AI Article Synopsis
- The study examined how different storage methods affect common truffle species, focusing on their biochemical and microbiological changes during preservation.
- Fresh truffles were stored at 4°C, frozen at -20°C, or autoclaved, with results indicating that the 4°C treatment best maintained the truffles' quality.
- Black truffles showed greater resistance to biochemical spoilage compared to white truffles, with Tuber magnatum being particularly resilient to microbial degradation.
Article Abstract
The effects of different storage treatments on the most common edible truffle species, such as Tuber magnatum and Tuber borchii (white truffles), Tuber melanosporum and Tuber aestivum (black truffles), were analysed. Biochemical and microbiological profiles were monitored, in order to evaluate possible alterations during truffle preservation. After harvesting, some fresh samples were kept at 4°C for 30days, other samples were frozen at -20°C for one month, thawed and preserved at 4°C; the remainder were autoclaved. The biochemical parameters studied were sugar and protein content, the activity of some enzymes involved in the central metabolism of the fungi and the electrophoretic pattern of soluble proteins. Total mesophilic bacteria were also counted. The results obtained showed that the storage at 4°C is the treatment that best preserves the biochemical and microbiological characteristics of fresh truffles. Black truffles were more resistant to biochemical spoilage than the white ones, while T. magnatum was the most resistant to microbial spoilage.
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| http://dx.doi.org/10.1016/j.foodchem.2007.11.075 | DOI Listing |
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