Effects of temperature and time on proximate composition of canned oyster mushroom and functional properties of its brine solution

• Main Authors: Nurul’ain Natasha Rivoldiantoe, Jumardi Roslan, Cindy, Tan Soo Yun, Shanti Faridah Salleh, Mohd Jamil Mohamed Mokhtarudin, Noorakmar Ab Wahab
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2022
• Subjects: QK1-989 Botany; QK504-(638) Cryptogams
• Online Access: https://eprints.ums.edu.my/id/eprint/35145/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/35145/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/35145/

Canning is a method to preserve highly abundant and perishable edible mushrooms. However, high temperatures applied during canning caused nutrient degradation and leaching into the brine solution. This study aims to determine the effect of retort temperatures (116, 121 and 126 °C) at 25, 30 and 35 m...