Firmness and biochemical composition of Shitake and Shimeji commercialized in natura and consumers' opinion survey

Abstract

Mushroom production has been growing in Brazil due to the culinary versatility of this food and its high nutritional value. However, few studies associating the aspects of its quality with the profile and preference of its consumers can be found in literature. Thus, in this study, we aimed to evaluate the firmness and biochemical composition of Shimeji and Shitake, as well as, the consumers’ profile and preference for purchasing these mushrooms. The mushrooms were characterized by firmness, protein and lipid content, total phenolic compounds, total flavonoids and antioxidation activity. In addition we carried out a survey on opinion of 308 mushroom consumers. The two mushrooms contain high protein content and low lipid content, and also expressive concentrations of bioactive compounds and antioxidant activity, suitable for these demanding functional food consumers. Shitake is approximately 4 times firmer than Shimeji and the highest levels for all analyzed biochemical attributes did not differ between the two studied mushrooms, except for protein content. The opinion survey indicated that young and adult women consume more mushrooms than men. Most of them buy mushrooms in supermarkets, and they are mostly higher educated people. No significant higher consumer preference for one of the two mushrooms analyzed was verified; however, most participants reported that they prioritize mushrooms which have characteristic aroma and flavor, smooth and juicy texture, being a convenient ingredient for a quick-cooking meal.

The role of edible mushrooms in the Brazilian diet: a comprehensive analysis

“…However, the study did not provide information regarding the genus or species of the mushrooms or the specific preparations consumed. According to an online survey of 308 individuals residing in Southeast Brazil, the most commonly consumed mushrooms among the population were shiitake, shimeji, champignon, portobello and hiratake (Antunes et al, 2021). None of these three species are naturally found in Brazil.…”

Postharvest of fresh white shimeji mushroom subjected to UV-C radiation

“…The consumption of shimeji mushrooms worldwide primarily in the form of fresh mushrooms, makes it occupy the second position among the cultivated species of edible mushrooms [ 5 ] and represents 24 % of Brazilian production [ 6 ]. However, mushrooms tend to lose quality quickly after harvesting and may degrade in 1–3 days at room temperature, around 22 °C [ 7 , 8 ].…”