Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic coating enriched with natamycin during storage.

Tianjia Jiang, Lifang Feng, Xiaolin Zheng, Jianrong Li

College of Food Science and Biotechnology, Zhejiang Gongshang University, Food Safety Key Lab of Zhejiang Province, Hangzhou 310035, PR China.

Food chemistry 2013 Jun 1

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Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic (GA) coating incorporating natamycin (NA) during storage were investigated. Mushroom weight loss, firmness, total soluble solids, total sugar, reducing sugar, ascorbic acid, and microbial and sensory quality were measured. Mushroom coated with gum arabic+natamycin (GANA) maintained tissue firmness and showed reduction in microbial counts from yeasts and moulds compared with the control. In addition, GANA coating also delayed changes in the soluble solids concentration, total sugar and ascorbic acid. Sensory evaluation proved the efficacy of GANA coating by maintaining the overall quality of shiitake mushroom during the storage period. The efficiency was better than that of GA or NA treatment alone. Our study suggests that GANA has the potential to improve the quality of shiitake mushroom and extend its shelf-life up to 16d. Copyright © 2012 Elsevier Ltd. All rights reserved.

Citation

Tianjia Jiang, Lifang Feng, Xiaolin Zheng, Jianrong Li. Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic coating enriched with natamycin during storage. Food chemistry. 2013 Jun 1;138(2-3):1992-7