Physicochemical and Nutritional Characteristics of Organic Acid-Treated Button Mushrooms (Agaricus bisporous)
2012
Singla, Richu | Ganguli, Abhijit | Ghosh, Moushumi
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.
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