Impact of storage temperatures on the quality of oven-dried Black Jelly Mushroom, Auricularia nigricans (Agaricomycetes)
Document Type
Article
Publication Date
1-1-2022
Abstract
The aim of this study was to determine the effects of various storage temperatures (4, 25, and 35 degrees C) on quality parameters and microbial counts of oven-dried black jelly mushroom (Auricularia nigricans) for a period of 60 days. The mushroom was dried using a cabinet dryer at 60 degrees C for 24 h to a constant weight prior to storage. The water activity of oven-dried A. nigricans indicated a 96% increment (35 degrees C) compared to 40% (4 degrees C) after being stored for 60 days. Similarly, moisture content showed approximately 4-fold elevation at 35 degrees C compared to a 2-fold increase at 4 degrees C after 60 days. However, at the end of storage, total phenolic content underwent a 46% reduction for storage at 35 degrees C compared to a 29% reduction at 4 degrees C. Likewise, the ferric reducing antioxidant power was also reduced nearly 45% (35 degrees C) compared to 40% (4 degrees C). Microbial counts at 4 degrees C were lower 6.40 log colony forming units (CFU)/g] compared to storage at 35 degrees C (6.47 log CFU/g) after 60 days. Taken altogether, the best storage temperature for oven-dried black jelly mushroom was at 4 degrees C.
Keywords
Oven drying, Black jelly mushroom, Auricularia nigricans, Antioxidant, Temperature, Mold, Yeast, Medicinal mushrooms
Divisions
Science
Funders
Geran Penyelidikan Khas Grant Scheme, (UiTM) [600-RMC/GPK 5/3 (229/2020)]
Publication Title
International Journal of Medicinal Mushrooms
Volume
24
Issue
4
Publisher
Begell House Inc
Publisher Location
50 NORTH ST, DANBURY, CT 06810 USA