The effect of blanching or soaking and blanching on the amino acid content of frozen A. bisporus and B. edulis mushrooms was determined. Frozen mushrooms contained lower amounts of most amino acids compared to fresh mushrooms. In A. bisporus, the greatest changes were observed in mushrooms soaked and blanched in citric and L-ascorbic acid solution in A. bisporus, while in the case of B. edulis, mushrooms soaked and blanched in solution containing pectin showed the maximum change. Blanched-only products were significantly higher in asparagine, glutamine, isoleucine, and lysine than those that were soaked and blanched.
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Jaworska et al. (2011) studied this question.
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