Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2017, 5(8), 562-568
DOI: 10.12691/jfnr-5-8-5
Open AccessArticle

Analysis of Physicochemical, Antioxidant Properties and Sensory Characteristic of Shiitake Mushroom Pickles

Ashfaque Ahmed Khaskheli1, Shahzor Gul Khaskheli1, Ying Liu1, Saghir Ahmed Sheikh2, Yan-Feng Wang3, Aijaz Hussain Soomro2, Dong Xiaobo1, Mamoun A. Homaida1, Xiaojiu Tian1 and Wen Huang1,

1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China

2Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Pakistan

3Mudanjiang Sub-academy, Heilongjiang Academy of Agricultural Sciences, Mudanjiang, China

Pub. Date: July 27, 2017

Cite this paper:
Ashfaque Ahmed Khaskheli, Shahzor Gul Khaskheli, Ying Liu, Saghir Ahmed Sheikh, Yan-Feng Wang, Aijaz Hussain Soomro, Dong Xiaobo, Mamoun A. Homaida, Xiaojiu Tian and Wen Huang. Analysis of Physicochemical, Antioxidant Properties and Sensory Characteristic of Shiitake Mushroom Pickles. Journal of Food and Nutrition Research. 2017; 5(8):562-568. doi: 10.12691/jfnr-5-8-5

Abstract

Mushrooms are perishable foods; they required processing technologies that preserves chemical and nutritional characteristics of fresh forms. The principal objective of this research was to analyze the physicochemical changes and sensory properties of Shiitake pickles with and without mustard oil in order to contribute to the diversification of food. The antioxidant activity of fresh shiitake mushroom pickles with and without mustard oil demonstrated a significant result in Scavenging free radicals except for DDPH. The pH of MOVS and SWVS was reduced to 3.92±010 and 2.80±0.26 over time during 20 days of storage and the acidity was gradually increased for up to storage. However HPLC analysis of both pickles revealed the presence of four acids were present in the MOVS pickle (malic acid at 4.354 with the retention time of 4.2 minutes). The second peak indicates lactic acid at 5.069 with the retention time of 4.3 min. The third peak indicates citric acid at 5.489 with the retention time of 4.5 min. The fourth peak indicates succinic acid at 7.301 with the retention time of 6.8min. Whereas the SWVS pickle showed the peak for three acids present in the pickle sample, where the first peak indicates malic acid at 4.303 with the retention time of 4.2 min, the second peak indicates acetic acid acid at 6.573 with the retention time of 6.2 min, and the final peak was found of succinic acid at 7.304 with the retention time of 6.8 min. The pickle formulated with (MOVS) showed 5.70 for overall acceptability of pickle.

Keywords:
shiitake mushroom antioxidant activity pickle organic acid

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