and quality indicators of cultivated mushrooms and oyster mushrooms. The objects of study are cultivated mushrooms - champignons (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). Champignons were frozen whole, and ordinary oyster mushrooms were frozen in the form of splices. In order to construct freeze-thaw thermograms, experiments were carried out under the following conditions: -30 °C with natural convection; -30 °С with forced convection; -60 °С with natural convection; in liquid nitrogen at a temperature of -195 °C. Thermogram analysis showed that temperature regimes of -30 °C (natural convection), -60 °C (natural convection) and -30 °C (forced convection) do not affect the quality of the thawed product immediately after freezing. Freezing in liquid nitrogen at -195 °C is not suitable for these product samples. A storage temperature regime of -30 °C for two months for champignon mushrooms can be recommended to technologists, since after their defrosting there were no obvious changes in organoleptic indicators, and for oyster mushrooms this regime is not suitable, mushroom samples experienced a significant deterioration in organoleptic indicators. When assessing defrosted mushrooms after storage at a temperature of -60 °C for two months, no changes in organoleptic parameters were detected. After the organoleptic assessment of mushrooms, it is possible to recommend the most rational mode of freezing in low-temperature chambers -30 °C (forced convection) and -60 °C (natural convection), and for storage - a temperature of -60 °C, which will preserve the high quality of mushrooms.