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Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms |
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| Authors: | Gabriela Antmann, Gast n Ares, Patricia Lema,Claudia Lareo |
| Affiliation: | aSección Evaluación Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Gral Flores 2124, C.P. 11800 Montevideo, Uruguay bInstituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Julio Herrera y Reissig 565, C.P. 11300 Montevideo, Uruguay |
| Abstract: | Shiitake mushrooms (Lentinus edodes) were packaged under air in two macroperforated packages (A—9.0 × 103 perforations/m2, 0.1 mm2 surface and B—17 perforations/m2, 0.1 mm2 surface) and under two gas mixtures (15% and 25% O2) in polyethylene packages, and stored at 5 °C for 18 d. The sensory quality of the mushrooms was evaluated using a trained assessors panel. Mushrooms packaged in macroperforated packages A showed the smallest deterioration rate. However, weight loss after 6 d of storage reached 15%, which is unacceptable. Besides, shelf life of shiitake mushrooms in active modified atmosphere was limited by off-odour development. Mushrooms in these packages developed off-odour after 12 d of storage due to the fact that O2 concentrations fall bellow 5%. On the other hand, the shelf life of mushrooms packaged in macroperforated packages B was limited by their sensory deterioration, particularly by changes in the colour and uniformity of their gills. In this film, mushrooms could be stored for approximately 10 d with a weight loss lower than 2%. Results from the present work suggest that during the first 6 d of storage all the evaluated packaging conditions were useful for reducing mushroom deterioration rate. |
| Keywords: | Shiitake mushrooms Lentinus edodes Modified atmosphere Superatmospheric oxygen Sensory quality |
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