مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بهینه سازی و مشخصه یابی تولید ترشی قارچ دکمه‌ای (Agaricus bisporus) با استفاده از سرکه سیب

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران.
2 دانشیار گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
3 دانشکده کشاورزی، آب، غذا و فراسودمندها، واحد مهاباد، دانشگاه آزاد اسلامی، مهاباد، ایران
10.48311/fsct.2026.118490.83003
چکیده
هدف از این پژوهش بهینه‌سازی فرمول تولید ترشی قارچ دکمه‌ای (Agaricus bisporus) با استفاده از سرکه سیب و نمک می‌باشد. برای این منظور، تاثیر سرکه سیب در سه سطح (3، 4 و 5 درصد)، غلظت نمک در سه سطح (2، 3 و 4 درصد) و زمان نگهداری در سه سطح ( 1، 10 و 19 روز) بر ویژگی‌های فیزیکوشیمیایی قارچ دکمه‌ای شامل pH اسیدیته، میزان نیتریت، پارامتر‌های رنگ، سفتی و ویژگی‌های حسی بررسی شد. نتایج حاصل از آنالیز داده‌ها نشان داد که با افزایش مقدار سرکه و نمک مقادیر pH و نیتریت کاهش واسیدیته افزایش یافت (p<0.05). پارامتر L* با افزایش غلظت نمک کاهش و طی نگهداری افزایش یافت و شاخص کروما با افزایش غلظت سرکه سیب کاهش و طی نگهداری افزایش یافت (p<0.05). مقدار نیروی لازم برای نفوذ در بافت‌سنجی، با افزایش سطوح نمک و سرکه و طی نگهداری افزایش یافت (p<0.05). ویژگی‌های حسی شامل طعم، بافت و پذیرش کلی نمونه‌ها با افزایش غلظت نمک و سرکه افزایش یافتند و لی امتیاز رنگ کاهش یافت(p<0.05) که مطابق با نتایج رنگ سنجی بود. در نهایت، براساس مطلوبیت این خصوصیات، بهینه سازی فرمول انجام گرفت و فرمول بهینه ترشی قارچ بصورت غلظت نمک برابر 963/2 درصد وزنی-‌حجمی، غلظت سرکه سیب 3 درصد حجمی-حجمی و زمان نگهداری 19 روز به دست آمد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Optimization and characterization of button mushroom (Agaricus bisporus) pickle production using apple vinegar

نویسندگان English

Mahsa Rakhshankhah 1
Fariba Zeynali 2
saber Amiri 2
farnaz nabizadeh 3
1 MSc in Food Technology,Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
2 Associate Professor,Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
3 Institute of Agriculture, Water, Food, and Nutraceuticals, Mah.C., Islamic Azad University, Mahabad, Iran
چکیده English

The aim of this study was to optimize the button mushroom (Agaricus bisporus) pickle formulation by using of apple vinegar and salt. For this purpose, effect of apple vinegar concentration (3, 4 and 5 % v/v), salt concentration (2,3 and 4 %w/v) and storage time (1, 10 and 19 days) on physicochemical properties of button mushroom including pH, acidity, nitrite content, color parameters, firmness and sensory characteristics was investigated. Analysis of variance showed that by increasing of vinegar and salt concentrations, pH and nitrite contents decreased, but acidity increased (p<0.05). L* decreased by elevation of salt and was developed during storage (p<0.05). Chroma index decreased by increasing of vinegar and was improve during storage (p<0.05). Required force for penetration in texture analysis, was developed by upgrading of apple vinegar and salt concentrations and storage time (p<0.05). Sensorial properties including flavor, texture and overall acceptance were improving by increasing of salt and vinegar levels but, color score was decreased (p<0.05) which was in agreement with color analysis. Finally, optimization of formula was carried out according to the desirability of studied characteristics and optimum formula was achieved including salt concentration of 2.963% (w/v), apple vinegar concentration of 3% (v/v) and storage time of 19 days.

کلیدواژه‌ها English

fermentation
button mushroom pickle
apple vinegar
shelf life
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