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.
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.