Effect of Osmotic and Pickling Pretreatments on Nutritional Quality and Acceptance of Traditional Fermented Oyster Mushrooms (original) (raw)
Related papers
Journal of Food Processing and Preservation, 2014
In Uganda, mushrooms constitute a very important nutritious food that is prepared in different ways. The aim of the work was to determine the effects of pretreatments and drying methods on the chemical composition and sensory characteristics of oyster mushrooms (Pluerotus oestreatus). Blanching had no significant (P = 0.10) effect on protein content but resulted in decreases in ash and increases in the carbohydrate content. Brining decreased protein, moisture content and increased ash content. The drying methods had no significant (P = 0.06) effect on the carbohydrate content. The treatments did not significantly affect the iron and zinc content of mushrooms. No significant difference in taste (P = 0.37) and flavor (P = 0.10) of the prepared soups was observed. Soups prepared from sun-dried powders had the highest overall acceptability scores. Blanching maintained the color of mushrooms and combined with brining for 60 min could be used to produce dried oyster mushrooms of acceptable quality.
Quality and Acceptance of Traditional Fermented Oyster Mushrooms
2016
The study was conducted to evaluate the pretreatment effects of ascorbate and osmotic solution on oven dried and pickled mushrooms. Significant differences in nutritional composition and sensory quality were observed between the pickled and dried samples of mushrooms. Pickling obtained in high moisture content, crude fibre, crude fat, crude protein, soluble solid and ash content, however, the content of carbohydrates and dry matter were lower than oven drying. Both osmotic and ascorbate pretreatments significantly affected the composition. As result, ascorbate concentration increased the protein, ash and fat contents of mushroom samples. In contrary to ascorbate pretreatment, osmotic solution pretreated mushrooms resulted in highest rehydration capacity. The sensory evaluation results of the pickled mushrooms products had more acceptances and acquired good colour, flavour and overall acceptability than that of oven dried products. Ascorbate treatments combined with pickling are adva...
Indian Journal of Traditional Knowledge
Mushrooms well known for their delicacy and flavor are highly perishable due their high moisture content. In this study the changes in proximate and mineral components of oyster mushroom in response to 6 drying methods, viz., sun, solar, oven, microwave, freeze and osmotic drying were studied. The moisture and ash content of dried oyster mushrooms ranged from 8.84 to 5.16% and 8.12 to 9.37%, respectively. The highest crude protein of 23.74% was recorded for freeze dried oyster mushroom while as highest crude fiber content of 25.38% was found in microwave dried samples. On comparing the mineral content of dried oyster mushroom, freeze dried oyster mushroom recorded highest iron, calcium, magnesium, potassium content of 5.10, 16.12 and 2309.01 mg/100 g, respectively while least iron, magnesium and potassium content of 3.80, 15.06 and 1394.38 mg/100 g, respectively was observed in sun dried oyster mushroom. The study concluded better retention of proximate components in freeze dried oyster mushroom while as sun drying resulted in greater loss of nutrients. The best dried oyster mushroom can be used in formulation of functional foods conferring health benefits.
Physico-Chemical and Microbial Properties of Stored Mushroom Slices
Current Journal of Applied Science and Technology
Button mushroom (AgaricusbisporusL.) is extensively produced and consumed in the world. They are more perishable due to their high moisture content. Due to its short shelf-life, the mushroom is usually dehydrated for preservation. Hot air dried mushrooms result in losses in nutrients, colour degradation and deformation in structure. To overcome these problems, freeze-drying of mushroom slices was investigated. White button mushrooms after cleaning were vertically cut into 2, 4, 6 and 8 mm thick slices. Sliced mushrooms were frozen at −20 °C and then subjected to the freeze-drying at various heating plate temperatures of 10, 20, 30 and 40 °C. The effect of slice thickness and heating plate temperature on physicochemical properties like rehydration, porosity, firmness, water activity, colour, ascorbic acid, protein and microbial properties like total bacterial, yeast and mould were evaluated during the storage. Increase in the storage period resulted in decrease in porosity (73.25%), ...
2019
This study was conducted to evaluate the effects of different drying methods viz., sun, solar, oven (40 °C), microwave (300 W), freeze (-60 °C) and osmotic drying (14% salt solution followed by drying at 40 °C) on functional properties and sensory attributes of oyster mushroom. Significant differences in functional parameters (browning index, rehydration ratio, water solubility index and bulk density) and sensory attributes (appearance, aroma, texture and overall acceptability) were observed in response to different drying techniques. The least browning index of 0.22 was reported for freeze dried mushroom while as microwave dried oyster mushroom recorded highest browning index of 0.62. The study concluded freeze drying as most suitable method of preserving mushroom with rehydration ratio, water solubility index, bulk density and overall acceptability value of 5.21, 1.91 per cent, 0.31 g per ml and 8.09, respectively.
Scientific African, 2020
This study evaluated the influence of packing medium on some physicochemical, textural, and microbial properties of canned oyster mushrooms during storage. Mushrooms canned in brine or oil was stored at room temperature for six months. During this period pH, leached solids, drained weight, instrumental color, and texture were evaluated by standard methods. The results showed a 21% and 64% reduction in mushroom hardness after blanching and canning respectively. The pH of canning media ranged from 6.4 to 6.5 for brine and 5.6 to 5.8 for oil, during storage. Drained weight was higher in oil (124-127 g) compared to brine (104-120 g) whereas the extent of leaching was higher for mushrooms canned in brine. Mushrooms in brine were firmer (8.8 N) and chewier (3.6 N), compared to those canned in oil (7.6 N and 4.1 N). A significant reduction in firmness was recorded after the sixth month in both media. Color, chewiness, and springiness of the canned mushrooms were stable during the six-month storage period. The study showed that whereas brine provided good stability in pH and color, oil was a better medium for reducing leaching and maintaining the drained weight of canned mushrooms during storage.
Effect of pretreatment on the nutritional quality of white button mushroom (Agaricus bisporus)
Mushroom Research
Mushroom is considered a super food because of their rich nutrient composition. Increased mushroom production has been witnessed due to its increased per capita consumption. One of the major constraints in the mushroom production and marketing is its short shelf life. Drying is one of the oldest methods to increase shelf life of the perishable food items such as mushrooms but the drying of the mushrooms causes discoloration and loss of some nutritional qualities. Effect of pretreatments before drying was studied on the color, percent recovery, and nutritional composition of white button mushroom (Agaricus bisporus). The study concluded that the per cent recovery after drying decreases in treated mushrooms compared to the non-treated ones. The color of the treated button mushroom was retained well even after drying than the non-treated counterpart. Pre-treating the mushroom before drying had a significant effect on the moisture, protein, and carbohydrate content.
Texture and quality parameters of oyster mushroom as influenced by drying methods
2010
The effect of the drying methods on textural characteristics, protein content, and residual enzyme activities was studied. The mushrooms dried by the freeze-drying method showed the least firmness, with mean firmness force of 1.42 N and firmness strength of 4.27 N-mm. The highest firmness was observed in the osmo-air dried oyster mushrooms. High cutting force of 12.94 N and cutting energy of 14.73 N-mm were observed for those dried by osmo-air drying. Lower force of 1.07 N and energy of 1.58 N-mm were sufficient to fracture the freeze-dried mushrooms, and the highest fracture force and energy were observed for the fluidized-bed dried mushrooms. High protein content and residual activities of catalase and peroxidase were observed in mushrooms dried by the sun-drying method, which was closely followed by the osmo-air drying method. In terms of retention/improvement of texture in oyster mushrooms, osmo-air drying yielded hard and tough dried mushroom and freeze-drying method yielded very soft texture of mushrooms. K e y w o r d s: oyster mushroom, drying, texture, protein, peroxidase, catalase
QUALITY EVALUATION OF OVEN DRIED AND FRESH OYSTER MUSHROOM STORE AT ROOM TEMPERATURE
The experiment entitled "oyster mushroom" was conducted in the laboratory of Food Science at the Nuclear Institute for Food and agriculture (NIFA), Peshawar during the month of April, 2014.The objective of the research was to study the physic-chemical analysis (Moisture, Protein, Sensory Evaluation) in fresh and dried oyster mushroom. The maximum mean value of moisture was T0 (88.5) and minimum mean value was T1 (5.16). The maximum mean value of protein was T1 (20.2) and minimum mean value was T0 (3.43).Maximum mean value of color was T1 (6.62) while the minimum mean value was T0 (5.85). The maximum mean value of taste was T1 (7.52), The maximum mean value of taste was T1 (7.14) and The maximum mean value texture was T1 (7.56) was noted in oven dried mushroom. While maximum T0 (88.5) moisture content was recorded in fresh mushroom. Hence the statistically result was shown that the oven dried oyster mushroom more significant than fresh oyster mushroom. The maximum (88.5) moisture content was recorded in fresh mushroom, maximum (20.2) protein content was observed in oven dried mushroom, organolyptic result may be found more significant in oven dried oyster mushroom.
Physicochemical Quality of Oyster Mushroom for Functional Food
Jurnal Teknik Pertanian, 2023
This article presents studies on the physicochemical quality of oyster mushrooms grown within a housing and controlled by the Internet of Things (IoT). The goals of this study were to assess (1) the impact of indoor air quality on the growth and quality of mushrooms and (2) the antioxidant content of oyster mushrooms. In this study, the air temperature and humidity of oyster mushroom house per unit time was recorded and controlled automatically by an IoT system. Additionally, their physicochemical and microbiological quality were evaluated using physico-analytical instruments, and the potency of their ergothioneine (EGT) content was investigated using the HPLC method. The temperature of the air inside was between 29 and 35 °C, and the relative humidity was between 60% and 90%. The average texture of mushroom is soft. The average length, width, and height of the fresh mushroom were 41.5 mm, 60.0 mm, and 29.5 mm, respectively. The microbiological test confirmed that there was no salmonella infection in the collected mushrooms. The button-stage mushrooms have less total fungus than the bloom-stage mushrooms. The extraction standard method employs an EGT content of 0.674 mg/g as determined by chromatography data analysis. The oyster mushrooms can be consumed as a healthy meal, and the study of EGT showed also very prospective as one of immunotherapeutic food.