Effect of Packaging Formats on the Quality of the Seasoned Fried Sajor-caju Mushroom Product during Storage

Abstract

The study focuses on transforming Sajor-caju mushrooms into snack foods through frying and flavoring. The main objective is to examine how different packaging formats impact the quality of seasoned fried mushroom products. The process involves steaming and drying the mushrooms until the moisture content is below 6 %. Subsequently, the mushrooms are fried in a vacuum fryer at 115 °C under a vacuum pressure of 620 mm Hg for 5 min. The mushrooms obtained were developed into herb-flavored fried mushrooms according to the recipe and method from the model farm project, Than To District, Yala Province of Thailand. The products were packed in 3 different packaging formats; in PP bags (control sample), in polypropylene plastic bags containing oxygen absorber (PP+O2 absorber), and in aluminum foil bags (AL), stored at room temperature, 29±2 °C for 90 days. The study revealed that different packaging formats resulted in the seasoned fried mushroom product in the color value (L* a* b*), aw value, moisture content, TBA value, total microbial and fungal counts, and sensory acceptance score (p < 0.05) with statistical significance. From the results, it could be concluded that packing in polypropylene plastic bags could store the product for 30 days, and products packed in PP+O2 absorber could maintain an acceptable sensory quality similar to the one newly prepared for up to 45 days. Packing in aluminum foil bags was the most suitable packing format. It could maintain the product quality in physical, chemical, microbial, and sensory properties for up to 75 days while the product still conformed to the Community Product Standard (303/2004). Moreover, the results from this study can be applied to other snack products and further commercialized. HIGHLIGHTS Seasoned fried Sajor-caju mushroom is an exciting snack containing high nutritional value and can potentially be an export product that can replace other snack foods Greasiness occurring in the frying process is still problematic for seasoned fried mushrooms causing a rancid smell and resulting in the product not being stored for a long time Packing seasoned fried mushroom products in aluminum foil bags was the most suitable packing format. It could maintain the product quality in physical, chemical, microbial, and sensory properties for up to 75 days at room temperature (29±2 °C) GRAPHICAL ABSTRACT