Journal of Food Technology

Year: 2014
Volume: 12
Issue: 2
Page No. 58 - 61

Effects of Graded Concentrations of Brine Solution on Refrigerated Oyster Mushroom (Pleurotus ostreatus) Quality

Authors : Wabali C. Victor and Zitte Leelee Famii

Abstract: The preservative effect of brine solution on refrigerated mushroom quality parameters of colour, texture and smell were examined. Various concentrations of brine solution, viz; 5, 10, 15, 20, 25, 30 and 35% were used. The experiment was laid out in a Complete Randomized Design (CRD) and each treatment replicated 4 times including control. Evaluation of quality parameters was carried out through sensory evaluation by panelists using a hedonic scale ranking and statistical differences were analyzed using Analysis of Variance (ANOVA). Results indicate a minimal loss in colour within a 14 days period when a concentration of 15-35% brine solution is applied. Also, quality parameters of texture and smell remained acceptable when compared against the freshly harvested mushroom.

How to cite this article:

Wabali C. Victor and Zitte Leelee Famii, 2014. Effects of Graded Concentrations of Brine Solution on Refrigerated Oyster Mushroom (Pleurotus ostreatus) Quality. Journal of Food Technology, 12: 58-61.

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