EFFECT OF TWO ATMOSPHERES PACKAGING ON EDIBLE MUSHROOMS (<i>Pleurotus ostreatus</i> L.) TREATED BY VACUUM IMPREGNATION WITH CONSERVANT SOLUTION

In this paper the vacuum impregnation technique (IV) is applied on edible whole mushroom (Pleurotus ostreatus L.) using a conservant solution (CS) containing ascorbic acid, citric acid, salt, low metoxyl pectin and calcium, to develop a minimally processed product. The response to the impregnation i...

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Autores principales:	Marilsa P. RUIZ, Misael CORTÉS, Luis E. HENRÍQUEZ
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2010
Materias:	Pleurotus ostreatus L. vacuum impregnation citric acid ascorbic acid. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/e703c1e632594af9a2408bede3f5a79e
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spelling	oai:doaj.org-article:e703c1e632594af9a2408bede3f5a79e2021-11-19T04:14:42ZEFFECT OF TWO ATMOSPHERES PACKAGING ON EDIBLE MUSHROOMS (<i>Pleurotus ostreatus</i> L.) TREATED BY VACUUM IMPREGNATION WITH CONSERVANT SOLUTION0121-40042145-2660https://doaj.org/article/e703c1e632594af9a2408bede3f5a79e2010-03-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/4951https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660In this paper the vacuum impregnation technique (IV) is applied on edible whole mushroom (Pleurotus ostreatus L.) using a conservant solution (CS) containing ascorbic acid, citric acid, salt, low metoxyl pectin and calcium, to develop a minimally processed product. The response to the impregnation is appraised to determine the composition of CS and to evaluate changes in the physiochemical, microbiological and sensorial characteristics of the impregnated matrix stored at 4ºC in two atmospheres during 12 days packaging. The volumetric fraction of impregnation in small (5.5 ± 1.4 g) and big mushrooms (12.2 ± 2.2 g) is respectively of 39.7 ± 8.6% and 31.2 ± 10.7%. The physicochemical parameters are affected for CS, the time of storage and the packaging atmosphere. The ºBrix, % acidity, % chlorides and% humidity decrease, the pH rises and the aw keeps uniform during that time. CS allows to control the browning, obtaining a product with an acceptable color until the ninth day. The brightness (L) shows a tendency to decrease with the time (darker), but keeping it in the chromatic plane ab* in the gray areas. The texture of the product is considered acceptable with elastic characteristic and CS maintains it during the time. For both atmospheres, the microbiological parameters are within the acceptable limits in the Colombian norm. The IV process represents an effective methodology that improves the sensorial, microbiological and quality attributes of the mushroom increasing 12.5% the shelf life.Marilsa P. RUIZMisael CORTÉSLuis E. HENRÍQUEZUniversidad de AntioquiaarticlePleurotus ostreatus L.vacuum impregnationcitric acidascorbic acid.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 17, Iss 1 (2010)
institution	DOAJ
collection	DOAJ
language	EN
topic	Pleurotus ostreatus L. vacuum impregnation citric acid ascorbic acid. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Pleurotus ostreatus L. vacuum impregnation citric acid ascorbic acid. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Marilsa P. RUIZ Misael CORTÉS Luis E. HENRÍQUEZ EFFECT OF TWO ATMOSPHERES PACKAGING ON EDIBLE MUSHROOMS (<i>Pleurotus ostreatus</i> L.) TREATED BY VACUUM IMPREGNATION WITH CONSERVANT SOLUTION
description	In this paper the vacuum impregnation technique (IV) is applied on edible whole mushroom (Pleurotus ostreatus L.) using a conservant solution (CS) containing ascorbic acid, citric acid, salt, low metoxyl pectin and calcium, to develop a minimally processed product. The response to the impregnation is appraised to determine the composition of CS and to evaluate changes in the physiochemical, microbiological and sensorial characteristics of the impregnated matrix stored at 4ºC in two atmospheres during 12 days packaging. The volumetric fraction of impregnation in small (5.5 ± 1.4 g) and big mushrooms (12.2 ± 2.2 g) is respectively of 39.7 ± 8.6% and 31.2 ± 10.7%. The physicochemical parameters are affected for CS, the time of storage and the packaging atmosphere. The ºBrix, % acidity, % chlorides and% humidity decrease, the pH rises and the aw keeps uniform during that time. CS allows to control the browning, obtaining a product with an acceptable color until the ninth day. The brightness (L) shows a tendency to decrease with the time (darker), but keeping it in the chromatic plane ab* in the gray areas. The texture of the product is considered acceptable with elastic characteristic and CS maintains it during the time. For both atmospheres, the microbiological parameters are within the acceptable limits in the Colombian norm. The IV process represents an effective methodology that improves the sensorial, microbiological and quality attributes of the mushroom increasing 12.5% the shelf life.
format	article
author	Marilsa P. RUIZ Misael CORTÉS Luis E. HENRÍQUEZ
author_facet	Marilsa P. RUIZ Misael CORTÉS Luis E. HENRÍQUEZ
author_sort	Marilsa P. RUIZ
title	EFFECT OF TWO ATMOSPHERES PACKAGING ON EDIBLE MUSHROOMS (<i>Pleurotus ostreatus</i> L.) TREATED BY VACUUM IMPREGNATION WITH CONSERVANT SOLUTION
title_short	EFFECT OF TWO ATMOSPHERES PACKAGING ON EDIBLE MUSHROOMS (<i>Pleurotus ostreatus</i> L.) TREATED BY VACUUM IMPREGNATION WITH CONSERVANT SOLUTION
title_full	EFFECT OF TWO ATMOSPHERES PACKAGING ON EDIBLE MUSHROOMS (<i>Pleurotus ostreatus</i> L.) TREATED BY VACUUM IMPREGNATION WITH CONSERVANT SOLUTION
title_fullStr	EFFECT OF TWO ATMOSPHERES PACKAGING ON EDIBLE MUSHROOMS (<i>Pleurotus ostreatus</i> L.) TREATED BY VACUUM IMPREGNATION WITH CONSERVANT SOLUTION
title_full_unstemmed	EFFECT OF TWO ATMOSPHERES PACKAGING ON EDIBLE MUSHROOMS (<i>Pleurotus ostreatus</i> L.) TREATED BY VACUUM IMPREGNATION WITH CONSERVANT SOLUTION
title_sort	effect of two atmospheres packaging on edible mushrooms (<i>pleurotus ostreatus</i> l.) treated by vacuum impregnation with conservant solution
publisher	Universidad de Antioquia
publishDate	2010
url	https://doaj.org/article/e703c1e632594af9a2408bede3f5a79e
work_keys_str_mv	AT marilsapruiz effectoftwoatmospherespackagingonediblemushroomsipleurotusostreatusiltreatedbyvacuumimpregnationwithconservantsolution AT misaelcortes effectoftwoatmospherespackagingonediblemushroomsipleurotusostreatusiltreatedbyvacuumimpregnationwithconservantsolution AT luisehenriquez effectoftwoatmospherespackagingonediblemushroomsipleurotusostreatusiltreatedbyvacuumimpregnationwithconservantsolution
_version_	1718420470227795968

EFFECT OF TWO ATMOSPHERES PACKAGING ON EDIBLE MUSHROOMS (<i>Pleurotus ostreatus</i> L.) TREATED BY VACUUM IMPREGNATION WITH CONSERVANT SOLUTION

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