This research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes). Mushrooms in brine solution media packaged in 300x407 cans were heated in industrial-scale horizontal static retorts at different retort temperatures for specific processing times to reach different F0-values. The canning process was carried out following commercial production procedures in one of the mushroom canning factories. Measurement of heat penetration into the product was carried out using a protocol established by the Institute of Thermal Process Specialists (IFTPS), and the sterility values (F0) were calculated. Our results indicated that the physical and sensory properties of canned mushrooms were not only affected by sterility value but also by the combination of temperature and time used to process the product. At the same level of sterility, a higher retort temperature (130 °C) resulted in canned mushroom with a lower browning rate, an improved texture profile (decreased hardness, increased chewiness, and shear force), a sweeter taste, and increased intensity of umami taste. However, the canning process at a temperature of 130 °C resulted in a greater reduction of the drained weight as compared to that of canning at 115 °C and 121 °C.
Almonacid S, Bustamante J, Simpson R, Urtubia A, Pinto M, Teixeira A. Commercially Sterilized Mussel Meats (Mytilus chilensis): A Study on Process Yield. Journal of Food Science. 2012;(6):127-R135.
2.
Ames J, ; D Anantheswaran R, Sastry S, Beelman R, Okereke A, Konanayakam M. Effect of Processing on Yield, Color and Texture of Canned Mushrooms. Trends in Food Science and Technology. 1990;(5):1197–200.
3.
Awuah G, Ramaswamy H, Economides A. Thermal processing and quality: Principles and overview. Chemical Engineering and Processing: Process Intensification. 2007;(6):584–602.
4.
Chang ST, Wasser S. The Role of Culinary-Medicinal Mushrooms on Human Welfare with a Pyramid Model for Human Health. International Journal of Medicinal Mushrooms. 2012;(2):95–134.
5.
Chen C, Ramaswamy H. Thermal food processing: New technologies and quality issues. 2012;(2):107–31.
6.
Chen X, Yu J, Cui H, Xia S, Zhang X, Yang B. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate. Molecules. 2018;(2):247.
7.
Fernandes A, Antonio A, Oliveira M, Martins A, Ferreira I. Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review. Food Chemistry. 2012;(2):641–50.
8.
Gao M, Feng L, Jiang T. Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment. 2014;
9.
Food Chemistry. :107–13.
10.
Holdsworth S, Simpson R. Thermal processing of packaged foods. 2016;219–50.
11.
Jasinki E, Stemberger B, Walsh R, Kilara A. Ultrastructural Studies of Raw and Processed Tissue of the Major Cultivated Mushroom, Agaricus bisporus. Food Structure. 1984;(2):191–6.
12.
Jaworska G, Bernas E, Biernacka A, Maciejaszek I. Comparison of the texture of fresh and preserved Agaricus bisporus and Boletus edulis mushrooms. International Journal of Food Science and Technology. 2010;(8):1659–65.
13.
Jaworska G, Bernas E, Mickowska B. Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms. Food Chemistry. 2011;(3):936–43.
14.
Jing H, Kitts D. Chemical and biochemical properties of casein-sugar Maillard reaction products. Food and Chemical Toxicology. 2002;(7):70–4.
15.
Joshi K, Warby J, Valverde J, Tiwari B, Cullen P, Frias J. Impact of cold chain and product variability on quality attributes of modified atmosphere packed mushrooms (Agaricus bisporus) throughout distribution. Journal of Food Engineering. 2018;19.
16.
Kumar K, Barmanray A, Kumar S. Shelf-Life Studies on Osmo-Air Dried White Button Mushroom (Agaricus Bisporus L.) Current Research in Nutri-tion and Food. Science Journal. 2017;(2):144–53.
17.
Kurihara K. Glutamate: from discovery as a food flavor to role as a basic taste (umami). The American Journal of Clinical Nutrition. 2009;(3):719S – 722.
18.
Ling B, Tang J, Kong F, Mitcham E, Wang S. Kinetics of Food Quality Changes During Thermal Processing. Review Food and Bioprocess Technology. 2015;(2):343–58.
19.
Liu Y, Huang F, Yang H, Ibrahim S, Wang YF, Huang W. Effects of preservation methods on amino acids and 5-nucleotides of Agaricus bisporus mushrooms. Food Chemistry. 2014;221–5.
20.
Lund M, Ray C. Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms. Journal of Agricultural and Food Chemistry. 2017;(23):4537–52.
21.
Mihalcea L, Bucur F, Cantaragiu A, Gurgu L, Borda D, Iordachescu G. Temperature influence on the agaricus bisporus mushrooms dehydration process. Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry. 2016;(4):201604–201604.
22.
Paudel E, Boom R, Van Haaren E, Siccama J, Van Der Sman R. Effects of cellular structure and cell wall components on water holding capacity of mushrooms. Journal of Food Engineering. 2016;106–13.
23.
Phat C, Moon B, Lee C. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system. Food Chemistry. 2016;1068–77.
24.
Pursito D, Purnomo E, Fardiaz D, Hariyadi P. Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting. International Journal of Food Science. 2020;1–8.
25.
Ramos M, Burgos N, Barnard A, Evans G, Preece J, Graz M, et al. Agaricus bisporus and its by-products as a source of valuable extracts and bioactive compounds. Food Chemistry. 2019;176–87.
26.
Royse D. Proceedings of 8th international conference on mushroom biology and mushroom products (icmbmp8). 2014;1–6.
27.
Sun L, Bai X, Zhuang Y. Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms. Journal of Food Science and Technology. 2014;(11):3362–8.
28.
Tang F, Xia W, Xu Y, Jiang Q, Zhang W, Zhang L. Effect of Thermal Sterilization on the Selected Quality Attributes of Sweet and Sour Carp. International Journal of Food Properties. 2014;(8):1828–40.
29.
Tola Y, Ramaswamy H. Novel processing methods: updates on acidified vegetables thermal processing. Current Opinion in Food Science. 2018;64–9.
30.
Toledo R, Singh R, Kong FB. Fundamentals of Food Process Engineering. 2018;
31.
Vivar-Quintana A, Gonzalez-San, José M, Collado-Fernandez M. Influence of canning process on colour, weight and grade of mushrooms. Food Chemistry. 1999;(1):87–92.
32.
Xue Z, Hao J, Yu W, Kou X. Effects of Processing and Storage Preservation Technologies on Nutritional Quality and Biological Activities of Edible Fungi: A Review. Journal of Food Process Engineering. 2017;(3):12437.
33.
Zhang K, Pu YY, Sun DW. Recent advances in quality preservation of postharvest mushrooms ( Agaricus bisporus ): A review. Trends in Food Science and Technology. 2018;72–82.
34.
Zivanovic S, Buescher R. tb17885.x IJFS October. Journal of Food Science. 2004;(1):260–74.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
