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Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom ( Pleurotus ostreatus) grown on cassava peels

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Edible fungi such as mushrooms are highly perishable and deteriorate few days after harvest due to
its high moisture content and inability to maintain their physiological status. In this study, the effect
of packaging materials on the nutritional composition of mushroom cultivated from cassava peels
was investigated. Mushroom samples were dried at 50°C in a cabinet dryer for 8 h. The dried
mushroom samples packaged in four different packaging materials; high density polyethylene ( HDPE ),
polypropylene ( PP ), laminated aluminum foil ( LAF ), high density polyethylene under vacuum ( HDPEV )
were stored at freezing (0°C) temperatures for 12 weeks. Samples were collected at 2- week intervals
and analyzed for proximate composition (carbohydrate, protein, fat, fi ber, ash, moisture), mineral
content (calcium, potassium), vitamin C content, and microbiological qualities (total aerobic count,
Pseudomonal count, Coliform count, Staphylococcal count, Salmonella count) using the standard
laboratory procedures. Carbohydrate, protein, fat content of dried mushrooms packaged in HDPE
at freezing temperature ranged from 45.2% to 53.5%, 18.0% to 20.3%, and 3.2% to 4.3%, while
mushrooms in polypropylene ranged from 45.2% to 53.5%, 18.5% to 20.3%, 2.6% to 4.3%. Carbohydrate,
protein, fat of mushroom in LAF ranged from 47.8% to 53.5%, 17.3% to 20.3%, and
3.3% to 4.3%, respectively, while carbohydrate, protein, fat of mushroom in HDPEV ranged from
51.1% to 53.5%, 19.5% to 20.3%, and 3.5% to 4.3%. Microbiological analysis showed that total
aerobic count, Pseudomonal count, and Staphyloccocal count of dried mushroom ranged from 2.3
to 3.8 log cfu/g, 0.6 to 1.1 log cfu/g, and 0.4 to 0.5 log cfu/g, respectively. In conclusion, dried
mushroom in HDPE packaged under vacuum at freezing temperature retained the nutritional constituents
than those packaged with other packaging materials.

Keywords: Freezing temperature , microbial count , mushroom , packaging , proximate compositionproximate composition

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

New York : Wiley Periodicals, Inc.., 2015

Deskripsi Fisik

Food Science & Nutrition 2015; 3(4): 284–291

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.21

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2015; 3(4)

Subjek

GIZI DAN PANGAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

Versi lain/terkait

Lampiran Berkas

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