Effect of some thermal and chemical pre‐treatments on smoked oyster mushroom quality

Abstract

Summary The effect of different thermal and chemical pre‐treatments on quality and enzyme activities of smoked mushroom was investigated. Mushrooms were blanched (water and steam) and dipped in different concentrations of SO 2 , H 2 O 2 , ethylenediaminetetraacetic acid (EDTA) and citric acid for 10 min before smoking. Enzyme activities, colour characteristics, microbiological and sensory examinations were carried out every 2 weeks up to 8 weeks of storage at 4 °C. Smoked mushroom pre‐treated with sulphites (SO 2 ), H 2 O 2 and steam blanching had the best colour values, better scores for all sensory characteristics and lower non‐enzymatic browning compared with the other pre‐treatments. Pre‐treatment against total aerobic bacteria, yeast and moulds was the most effective when using citric acid, EDTA and steam, followed by smoking of mushroom. The most effective pre‐treatments on quality and safety of smoked mushrooms were those using H 2 O 2 and steam. It can be concluded that thermal and chemical treatments followed by smoking of mushroom reduce enzyme activities and are suitable for preserving mushrooms.