Is it possible to produce canned champignon mushrooms with less sulfite?

Abstract

This study aimed to evaluate the feasibility of reducing sulfite levels in canned mushrooms (Agaricus bisporus). Four formulations were developed: without sulfite and without condiment (F1); without sulfite but with condiment (F2); with sulfite but without condiment (F3); and with both sulfite and condiment (F4). The control group (C) consisted of traditional canned mushrooms prepared by the producer. These treatments were evaluated over a 42-day period. Acidity and pH analyses revealed that the control and F1 maintained a stable pH (<4.5) for 42 days. The formulations exhibited a greater browning index than fresh mushrooms at time zero. F3 demonstrated the smallest overall color difference (ΔE) between storage times 0 and day 42. A consumer study indicated that the addition of sulfite positively influenced the color of canned mushrooms in relation to purchase intention. However, when the influence of labeling was evaluated, sample F1, labeled as “absence of sulfite,” elicited greater purchase intention among consumers. Although consumers traditionally prefer pale yellow mushrooms, often obtained through sulfites, this study suggests the commercial viability of canned champignons with controlled sulfite content when coupled with appropriate marketing strategies.