Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties

Abstract

The world of gastronomy is enriched with a new culinary method sous-vide, which gives the possibility to control the thermal treatment conditions and adjust it in order to get desired changes related to the sensory properties of food. Very important advance of sous-vide is the ability of bioactive compounds preservation during the treatment, which is of an additional improtance regarding the mushroom culinary processing. The highlight of this study was the comparison of sensory and physical properties of organic oyster mushroom (Pleurotus ostreatus) prepared with the ordinary cooking method (80°C, 30 – 60’) and the sous-vide culinary method (50 - 90°C, 10’), as the effect of different temperature and time regimes and culinary methods. Results of sous-vide treated mushrooms showed exponential changes regarding the physical properties in accordance with controlled and adjusted treatment. Likewise, the evident difference in sensory perception and physical properties results is noticable between two culinary methods. Overall, the sous-vide method offered the novel culinary benefit to predict the effect of applied temperature and time regime.