Volume 21, Issue 151 (2024)
FSCT 2024, 21(151): 86-108 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
nejabi ف, Rezazadbari M, almasi H, amiri S. The effect of edible salep gum coating containing Lactobacillus fermentum bacteria on the quality characteristics of button mushroom. FSCT 2024; 21 (151) :86-108
URL: http://fsct.modares.ac.ir/article-7-73289-en.html
URL: http://fsct.modares.ac.ir/article-7-73289-en.html
1- Urmia University , fatemenejabi43@gmail.com
2- Urmia University
2- Urmia University
Abstract: (682 Views)
In this research, the shelf life, physicochemical, and sensory properties of button mushrooms were investigated using salep gum edible coating containing Lactobacillus fermentum bacteria. For this purpose, the effect of salep gum at the levels of 0.25, 0.75, and 1.5 and the constant addition of Lactobacillus fermentum probiotic with the amount of 1.5 x 108 CFU/gr (0.5 McFarland half) for 15 days at a temperature of 4 Celsius was evaluated. The results showed that by increasing the coverage of salep gum, pH, acidity, soluble solids, total phenol, antioxidant, and parameters a* and b*, histologically, they maintained at a high level compared to the untreated fruit, and the total number of probiotic bacteria in The coating preserved better the probiotic bacteria suspension compared to the immersion treatment. But weight loss, L* parameter, and browning index decreased with the increase of salep gum. With increasing shelf life of dissolved solids, acidity, weight loss, a*, b*, and browning index increased, but pH, ascorbic acid, total phenol, antioxidant and L*, histology, total number of probiotics decreased The sensory evaluation of different treatments showed that the coating containing probiotics did not hurt the sensory properties of edible mushrooms; Rather, it improved the sensory and nutritional quality of the fruit over time and compared to the control sample. Therefore, the edible coating of salep gum containing Lactobacillus fermentum bacteria can be used as a suitable coating material to preserve the organoleptic, chemical, microbial properties and shelf life of button mushrooms
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2024/01/6 | Accepted: 2024/03/13 | Published: 2024/08/22
Received: 2024/01/6 | Accepted: 2024/03/13 | Published: 2024/08/22
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |