Effect of alternative pre-treatments and fermentation on quality characteristics of oyster mushrooms

Boylu, Meltem and Hitka, Géza and Kenesei, György (2023) Effect of alternative pre-treatments and fermentation on quality characteristics of oyster mushrooms. PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES, 19 (S1). pp. 35-45. ISSN 1786-335X

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Abstract

Besides their unique taste and texture, mushrooms are a promising source of important nutrients, including dietary fiber, amino acids, minerals, and vitamins. Fresh mushrooms, however, can only endure for a brief time, typically up to three days at ambient conditions. Different methods have been used to preserve mushrooms for a prolonged period, such as drying, cooking, frying, irradiation and fermentation. The objective of the current study is to investigate the effect of different pre-treatments and fermentation on physicochemical, textural, and microbial properties of oyster mushrooms. The fresh oyster mushroom was considered as control and 6 alternative pre-treatment methods were used as; blanching in water, steaming, oven cooking, microwave, High Hydrostatic Pressure and UV Light treatment. Moisture, pH, yield, color, texture, and microbiological analyses were performed on each pre-treatment group before and after fermentation. Our results showed that the quality attributes of oyster mushrooms were significantly affected by the usage of different pre-treatments.

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