Optimization of sensory properties of chemically preserved Mushrooms through response surface methodology

Abstract

In developing countries, lack of functional storage facilities, inadequacy of transportation and communication gap increases the necessity of using certain chemical additives for the purpose of food preservation due to their cheapness. In such circumstances, food additives can be used to supplement the effectiveness of traditional methods of food preservation rather than to replace them. Response surface methodology was applied to find out the optimum levels of potassium metabisulphite and sodium benzoate and their response on sensory characters. The values of 7.30 for Agaricusbisporus, 6.31 for Agaricusbitorquis and 7.4 for Pleurotusostreatus reflected the optimum levels of score for color and 7.50 for A. bisporus, A. bitorquis and P. ostreatus for flavor and optimum value of 7.15 for A. bisporus, 7.40 for A. bitorquis and P.ostreatus for taste were obtained when citric acid 2 %, acetic acid 0.3 %, sodium chloride 5 %, ascorbic acid 0.01 %, potassium sorbate 0.1 %, potassium metabisulphite and sodium sorbate 0.075 % were used for preservation. An effective combination of chemical preservatives was developed for long term storage of three mushrooms in steeping solution. A minimum dose of 0.075 % potassium Meta bisulfite and sodium benzoate was found to be effective against browning without adversely effecting sensory properties during storage of 90 days.