Sensory and microbiological quality of shiitake mushrooms in modified‐atmosphere packages

Abstract

The aim of the present work was to study the influence of modified-atmosphere packaging on the microbiological and sensory quality of shiitake mushrooms (Lentinula edodes). Mushrooms were packaged under atmospheric air (passive modified atmosphere) and an initial gas mixture of 5% O 2 and 2.5% CO 2 (active modified atmosphere), in bags of two different films: low-density polyethylene (PE) and polypropylene (PP). As control, mushrooms were packaged in macroperforated PP films. Bags were stored at 5• C for 20 days. Package atmosphere composition, mushroom respiration rate, weight loss, microbiological counts and sensory quality were determined during storage. Risk assays were also performed. Under the studied conditions, shiitake mushroom deterioration was not due to microorganism growth, and therefore the shelf-life of this product might be defined by changes in its sensory characteristics. Sensory analysis showed that mushrooms stored under modified atmosphere (active and passive) had a higher deterioration rate than those stored in PP macroperforated films, and lower sensory quality values during the entire storage time. These results suggest that mushroom deterioration was probably due to shiitake mushrooms' sensitivity to high CO 2 concentrations.

Rationalization of storage atmospheric composition of freshly treated white button mushroom (Agaricus bisporus) packed with moisture absorber

“…1 and 2 showed decrease in O 2 level (15.27 to 1.13 %) and increase in CO 2 level (2.27 to 11.87 %) in all treated mushrooms packed in PP with the increase in storage period at both ambient and refrigerated condition. This has also been reported earlier by other researchers Parentelli et al, 2007;Antmann et al, 2008;Simon et al, 2010). Among the treatments, the maximum decrease in O 2 level (14.70 to 0.50 %) as well as increase in CO 2 level (2.70 to 13.30 %) was recorded in mushroom treated with T 1 (plain water washing) and minimum decrease was observed in O 2 level from 16.00 to 1.60 % and increase in CO 2 level from 2.00 to 10.70 %.in T 3 (0.5 % KMS + 0.5 % NaCl + 0.5 % CaCl 2 ).…”

Karakteristik Mutu Fisikokimia Jamur Merang (Volvarella Volvacea) Selama Penyimpanan Dalam Berbagai Jenis Larutan Dan Kemasan

“…Penurunan mutu atau kerusakan jamur juga disebabkan oleh tingginya aktivitas metabolik dari jamur itu sendiri, laju respirasi dan dehidrasi 10,11,12,13 . Proses utama yang sangat berpengaruh terhadap kehilangan mutu sensori jamur adalah pencoklatan dan perubahan tekstur 5,14,15,16,17 . Pencoklatan terjadi sebagai akibat dari dua mekanisme oksidasi fenol, aktivasi tyrosinase, enzim yang ada pada kelompok polyphenoloxidase, dan oksidasi spontan 18 .…”

Effect of High-Oxygen Packaging on Respiratory Physiology and Sensorial Qualities of Fresh Shiitake Mushrooms (Lentinus edodes)

“…Gas samples of 1ml were withdrawn from the container and injected into the gas chromatography (Shimadzu GC-8A, Japan) with a TCD after 0 hour, 1 hour, and 2 hours. CO 2 production rate (RCO 2 ) was calculated as the slope of the CO 2 concentration percent versus time curve shown as the equations (1) (Parentelli et al, 2007;Iqbal et al, 2009). It was expressed as mgkg…”

“…Shiitake mushrooms have a high nutritional value and contain several nutritive compounds, including polysaccharides, antioxidants, dietary fiber, ergosterol, minerals, vitamin B1, B2 and C (Beluhan & Ranogajec, 2011;ÇaglarIrmak, 2007;Jiang et al, 2010a). However, fresh shiitake mushrooms are very easy to get deteriorate and the short shelf life of mushrooms becomes an impediment to the distribution and marketing of the fresh produce (Parentelli et al, 2007;Antmann et al, 2008). Therefore, the appropriate packaging technology to preserve their quality and prolong the shelf life becomes very important.…”