Effect of Processing Techniques on the Quality and Acceptability of &lt;i&gt;A&lt;/i&gt;&lt;i&gt;uricularia auricula&lt;/i&gt;&lt;i&gt; &lt;/i&gt;Mushroom Pickle

Khaskheli, Shahzor Gul; Zheng, Wen-Bin; Sheikh, Saghir Ahmed; Khaskheli, Ashfaque Ahmed; Liu, Ying; Wang, Yanfeng; Huang, Wen

doi:10.12691/jfnr-3-1-8

Cited by 12 publications

(17 citation statements)

References 14 publications

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“…Only in the case of the research reported by Khaskheli et al. (), the bacterial count after 3 to 4 weeks of fermentation of Auricularia auricula fruiting bodies at a temperature of 26 ± 4 °C was slightly above 3 log cfu/g, depending on the experimental combination. However, as mentioned previously, these studies did not reflect a typical lactic fermentation process, as the recipe contained acetic acid.…”

Section: Conditions Of Lactic Fermentation and Durability Of The Finimentioning

confidence: 86%

“…and Lactarius spp. (Zhuk‐Yu, Papilinia, & Bakaitis, ), Auricularia auricula (Khaskheli et al., ), and Cantharellus cibarius (Jabłońska‐Ryś et al., ). Termitomyces robustus was fermented as well; it is a specific mushroom with edible and, as commonly agreed, very tasty fruiting bodies grown by termites in their nests (Bello & Akinyele, ).…”

Section: Lactic Fermentation Of Mushroomsmentioning

confidence: 99%

“…As shown by Khaskheli et al. (), Auricularia auricula fruiting bodies were mixed with 10% NaCl and left overnight. After this time, the excess liquid was removed and the mushrooms were mixed with the remaining spices specified in the recipe.…”

Section: Lactic Fermentation Of Mushroomsmentioning

confidence: 99%

“…The most varied additives were proposed by Khaskheli et al. (), that is, mustard oil and vinegar besides basic spices (Table ).…”

Section: Lactic Fermentation Of Mushroomsmentioning

confidence: 99%

“…In the study conducted by Jabłońska-Ryś et al (2016a), small mushroom fruiting bodies with a cap diameter of 3.5 to 4.5 cm with the stems cut short were chosen. In most studies, caps were pickled as a whole; however, Auricularia auricula and Pleurotus eryngii fruiting bodies were cut into slices (Khaskheli et al, 2015;Zheng et al, 2018).…”

Section: Preliminary Processingmentioning

confidence: 99%

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Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health‐promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.

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Section: Conditions Of Lactic Fermentation and Durability Of The Finimentioning

confidence: 86%

Section: Lactic Fermentation Of Mushroomsmentioning

confidence: 99%

Section: Lactic Fermentation Of Mushroomsmentioning

confidence: 99%

“…The most varied additives were proposed by Khaskheli et al. (), that is, mustard oil and vinegar besides basic spices (Table ).…”

Section: Lactic Fermentation Of Mushroomsmentioning

confidence: 99%

Section: Preliminary Processingmentioning

confidence: 99%

See 3 more Smart Citations

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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High-Performance Liquid Chromatography Determination of Free Sugars and Mannitol in Mushrooms Using Corona Charged Aerosol Detection

2020

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Refractive index detector is usually used in the analysis of sugars in mushrooms, which is characterized by poor sensitivity, reproducibility, and susceptibility to interference from co-eluting sample components. In the current study, identification and determination of free sugars in mushroom samples by high-performance liquid chromatography coupled to corona charged aerosol detector (HPLC-CAD) were presented for the first time. The best chromatographic separation was performed on a Shodex Asahipak NH2P-50 4E 5 μm and mobile phase composed of 75% acetonitrile and 25% water with flow rate was 1 mL/min. The developed method offers good linearity in concentration range 0.001–0.01 or 0.01–0.2 mg/mL for tested compounds with R2 > 0.99. Limit of detection (LOD) for analytes was in the range of 7.1–120.2 ng on column. HPLC-CAD method showed very good reproducibility (RSD < 5.1%). Fructose, mannitol, and glucose were detected in all examined mushroom samples. For white Agaricus bisporus, mannitol was the most abundant sugar (7.575 mg/g dw), whereas trehalose for Pleurotus ostreatus (3.426 mg/g dw). The developed method was successfully applied for quantification of free sugars and mannitol in mushrooms. The optimized method proved to be sensitive, reproducible, and accurate.

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Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology

et al. 2017

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Now a day's meat and meat products are not only generating convenience trends; they have been recognized as core of meat industry. Meat spread is a convenience cooked spreadable product prepared with meat and non-meat additives. Response surface methodology was used to investigate the effects of three different levels of honey (10, 15, 20 g), vinegar (2.0, 6.0, 10.0 ml) and tomato powder (0.5, 1.0, 1.5 g) on response variables viz. color/appearance, flavor, spreadability, texture, after taste, adhesiveability, overall acceptability, while standardizing the process of development of sweet and sour chicken meat spread box-behnken experimental design was used in which 17 different runs with 5 trials of three similar centre point. A second order polynomial was fitted to all the response variables and surface plots as well as equations were conducted. All the processing variables significantly affected the response variables either linearly or quadratically whereas the "Lack of Fit" was non-significant relative to the pure error. For optimization, target values were set in the form of ranges of all the processing and response variables. While applying multiple regression analysis, a total of 43 workable solutions was found, out of which the product with 14.28% honey, 5.38% vinegar and 1.39% tomato powder was selected. The responses for color/appearance, flavor, spreadability, texture, after taste, adhesiveability, overall acceptability, were predicted at 7.11, 6.72, 7.00, 6.99, 6.61, 6.94 and 6.79 respectively, with a desirability value of 1.

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Effect of Processing Techniques on the Quality and Acceptability of <i>A</i><i>uricularia auricula</i><i> </i>Mushroom Pickle

Cited by 12 publications

References 14 publications

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

High-Performance Liquid Chromatography Determination of Free Sugars and Mannitol in Mushrooms Using Corona Charged Aerosol Detection

Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology

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