Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging
2019
Аутори
Wan-Mohtar, Wan Abd Al Qadr ImadKlaus, Anita
Cheng, Acga
Salis, Shardana Aiga
Halim-Lim, Sarina Abdul
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Purpose The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality index (TQI) on the strain using different modified atmosphere packaging (MAP) gas mixtures. Design/methodology/approach A phylogenetic tree was constructed using the MEGA software to identify the specific strain of P. sapidus grown in a local farm. The effects of MAP on fresh fruiting bodies of the identified strain were determined under three conditions: high carbon dioxide packaging (HCP: 20 per cent CO2, 15 per cent O-2), low carbon dioxide packaging (LCP: 2 per cent CO2, 30 per cent O-2) and high nitrogen packaging (HNP: 85 per cent N-2, 15 per cent O-2). All samples were stored at 4 C-o for up to ten days, and subjected to total phenolic content (TPC), colour retention (CR) and sensory analysis. Quality parameters such as chewiness and odour were used to obtain the TQI. Findings From the phylogenetic analysis..., a new strain (P. sapidus strain QDR) with 99 per cent similarity to P. sapidus was identified. Among the three MAP treatments, HCP recorded the highest TPC (2.85 mg GAE/g) and CR (60.36) after ten days, although only its CR was significantly different (p lt 0.05) from the control. Feedback from 30 sensory panellists indicated that both HCP and LCP were generally more effective in retaining the colour-odour of OM. The optimum TQI for HCP was obtained based on the observed parameters, which is useful for the large-scale packaging of OM. Originality/value Scientific evidence has revealed that packaging trend for commercially grown OM affects consumer's acceptance.
Кључне речи:
Modified atmosphere packaging / Oyster mushroom / Phylogenetic analysis / Pleurotus sapidus / Total quality indexИзвор:
British Food Journal, 2019, 121, 8, 1871-1883Издавач:
- Emerald Group Publishing Ltd, Bingley
DOI: 10.1108/BFJ-06-2018-0408
ISSN: 0007-070X
WoS: 000474700100014
Scopus: 2-s2.0-85067894505
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Wan-Mohtar, Wan Abd Al Qadr Imad AU - Klaus, Anita AU - Cheng, Acga AU - Salis, Shardana Aiga AU - Halim-Lim, Sarina Abdul PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4933 AB - Purpose The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality index (TQI) on the strain using different modified atmosphere packaging (MAP) gas mixtures. Design/methodology/approach A phylogenetic tree was constructed using the MEGA software to identify the specific strain of P. sapidus grown in a local farm. The effects of MAP on fresh fruiting bodies of the identified strain were determined under three conditions: high carbon dioxide packaging (HCP: 20 per cent CO2, 15 per cent O-2), low carbon dioxide packaging (LCP: 2 per cent CO2, 30 per cent O-2) and high nitrogen packaging (HNP: 85 per cent N-2, 15 per cent O-2). All samples were stored at 4 C-o for up to ten days, and subjected to total phenolic content (TPC), colour retention (CR) and sensory analysis. Quality parameters such as chewiness and odour were used to obtain the TQI. Findings From the phylogenetic analysis, a new strain (P. sapidus strain QDR) with 99 per cent similarity to P. sapidus was identified. Among the three MAP treatments, HCP recorded the highest TPC (2.85 mg GAE/g) and CR (60.36) after ten days, although only its CR was significantly different (p lt 0.05) from the control. Feedback from 30 sensory panellists indicated that both HCP and LCP were generally more effective in retaining the colour-odour of OM. The optimum TQI for HCP was obtained based on the observed parameters, which is useful for the large-scale packaging of OM. Originality/value Scientific evidence has revealed that packaging trend for commercially grown OM affects consumer's acceptance. PB - Emerald Group Publishing Ltd, Bingley T2 - British Food Journal T1 - Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging EP - 1883 IS - 8 SP - 1871 VL - 121 DO - 10.1108/BFJ-06-2018-0408 ER -
@article{ author = "Wan-Mohtar, Wan Abd Al Qadr Imad and Klaus, Anita and Cheng, Acga and Salis, Shardana Aiga and Halim-Lim, Sarina Abdul", year = "2019", abstract = "Purpose The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality index (TQI) on the strain using different modified atmosphere packaging (MAP) gas mixtures. Design/methodology/approach A phylogenetic tree was constructed using the MEGA software to identify the specific strain of P. sapidus grown in a local farm. The effects of MAP on fresh fruiting bodies of the identified strain were determined under three conditions: high carbon dioxide packaging (HCP: 20 per cent CO2, 15 per cent O-2), low carbon dioxide packaging (LCP: 2 per cent CO2, 30 per cent O-2) and high nitrogen packaging (HNP: 85 per cent N-2, 15 per cent O-2). All samples were stored at 4 C-o for up to ten days, and subjected to total phenolic content (TPC), colour retention (CR) and sensory analysis. Quality parameters such as chewiness and odour were used to obtain the TQI. Findings From the phylogenetic analysis, a new strain (P. sapidus strain QDR) with 99 per cent similarity to P. sapidus was identified. Among the three MAP treatments, HCP recorded the highest TPC (2.85 mg GAE/g) and CR (60.36) after ten days, although only its CR was significantly different (p lt 0.05) from the control. Feedback from 30 sensory panellists indicated that both HCP and LCP were generally more effective in retaining the colour-odour of OM. The optimum TQI for HCP was obtained based on the observed parameters, which is useful for the large-scale packaging of OM. Originality/value Scientific evidence has revealed that packaging trend for commercially grown OM affects consumer's acceptance.", publisher = "Emerald Group Publishing Ltd, Bingley", journal = "British Food Journal", title = "Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging", pages = "1883-1871", number = "8", volume = "121", doi = "10.1108/BFJ-06-2018-0408" }
Wan-Mohtar, W. A. A. Q. I., Klaus, A., Cheng, A., Salis, S. A.,& Halim-Lim, S. A.. (2019). Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging. in British Food Journal Emerald Group Publishing Ltd, Bingley., 121(8), 1871-1883. https://doi.org/10.1108/BFJ-06-2018-0408
Wan-Mohtar WAAQI, Klaus A, Cheng A, Salis SA, Halim-Lim SA. Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging. in British Food Journal. 2019;121(8):1871-1883. doi:10.1108/BFJ-06-2018-0408 .
Wan-Mohtar, Wan Abd Al Qadr Imad, Klaus, Anita, Cheng, Acga, Salis, Shardana Aiga, Halim-Lim, Sarina Abdul, "Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging" in British Food Journal, 121, no. 8 (2019):1871-1883, https://doi.org/10.1108/BFJ-06-2018-0408 . .