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dc.creatorDoroški, Ana
dc.creatorKlaus, Anita
dc.creatorNikolić, Biljana
dc.creatorTomasevic, Igor
dc.creatorLazić, Vesna
dc.creatorVunduk, Jovana
dc.creatorDjekic, Ilija
dc.date.accessioned2023-12-01T09:34:30Z
dc.date.available2023-12-01T09:34:30Z
dc.date.issued2022
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/6521
dc.description.abstractThe 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.sr
dc.language.isoensr
dc.publisherUniversiti Teknologi Mara, Kuala Lumpur, Malaysiasr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourcePre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22)sr
dc.subjectPleurotus ostreatussr
dc.subjectsous-videsr
dc.subjectmushroomsr
dc.subjectsensory propertiessr
dc.subjecttextural propertiessr
dc.subjectcolor propertiessr
dc.titleSous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Propertiessr
dc.typeothersr
dc.rights.licenseBYsr
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/25061/Sous-vide_processing_technique_2022.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_agrospace_6521
dc.type.versionpublishedVersionsr


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