Quality characteristic of liquid smoked straw mushroom (Volvariella volvacea) ball during storage

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Kurniawan, C.W.^1 ; Atmaka, W.^1 ; Manuhara, G.J.^1 ; Sanjaya, A.P.^1

Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Indonesia^1

关键词: Chemical characteristic;    Concentration levels;    Freezing temperatures;    Microbiological characteristics;    Quality characteristic;    Sensory characteristics;    Straw mushrooms;    Volvariella volvacea;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012094/pdf
DOI  :  10.1088/1755-1315/102/1/012094

来源: IOP

【 摘 要 】

Straw mushroom (Volvariella volvacea) ball was soaked for 15, 30, and 45 minutes with the concentration level 1%, 2%, and 3% (v/v) of the coconut shell liquid smoke. The chemical characteristics (water contains, total phenol, carbonil contains, total-N, TVB-N, and pH), microbiological characteristics (Total Plate Count), and sensory characteristics (color, flavor, taste, texture, and overalls) of the liquid smoked straw mushroom ball during 14 days storage at freezing temperature were investigated. The result showed that the water content and TVB-N were decreased after soaked and were increased after storaged. On the other hand, the result of total phenol, carbonyl content, and Total-N were increased after soaked and were decreased after storage. The level of pH and Total Plate Count of the straw mushroom ball were decreased during storage. Due to the sensory characteristics of the straw mushroom ball, the panelists provide high values for the straw mushroom ball which was soaked in 3% concentration level with 30 minutes soaked time. The best-soaked treatment was by soaked at 30 minutes with 3% concentration level liquid smoke. The straw mushroom ball has 70.95±0.10% water contains; 0.32±0.02% total phenol; 1.08±0.22% carbonyl contains; and 2.29±0.07% total-N.