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Mattila P., Könkö K., Eurola M., Pihlava J.-M., Astola J., Vahteristo L., Hietaniemi V., Kumpu-lainen J., Valtonen M., Piironen V., Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. Journal of Agricultural. Food Chemistry. 49: 5, 2001.

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Article

Effect of Processing Techniques on the Quality and Acceptability of Auricularia auricula Mushroom Pickle

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


Journal of Food and Nutrition Research. 2015, Vol. 3 No. 1, 46-51
DOI: 10.12691/jfnr-3-1-8
Copyright © 2015 Science and Education Publishing

Cite this paper:
Shahzor Gul Khaskheli, Wen Zheng, Saghir Ahmed sheikh, Ashfaque Ahmed Khaskheli, Ying Liu, Yan-Feng Wang, Wen Huang. Effect of Processing Techniques on the Quality and Acceptability of Auricularia auricula Mushroom Pickle. Journal of Food and Nutrition Research. 2015; 3(1):46-51. doi: 10.12691/jfnr-3-1-8.

Correspondence to: Wen  Huang, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. Email: huangwen@mail.hzau.edu.cn

Abstract

The present study aimed at the formulation of pickled product, incorporated with and without mustard oil; vinegar and salt were used as preservative. The products have been evaluated for sensory attribute i.e color, flavor, texture, taste and overall acceptability, (MOVS) formulated pickle found to be excellent and have higher score 5.7, 6.5, and 7.0 for color, flavor, and overall acceptability. It was found that the polysaccharide content and pH were decreased during processing, and significant difference (P>0.05) was found in moisture content Figure 4. The microbiological studies revealed that total viable counts (bacteria) were high in (SWVS) formulated pickle as compared to (MOVS) respectively. Storage studies demonstrated that pickles stored successfully for 90 days at ambient temperature (26±4C) without any significant change in the quality attributes of the (MOVS) pickle. Furthermore, microbiological analysis demonstrated the presence of Escherischia coli and Lactobacillus bacteria in pickled products.

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