The impact of various factors on the quality of vacuum-fried Grey Oyster Mushrooms (Pleurotus ostreatus)
Post-harvest mushroom processing faces numerous limitations, lacking diversity and failing to meet consumer preferences. Concurrently, instant edible mushrooms have become a trend in the fast-food industry. Vacuum frying is a feasible and health-conscious option for producing instant mushrooms. The...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE
2024-09-01
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| Series: | Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ |
| Subjects: | |
| Online Access: | https://journalofscience.ou.edu.vn/index.php/tech-vi/article/view/3425 |
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| Summary: | Post-harvest mushroom processing faces numerous limitations, lacking diversity and failing to meet consumer preferences. Concurrently, instant edible mushrooms have become a trend in the fast-food industry. Vacuum frying is a feasible and health-conscious option for producing instant mushrooms. The research investigates the impact of different pre-frying treatments (blanching, seasoning, freezing, and drying), mushroom slice sizes (2.0, 2.5, and 3.0cm), and vacuum frying durations (40, 50, and 60 minutes) on the quality of Pleurotus ostreatus mushrooms concerning sensory attributes, color, and crispiness. Microbiological criteria were assessed to determine the shelf life of the product. The results indicate that a mushroom size of 2.0cm, followed by blanching, seasoning, and freezing, constitute the optimal pre-treatment method before vacuum frying. Frying the mushrooms at 90°C for 50 minutes yields the best quality. The product is safe for consumption for up to 12 months. These results provide a foundation for refining the vacuum frying process for Pleurotus ostreatus mushrooms. |
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| ISSN: | 2734-9322 2734-9594 |