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Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels.
Friday, 2015/08/28 | 08:14:07

Ajayi O1, Obadina A1, Idowu M1, Adegunwa M2, Kajihausa O1, Sanni L1, Asagbra Y3, Ashiru B3, Tomlins K4.

Food Sci Nutr. 2015 Jul;3(4):284-91. doi: 10.1002/fsn3.216. Epub 2015 Mar 12.

http://www.ncbi.nlm.nih.gov/pubmed/26288720

 

Abstract

Edible fungi such as mushrooms are highly perishable and deteriorate few days after harvest due to its high moisture content and inability to maintain their physiological status. In this study, the effect of packaging materials on the nutritional composition of mushroom cultivated from cassava peels was investigated. Mushroom samples were dried at 50°C in a cabinet dryer for 8 h. The dried mushroom samples packaged in four different packaging materials; high density polyethylene (HDPE), polypropylene (PP), laminated aluminum foil (LAF), high density polyethylene under vacuum (HDPEV) were stored at freezing (0°C) temperatures for 12 weeks. Samples were collected at 2-week intervals and analyzed for proximate composition (carbohydrate, protein, fat, fiber, ash, moisture), mineral content (calcium, potassium), vitamin C content, and microbiological qualities (total aerobic count, Pseudomonal count, Coliform count, Staphylococcal count, Salmonella count) using the standard laboratory procedures. Carbohydrate, protein, fat content of dried mushrooms packaged in HDPE at freezing temperature ranged from 45.2% to 53.5%, 18.0% to 20.3%, and 3.2% to 4.3%, while mushrooms in polypropylene ranged from 45.2% to 53.5%, 18.5% to 20.3%, 2.6% to 4.3%. Carbohydrate, protein, fat of mushroom in LAF ranged from 47.8% to 53.5%, 17.3% to 20.3%, and 3.3% to 4.3%, respectively, while carbohydrate, protein, fat of mushroom in HDPEV ranged from 51.1% to 53.5%, 19.5% to 20.3%, and 3.5% to 4.3%. Microbiological analysis showed that total aerobic count, Pseudomonal count, and Staphyloccocal count of dried mushroom ranged from 2.3 to 3.8 log cfu/g, 0.6 to 1.1 log cfu/g, and 0.4 to 0.5 log cfu/g, respectively. In conclusion, dried mushroom in HDPE packaged under vacuum at freezing temperature retained the nutritional constituents than those packaged with other packaging materials.

 

Table 1 Proximate composition (%), minerals, and vitamin (mg/100 g) composition of mushroom in HDPE at freezing temperature

Weeks

CHO

Crude protein

Crude fat

Crude fiber

Ash

Moisture

Ca

K

Vitamin C

0

53.5 ± 0.12a

20.28 ± 0.05a

4.34 ± 0.14a

13.49 ± 0.12

7.67 ± 0.02

4.38 ± 0.02d

54.01 ± 0.14a

3210 ± 0.60

42.80 ± 0.22a

2

49.51 ± 0.10b

19.61 ± 0.14b

4.30 ± 0.08b

13.36 ± 0.03

7.58 ± 0.01

5.64 ± 0.05c

52.78 ± 0.11a

3207 ± 0.92

42.68 ± 0.69a

4

48.0 ± 0.20c

19.29 ± 0.13bc

4.05 ± 0.14c

13.3 ± 0.06

7.52 ± 0.13

7.84 ± 0.02c

51.62 ± 0.16a

3207 ± 0.70

39.67 ± 0.21b

6

47.95 ± 0.17c

19.28 ± 0.21d

3.97 ± 0.06d

13.28 ± 0.12

7.52 ± 0.10

8.0 ± 0.12bc

49.92 ± 0.06ab

3205 ± 0.95

36.36 ± 0.24b

8

46.50 ± 0.24d

18.99 ± 0.02d

3.49 ± 0.02c

13.28 ± 0.14

7.52 ± 0.13

10.22 ± 0.03b

49.70 ± 0.15b

3202 ± 0.65

32.22 ± 0.41b

10

45.62 ± 0.19c

18.83 ± 0.06d

3.33 ± 0.01c

13.26 ± 0.15

7.52 ± 0.07

11.44 ± 0.05b

49.51 ± 0.12b

3202 ± 0.94

26.98 ± 0.21c

12

45.21 ± 0.21e

18.01 ± 0.17e

3.21 ± 0.01c

13.22 ± 0.03

7.51 ± 0.06

12.21 ± 0.03a

49.01 ± 0.10b

3201 ± 0.72

22.41 ± 0.13c

The means with different superscripted alphabets are significantly different along the column (P < 0.05).

 

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