Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/4642
Title: How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?
Authors: Doroški, Ana
Klaus, Anita
Nikolić, Biljana 
Tomašević, Igor
Lazić, Vesna
Vunduk, Jovana
Djekić, Ilija
Keywords: Pleurotus ostreatus;organic mushroom;sous-vide;cooking;Thyme;oregano
Issue Date: 15-Sep-2022
Rank: M23
Publisher: Institute of Food Science & Technology
Citation: Doroški, A., Klaus, A., Nikolić, B., Tomasevic, I., Lazić, V., Vunduk, J., & Djekic, I. (2022). How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)? Journal of Food Processing and Preservation, 00, e17142. https://doi.org/10.1111/jfpp.17142
Journal: Journal of Food Processing and Preservation
Abstract: 
Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50–90°C, 10′) were investigated and compared with the cooking method (80°C, 30–60′) to analyze the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added in different percentages, and mushrooms were exposed to sous-vide treatments at 60°C for 20′ and 30′. Sensory evaluation was focused on testing spices intensity, likeability, and recognizability with principal component analysis employed. While the likeability scores and color changes were higher for those with higher thyme content in the mixture, the antibacterial results showed the highest effect of oregano, proving certain positive effects and emphasizing the research's importance. As an added value of the research, the mixture concentrations of sous-vide vacuumed pouches containing spices and mushrooms, that is, sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. The research highlights the sensory improvement of mushrooms using the convenient treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds.
URI: https://biore.bio.bg.ac.rs/handle/123456789/4642
ISSN: 1745-4549
DOI: 10.1111/jfpp.17142
Appears in Collections:Journal Article

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