How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?

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.