Impact of storage temperatures on the quality of oven-dried black jelly mushroom, Auricularia nigricans (Agaricomycetes)
The aim of this study was to determine the effects of various storage temperatures (4, 25, and 35°C) on quality parameters and microbial counts of oven-dried black jelly mushroom (Auricularia nigricans) for a period of 60 days. The mushroom was dried using a cabinet dryer at 60°C for 24 h to a const...
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| Format: | Article |
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Begell House
2022
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| _version_ | 1825938591401902080 |
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| author | Mohammad Yusof, Siti Nurhuda Raseetha, Siva Sabaratnam, Vikineswary Abdullah, Sumaiyah Mohd Razali, Razifah Bahar, Asrul |
| author_facet | Mohammad Yusof, Siti Nurhuda Raseetha, Siva Sabaratnam, Vikineswary Abdullah, Sumaiyah Mohd Razali, Razifah Bahar, Asrul |
| author_sort | Mohammad Yusof, Siti Nurhuda |
| collection | UPM |
| description | The aim of this study was to determine the effects of various storage temperatures (4, 25, and 35°C) on quality parameters and microbial counts of oven-dried black jelly mushroom (Auricularia nigricans) for a period of 60 days. The mushroom was dried using a cabinet dryer at 60°C for 24 h to a constant weight prior to storage. The water activity of oven-dried A. nigricans indicated a 96% increment (35°C) compared to 40% (4°C) after being stored for 60 days. Similarly, moisture content showed approximately 4-fold elevation at 35°C compared to a 2-fold increase at 4°C after 60 days. However, at the end of storage, total phenolic content underwent a 46% reduction for storage at 35°C compared to a 29% reduction at 4°C. Likewise, the ferric reducing antioxidant power was also reduced nearly 45% (35°C) compared to 40%(4°C). Microbial counts at 4°C were lower [6.40 log colony forming units (CFU)/g] compared to storage at 35°C (6.47 log CFU/g) after 60 days. Taken altogether, the best storage temperature for oven-dried black jelly mushroom was at 4°C. |
| first_indexed | 2024-03-06T11:15:54Z |
| format | Article |
| id | upm.eprints-101801 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T11:15:54Z |
| publishDate | 2022 |
| publisher | Begell House |
| record_format | dspace |
| spelling | upm.eprints-1018012023-06-16T04:00:14Z http://psasir.upm.edu.my/id/eprint/101801/ Impact of storage temperatures on the quality of oven-dried black jelly mushroom, Auricularia nigricans (Agaricomycetes) Mohammad Yusof, Siti Nurhuda Raseetha, Siva Sabaratnam, Vikineswary Abdullah, Sumaiyah Mohd Razali, Razifah Bahar, Asrul The aim of this study was to determine the effects of various storage temperatures (4, 25, and 35°C) on quality parameters and microbial counts of oven-dried black jelly mushroom (Auricularia nigricans) for a period of 60 days. The mushroom was dried using a cabinet dryer at 60°C for 24 h to a constant weight prior to storage. The water activity of oven-dried A. nigricans indicated a 96% increment (35°C) compared to 40% (4°C) after being stored for 60 days. Similarly, moisture content showed approximately 4-fold elevation at 35°C compared to a 2-fold increase at 4°C after 60 days. However, at the end of storage, total phenolic content underwent a 46% reduction for storage at 35°C compared to a 29% reduction at 4°C. Likewise, the ferric reducing antioxidant power was also reduced nearly 45% (35°C) compared to 40%(4°C). Microbial counts at 4°C were lower [6.40 log colony forming units (CFU)/g] compared to storage at 35°C (6.47 log CFU/g) after 60 days. Taken altogether, the best storage temperature for oven-dried black jelly mushroom was at 4°C. Begell House 2022 Article PeerReviewed Mohammad Yusof, Siti Nurhuda and Raseetha, Siva and Sabaratnam, Vikineswary and Abdullah, Sumaiyah and Mohd Razali, Razifah and Bahar, Asrul (2022) Impact of storage temperatures on the quality of oven-dried black jelly mushroom, Auricularia nigricans (Agaricomycetes). International Journal of Medicinal Mushrooms, 24 (4). 83 - 90. ISSN 1521-9437; ESSN: 1940-4344 https://www.dl.begellhouse.com/journals/708ae68d64b17c52,24b21a8e654e5a48,30987279539d2743.html 10.1615/IntJMedMushrooms.2022043402 |
| spellingShingle | Mohammad Yusof, Siti Nurhuda Raseetha, Siva Sabaratnam, Vikineswary Abdullah, Sumaiyah Mohd Razali, Razifah Bahar, Asrul Impact of storage temperatures on the quality of oven-dried black jelly mushroom, Auricularia nigricans (Agaricomycetes) |
| title | Impact of storage temperatures on the quality of oven-dried black jelly mushroom, Auricularia nigricans (Agaricomycetes) |
| title_full | Impact of storage temperatures on the quality of oven-dried black jelly mushroom, Auricularia nigricans (Agaricomycetes) |
| title_fullStr | Impact of storage temperatures on the quality of oven-dried black jelly mushroom, Auricularia nigricans (Agaricomycetes) |
| title_full_unstemmed | Impact of storage temperatures on the quality of oven-dried black jelly mushroom, Auricularia nigricans (Agaricomycetes) |
| title_short | Impact of storage temperatures on the quality of oven-dried black jelly mushroom, Auricularia nigricans (Agaricomycetes) |
| title_sort | impact of storage temperatures on the quality of oven dried black jelly mushroom auricularia nigricans agaricomycetes |
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