Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

A Simon Jimenes,E González-Fandos,V Tobar Pardo

doi:10.2137/145960606780061461

Abstract

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

Highlights

Production of sliced mushrooms is growing because of increased consumer demand for fresh ‘ready-to-use’ products
Ates a larger surface area susceptible to dehydratation, browning and microbial growth
A modified atmosphere is created inside the package, depending on the respiratory activity of the mushrooms, the permeability of the film to gases, the amount of product, the proportion between this amount and the film surface area and the storage temperature (Kader 1986, López-Brio et al 1993)

Summary

Introduction

Production of sliced mushrooms is growing because of increased consumer demand for fresh ‘ready-to-use’ products. Ates a larger surface area susceptible to dehydratation, browning and microbial growth (Brennan and Gormley 1998). Sliced mushrooms are usually marketed in trays overwrapped with plastic films that reduce dehydration and stored under refrigeration temperatures. A modified atmosphere is created inside the package, depending on the respiratory activity of the mushrooms, the permeability of the film to gases, the amount of product, the proportion between this amount and the film surface area and the storage temperature (Kader 1986, López-Brio nes et al 1993). The modified passive atmospheres produced can exert diverse effects on the sensory and microbiological quality of mushrooms.

Objectives

Methods

Results

Conclusion