NDLI: Physicochemical and Nutritional Characteristics of Organic Acid-Treated Button Mushrooms (Agaricus bisporous)

Content Provider	Springer Nature Link
Author	Singla, Richu Ganguli, Abhijit Ghosh, Moushumi
Copyright Year	2010
Abstract	An effort was made to evaluate the effectiveness of organic acids to improve the quality and shelf life of button mushroom (Agaricus bisporous). Shelf life of malic acid-treated mushrooms was improved to a significant level (p < 0.05) in terms of increased whiteness and texture. Sensorial properties, chemical components, and dietary fibers of treated mushrooms remained unaltered. Antioxidant levels of treated mushrooms to scavenge free radical of 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), polyphenolics content, flavonoids content, and superoxide dismutase activity were not affected. For determining the effectiveness of malic acid as a sanitizer, mushroom slices were artificially inoculated with five foodborne pathogens. Of the pathogens tested, Escherichia coli O15:H7 and Cronobacter sakazakii were inactivated to the maximum; Salmonella typhimurium, Listeria monocytogenes, and Campylobacter jejuni were also reduced significantly (p < 0.05) following storage for up to 5 days at 15°C with 2% and 4% of malic acid. Negligible growth was observed upon storage of treated mushrooms at 4°C. The results of our study suggested malic acid treatment as an economical minimal processing strategy for edible mushrooms.
Starting Page	808
Ending Page	815
Page Count	8
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	2
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-11-06
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Agaricus bisporous Malic acid Antioxidant activities Sanitizer Inactivation Chemistry/Food Science Food Science Biotechnology Agriculture
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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