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Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging

Wan Abd Al Qadr Imad Wan-Mohtar (Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, University of Malaya, Kuala Lumpur, Malaysia)
Anita Klaus (Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia)
Acga Cheng (Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, University of Malaya, Kuala Lumpur, Malaysia)
Shardana Aiga Salis (Food Science and Technology, University Putra Malaysia, Serdang, Malaysia)
Sarina Abdul Halim-Lim (Food Science and Technology, University Putra Malaysia, Serdang, Malaysia)

British Food Journal

ISSN: 0007-070X

Article publication date: 17 June 2019

Issue publication date: 9 July 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 O2), low carbon dioxide packaging (LCP: 2 per cent CO2, 30 per cent O2) and high nitrogen packaging (HNP: 85 per cent N2, 15 per cent O2). All samples were stored at 4 oC 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<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.

Keywords

Citation

Wan-Mohtar, W.A.A.Q.I., Klaus, A., Cheng, A., Salis, S.A. and Abdul Halim-Lim, S. (2019), "Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging", British Food Journal, Vol. 121 No. 8, pp. 1871-1883. https://doi.org/10.1108/BFJ-06-2018-0408

Publisher

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Emerald Publishing Limited

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