Challenging the difference between white and brown Agaricus bisporus mushrooms

Jovana Vunduk (Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia)
Ilija Djekic (Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia)
Predrag Petrović (Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia)
Igor Tomašević (Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia)
Maja Kozarski (Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia)
Saša Despotović (Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia)
Miomir Nikšić (Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia)
Anita Klaus (Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia)

British Food Journal

ISSN: 0007-070X

Publication date: 4 June 2018

Abstract

Purpose

The purpose of this paper is to examine compositional differences between brown and white varieties of Agaricus bisporus during shelf life and to determine if the growing demand for the brown variety is scientifically justified.

Design/methodology/approach

Field research enabled analyzing consumers’ perceptions on intrinsic, extrinsic and quality characteristics of mushrooms. A total of 275 consumers participated in the survey. Obtained results were used for comparing white and brown varieties of A. bisporus over a period of 22 days. Mushrooms were packed in air and in modified atmosphere packaging (MAP) at 4°C. Samples were analyzed for their nutritional, antioxidative and microbiological characteristics.

Findings

Two weeks from harvest, white variety showed higher amount of essential nutrients, while during the third week, brown mushrooms were more nutritionally valuable. Brown variety had better antioxidative ability for all 22 days of storage. Aerobic plate count (APC) was as expected for the mushrooms. MAPs significantly lowered APC in both varieties. The number of Enterobacteriaceae was equal for both varieties at the beginning, but later on they developed much faster in the case of brown variety. Field research combined with specific analyses clarified that there are no nutritive or microbiological reasons for the precedence of brown variety over white.

Research limitations/implications

Sensory aspect of the quality of mushrooms was not analyzed.

Originality/value

Market trend toward brown variety was scientifically challenged.

Keywords

Citation

Jovana Vunduk, Ilija Djekic, Predrag Petrović, Igor Tomašević, Maja Kozarski, Saša Despotović, Miomir Nikšić and Anita Klaus (2018) "Challenging the difference between white and brown Agaricus bisporus mushrooms", British Food Journal, Vol. 120 No. 6, pp. 1381-1394

Download as .RIS

DOI

: https://doi.org/10.1108/BFJ-10-2017-0550

Publisher

:

Emerald Publishing Limited

Copyright © 2018, Emerald Publishing Limited

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