Ảnh hưởng của quá trình tiền xử lý, tỷ lệ gia vị và phương pháp gia nhiệt đến chất lượng sản phẩm chà bông nấm bào ngư (Pleurotus sajor-caju)
,
và
Abstract
Oyster mushroom (Pleurotus sajor-caju) is known as a great nutritious material with bioactive compounds playing an important role in antioxidant activity (total phenolic content: 1.92±0.21 mg GAE/g and DPPH: 3.50±0.20 mg TE/g). However, its shelf life is short due to a high amount of moisture content (>90%). To produce high-quality, shelf-stable oyster mushroom floss, the study was conducted to investigate the effects of pre-processing sequences (tear – blanch – freeze), seasoning levels (3, 4, 5%), and sugar concentrations (5, 6, 7%), and methods of heat transfer (drying, roasting, and a combination of both). The results indicated that tearing followed by blanching and freezing provided the best integrity for the product. The oyster mushroom floss, supplemented with 4% seasoning and 5% sugar and combined heat treatment, achieved a good quality of 20±1% moisture, water activity (aw) 0.65, recovery efficiency greater than 77%, and a sensory acceptance score was out of 8/9. This innovation offers an effective solution for enhancing product stability and quality while reducing production time, improving sensory characteristics, and preserving nutritional properties by integrating freezing and combined heat processing techniques.
Tóm tắt
Nấm bào ngư (Pleurotus sajor-caju) là nguyên liệu giàu dinh dưỡng và chứa nhiều hợp chất sinh học có hoạt tính chống oxy hóa (phenolic tổng số: 1,92±0,21 mg GAE/g, DPPH: 3,50±0,20 mg TE/g), nhưng khó bảo quản do độ ẩm cao (>90%). Nghiên cứu được thực hiện nhằm chế biến chà bông nấm với chất lượng tốt thông qua khảo sát công đoạn xử lý (xé – chần – cấp đông), hàm lượng hạt nêm (3, 4, 5%) và đường (5, 6, 7%) và phương pháp xử lý nhiệt (sấy, sao rang, kết hợp). Kết quả cho thấy, nấm được xé – chần – cấp đông tạo ra sản phẩm có chất lượng tốt và tạo điều kiện thuận lợi cho việc lưu trữ, chế biến. Hạt nêm được bổ sung 4% và 5% đường kết hợp với sấy và sao rang giúp chà bông nấm đạt chất lượng tốt với độ ẩm 20±1%, aw 0,65, hiệu suất thu hồi >77%, và mức độ yêu thích 8/9 điểm. Nghiên cứu đã phát triển quy trình sản xuất bằng việc kết hợp các phương pháp chế biến, rút ngắn thời gian thực hiện, nâng cao giá trị cảm quan, mà không làm giảm chất lượng sản phẩm.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Tài liệu tham khảo
Azevedo, S., Cunha, L. M., & Fonseca, S. C. (2015). Modeling the influence of time and temperature on the respiration rate of fresh oyster mushrooms. Food Science and Technology International, 21(8), 593–603. https://doi.org/10.1177/1082013214555925
Baltacıoğlu, C., Baltacıoğlu, H., Seyhan, R., Uğur, Ö., & Avcu, O. (2021). Investigation of the effect of oyster mushroom (Pleurotus ostreatus) powder on biscuit production and effect on quality criteria by Fourier-transform infrared spectroscopy. Journal of Food Processing and Preservation, 45(2), e15174.
https://doi.org/10.1111/jfpp.15174
Cerón‐Guevara, M. I., Esmeralda, R., José, M. L., Roberto, B., Mirian, P., José, A. R., Irais, S. O., & Eva, M. S. (2020). Effect of the addition of edible mushroom flours (Agaricus bisporus and Pleurotus ostreatus) on physicochemical and sensory properties of cold‐stored beef patties. Journal of Food Processing and Preservation, 44(3), e14351. https://doi.org/10.1111/jfpp.14351
Cerón-Guevara, M. I., Eva, M. S., José, M. L., Mirian, P., Roberto, B. P., José, A. R., Javier, C. R., & Esmeralda, R. V. (2021). Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour. International Journal of Food Science and Technology, 56(12), 6171–6181. https://doi.org/10.1111/ijfs.15076/v2/response1
Chaturvedi, V. K., Agarwal, S., Gupta, K. K., Ramteke, P. W., & Singh, M. P. (2018). Medicinal mushroom: boon for therapeutic applications. In 3 Biotech, 8(8), 1–20.
https://doi.org/10.1007/s13205-018-1358-0
Dagostin, J. L. A. (2017). Use of blanching to reduce antinutrients, pesticides, and microorganisms. In New Perspectives on Food Blanching, 61–94. https://doi.org/10.1007/978-3-319-48665-9_4
Devi, P. V., Islam, J., Narzary, P., Sharma, D., & Sultana, F. (2024). Bioactive compounds, nutraceutical values and its application in food product development of oyster mushroom. In Journal of Future Foods, 4(4), 335–342. https://doi.org/10.1016/j.jfutfo.2023.11.005
Fadai, N. T., Melrose, J., Please, C. P., Schulman, A., & Van Gorder, R. A. (2017). A heat and mass transfer study of coffee bean roasting. International Journal of Heat and Mass Transfer, 104, 787–799. https://doi.org/10.1016/j.ijheatmasstransfer.2016.08.083
Ferreira, J. P. de L., Castro, D. S. de, Moreira, I. dos S., Silva, W. P. da, Figueirêdo, R. M. F. de., & Queiroz, A. J. de M. (2020). Convective drying kinetics of osmotically pretreated papaya cubes. Revista Brasileira de Engenharia Agrícola e Ambiental, 24, 200–208. https://doi.org/10.1590/1807-1929/agriambi.v24n3p200-208
Gulcin, İ., & Alwasel, S. H. (2023). DPPH radical scavenging assay. Processes, 11(8), 2248.
https://doi.org/10.3390/pr11082248
Ho, B. T. Q., Huynh, N. M. T., Co, D. T., Pham, N. D. H., & Dinh, M. H. (2022). Biological characteristics of the Pleurotus cultivars in southwestern Viet Nam. International Journal of Agricultural Technology, 18(1), 105–122.
Kanagaraj, S. P., Ponnambalam, D., & Antony, U. (2019). Effect of dry heat treatment on the development of resistant starch in rice (Oryza sativa) and barnyard millet (Echinochloa furmantacea). Journal of Food Processing and Preservation, 43(7), e13965. https://doi.org/10.1111/jfpp.13965
Le, P. N. (2018). Study on several factors affecting the quality of chicken floss product (Gallus gallus) (Master’s thesis). Can Tho University (in Vietnamese).
Li, D., Zhu, Z., & Sun, D. W. (2018). Effects of freezing on cell structure of fresh cellular food materials: A review. Trends in Food Science & Technology, 75, 46–55. https://doi.org/10.1016/j.tifs.2018.02.019
Mohamed, M., Mohamed Mahroop Raja, M., Abdul Basith, J., & Asarudeen, A. (2011). Determination of total phenol, flavonoid and antioxidant activity of edible mushrooms Pleurotus florida and Pleurotus eous. International Food Research Journal, 18(2).
Moses, J. A., Norton, T., Alagusundaram, K., & Tiwari, B. K. (2014). Novel Drying Techniques for the Food Industry. In Food Engineering Reviews, 6(3),43–55. https://doi.org/10.1007/s12393-014-9078-7
Muzaffar, M., Rasool, F., Sofi, T. A., Shikari, A. B., Mir, S. A., & Lone, G. M. (2023). Morphological characterization of different Pleurotus species under Kashmir conditions. Pharma Innovation, 12(7), 3767–3770.
Nguyen, M. V., & Tran, T. T. (2016). Effects of water activity (aw) control on the quality of dried snakehead fish cultivated in Dong Thap province. Can Tho University Journal of Science, 92–97 (in Vietnamese). https://doi.org/10.22144/ctu.jsi.2016.026
Nguyen, N. M. P., Le, T. T., Hanne, V., Gerard, B. G., John, V. C., Guy, S., & Katleen, R. (2019). In vitro antioxidant activity and phenolic profiles of tropical fruit by-products. International Journal of Food Science and Technology, 54(4), 1169–1178. https://doi.org/10.1111/ijfs.14093
Nguyen, P. N. M., Le, T. T., Van Camp, J., & Raes, K. (2020). Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts. International Journal of Food Microbiology, 321, 108539. https://doi.org/10.1016/j.ijfoodmicro.2020.108539
Nguyen, T. V., Quach, D., & Nguyen, T. V. (2008). Fruit and vegetable preservation and processing (3rd ed.). Hanoi Science and Technology Publishing House.
Odero, G. M. (2009). Substrates evaluation and effects of pH and nutritional supplementation on production of oyster mushroom (Pleurotus ostreatus) (Master’s thesis). University of Nairobi.
Oyetayo, V. O., & Oyedeji, R. R. (2017). Proximate and mineral composition of bread fortified with mushroom (Plerotus ostreatus and Calocybe indica). Microbiology Research Journal International, 19(4), 1–9. https://doi.org/10.9734/mrji/2017/32133
Özünlü, O., & Haluk, E. (2021). Possibilities of using dried oyster mushroom (Pleurotus ostreatus) in the production of beef salami. Journal of Food Processing and Preservation, 2, e15117.
https://doi.org/10.1111/jfpp.15117
Phan, N. U. (2021). Processing of oyster mushroom floss (Pleurotus ostreatus) supplemented with Kaffir leaves. Vietnam Journal of Nutrition & Food, 17(4), 55–63 (in Vietnamese). https://doi.org/10.56283/1859-0381/41
Qiu, J., Khalloufi, S., Martynenko, A., Van Dalen, G., Schutyser, M., & Almeida-Rivera, C. (2015). Porosity, bulk density, and volume reduction during drying: Review of measurement methods and coefficient determinations. Drying Technology, 33(14), 1681–1699. https://doi.org/10.1080/07373937.2015.1036289
Rashidi, A. N. M., & Yang, T. A. (2016). Nutritional and antioxidant values of oyster mushroom (P. sajor-caju) cultivated on rubber sawdust. International Journal on Advanced Science Engineering Information Technology, 6(2), 161–164.
https://doi.org/10.18517/ijaseit.6.2.610
Reguła, J., & Marek, S. (2007). Dried shiitake (Lentinulla edodes) and oyster (Pleurotus ostreatus) mushrooms as a good source of nutrients. Acta Scientiarum Polonorum Technologia Alimentaria, 6(4), 135–142.
Rihayat, T., Putra, A., Fona, Z., Riskina, S., & Syahputra, W. (2019). Effect of determination temperature on nutrition and organoleptic tuna fish floss. IOP Conference Series: Materials Science and Engineering, 506(1), 012055. https://doi.org/10.1088/1757-899x/506/1/012055
Schneider, I., Gaby, K., Annette, M., Ulrich, K., Ralf, G. B., & Andreas, H. (2011). Lipid-lowering effects of oyster mushroom (Pleurotus ostreatus) in humans. Journal of Functional Foods, 3(1), 17–24.
https://doi.org/10.1016/j.jff.2010.11.004
Severini, C., Baiano, A., De Pilli, T., Carbone, B. F., & Derossi, A. (2005). Combined treatments of blanching and dehydration: study on potato cubes. Journal of Food Engineering, 68(3), 289–296. https://doi.org/10.1016/j.jfoodeng.2004.05.045
Silva, M. C. D., Carvalho, C. W. P. D., & Andrade, C. T. (2009). The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates. Food Science and Technology, 29, 661–666. https://doi.org/10.1590/s0101-20612009000300032
Stone, H., Rebecca, N. B., & Heather, A. T. (2020). Sensory evaluation practices. Academic Press.
Süfer, Ö., Bozok, F., Demir, H., Mantarların, Y., Gıda, Ç., & Kullanımı, Ü. (2016). Usage of edible mushrooms in various food products. In Turkish Journal of Agriculture-Food Science and Technology, 4(3), 144-149. https://doi.org/10.24925/turjaf.v4i3.144-149.599
Tran, D. N. T., Tran, T. T., & Nguyen, M. V. (2022). Effects of moisture and material ratios on seasoning quality produced from shrimp head meat. Industry and Trade Magazine, 23, 388–395 (in Vietnamese).
https://doi.org/10.1155/2022/3996787
Tran, T. T., Nguyen, M. V., & Tong, Q. T. (2016). Effects of additives supplementation on snakehead fish floss quality. Can Tho University Journal of Science, 42, 19-28 (in Vietnamese). https://doi.org/10.22144/ctu.jvn.2016.028
Tran, T. T., Mai, T. T., Mai, T. D., & Nguyen, T. T. (2021). Study on the technological process for producing tea bags from Nam Roi grapefruit peel (Citrus grandis (L.) Osbeck). Can Tho University Journal of Science, 57, 10–20 (in Vietnamese). https://doi.org/10.22144/ctu.jsi.2021.002
Usami, A., Nakaya, S., Nakahashi, H., & Miyazawa, M. (2014). Chemical composition and aroma evaluation of volatile oils from edible mushrooms (Pleurotus salmoneostramineus and Pleurotus sajor-caju). Journal of Oleo Science, 63(12), 1323–1332. https://doi.org/10.5650/jos.ess14147
van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., Somoza, V., Knorr, D., Jasti, R. P., & Eisenbrand, G. (2010). A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research, 54(9), 1215–1247. https://doi.org/10.1002/mnfr.200900608
Vullioud, M. B., Rusalen, R., & De Michelis, A. (2011). Blanching process of oyster mushrooms (Pleurotus ostreatus) and its effect on parameters of technological interest in Argentina. Micologia Aplicada International, 23(2), 47–53.
Zhang, Z., Yunshan, Z., Hui, L., Jiahui, W., De, W., Zhiwei, D., Tianhao, L., Yao, H., Yanjing, Y., & Shian, Z. (2021). A water-soluble selenium-enriched polysaccharide produced by Pleurotus ostreatus: Purification, characterization, antioxidant and antitumor activities in vitro. International Journal of Biological Macromolecules, 168, 356–370. https://doi.org/10.1016/j.ijbiomac.2020.12.070