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Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels

Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels

Ifeoluwa O., Olotu, Adewale O., Obadina, Olajide P., Sobukola, Mojisola, Adegunwa, Abdulrasaq A., Adebowale, Esther, Kajihausa, Lateef Oladimeji, Sanni, Yemisi, Asagbra, Bolanle, Ashiru and Tomlins, Keith (2015) Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels. International Journal of Food Science & Technology, 50 (6). pp. 1477-1483. ISSN 0950-5423 (Print), 1365-2621 (Online) (doi:https://doi.org/10.1111/ijfs.12770)

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Abstract

Short shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated. Mushroom were soaked in four preservatives at two concentrations for 10 mins, packaged, stored at 4 °C for 30 days and analysed at intervals for their microbial population, colour, firmness and weight loss. Sodium benzoate (0.05%, 0.1%) lost its preservative effect on all the micro-organisms enumerated after 3 days, and samples treated with 0.1% potassium sorbate had the lowest microbial load at the end of the storage period. Change in colour of the potassium sorbate (0.1%)-treated sample was lower than and significantly different from the citric acid (2%, 4%)-treated samples. The values of the firmness of the 4% citric acid preserved mushroom were significantly different (P ≤ 0.05) from other samples throughout the storage period. There was a significant negative correlation (r = −0.807, P < 0.01) between the firmness and weight loss of the preserved mushroom. Potassium sorbate (0.1%) and citric acid (4%) extended the shelf life of mushroom for 24 days.

Item Type: Article
Additional Information: [1]This was part of the OpenAIRE project. Gold Open access obtained through FP7 post-grant publishing funds pilot. [2] All materials created by the OpenAIRE consortium are licensed under a Creative Commons Attribution 4.0 International License.
Uncontrolled Keywords: Firmness, mushroom, potassium sorbate, preservatives, shelf life.
Faculty / Department / Research Group: Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Related URLs:
Last Modified: 07 Oct 2016 14:24
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
Selected for GREAT 2019: None
URI: http://gala.gre.ac.uk/id/eprint/15172

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