Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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. Effects of Graded Concentrations of Brine Solution on Refrigerated Oyster Mushroom (Pleurotus ostreatus) Quality.
DOI: https://doi.org/10.36478/jftech.2014.58.61
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2014.58.61