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

Shahzor Gul Khaskheli¹, Wen Zheng¹, Saghir Ahmed sheikh², Ashfaque Ahmed Khaskheli¹, Ying Liu¹, Yan-Feng Wang³ and Wen Huang^1,

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

Cite this paper:
Shahzor Gul Khaskheli, Wen Zheng, Saghir Ahmed sheikh, Ashfaque Ahmed Khaskheli, Ying Liu, Yan-Feng Wang and 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

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.

Keywords:
sensory storage quality pickle microbial

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