Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

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

Document Type : Original Article

Authors
Mahsa Rakhshankhah 1
Fariba Zeynali 2
saber Amiri 3
farnaz nabizadeh 4
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 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561–51818, Urmia, Iran
4 Institute of Agriculture, Water, Food, and Nutraceuticals, Mah.C., Islamic Azad University, Mahabad, Iran
10.48311/fsct.2026.118490.83003
Abstract
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.
Keywords
fermentation
button mushroom pickle
apple vinegar
shelf life
Subjects
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