Fresh and processed wild Cantharellus cibarius L. growing in West Siberia: food value

Abstract

Introduction. Cantharellus cibarius L. is a wild mushroom that has been part of human diet for many centuries. However, there is little reliable information about its nutritional value, storage conditions, shelf life, and processing. The research objective was to study the nutritional value of C. cibarius growing in West Siberia, as well as to define its storage and processing conditions. Study objects and methods. The research featured fresh and processed (boiled and salted) wild chanterelles (C. cibarius) obtained from the forests of the Novosibirsk region. The mushrooms were tested for amino acids, fatty acids, nutrients, reducing sugars, trehalose, mannit, glycogen, fiber, mucus, squalene, ash, minerals, vitamins, trypsin inhibitor, chlorides, mesophilic and facultative anaerobes, etc. The samples also underwent sensory evaluation. Results and discussion. The samples of C. cibarius proved to have a high nutritional value. The samples contained 3.6% proteins, including essential amino acids; 3.9% carbohydrates, including sugars and dietary fiber; and 0.7% lipids, including saturated, monounsaturated, and polyunsaturated acids. In addition, C. cibarius appeared to be rich in biologically active substances. It contained trypsin inhibitors that reduce the absorption of protein compounds. Purchasing centers can be recommended to use 70–80% relative air humidity. At 0–2°C, the storage time was five days; at 5–10°C – three days; at 15–20°C – two days; at 20–30°C – one day. Before processing, the mushrooms were washed twice in non-flowing water. C. cibarius also proved to be a valuable raw material for boiled and salted semi-finished products. The optimal boiling time was 5–10 min. Lightly-, medium-, and strong-salted semi-finished mushrooms were ready for consumption after the fermentation was complete, i.e. after day 15, 10, and 3, respectively. Conclusion. Boiled and salted semi-finished products from Siberian C. cibarius demonstrated excellent sensory qualities and can become part of various popular dishes.

Keywords

• edible mushrooms
• cantharellus cibarius
• nutrients
• sensory properties
• microbiological safety