Impact of storage temperatures on the quality of oven-dried black jelly mushroom, Auricularia nigricans (Agaricomycetes)
The aim of this study was to determine the effects of various storage temperatures (4, 25, and 35°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°C for 24 h to a const...
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| Main Authors: | , , , , , |
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| Format: | Article |
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Begell House
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101801/ https://www.dl.begellhouse.com/journals/708ae68d64b17c52,24b21a8e654e5a48,30987279539d2743.html |
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| Summary: | The aim of this study was to determine the effects of various storage temperatures (4, 25, and 35°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°C for 24 h to a constant weight prior to storage. The water activity of oven-dried A. nigricans indicated a 96% increment (35°C) compared to 40% (4°C) after being stored for 60 days. Similarly, moisture content showed approximately 4-fold elevation at 35°C compared to a 2-fold increase at 4°C after 60 days. However, at the end of storage, total phenolic content underwent a 46% reduction for storage at 35°C compared to a 29% reduction at 4°C. Likewise, the ferric reducing antioxidant power was also reduced nearly 45% (35°C) compared to 40%(4°C). Microbial counts at 4°C were lower [6.40 log colony forming units (CFU)/g] compared to storage at 35°C (6.47 log CFU/g) after 60 days. Taken altogether, the best storage temperature for oven-dried black jelly mushroom was at 4°C. |
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