Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia.
Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia; Faculty of Science, Mushroom Research Centre, Institute of Biological Sciences, University Malaya, 50603 Kuala Lumpur, Malaysia.
Int J Med Mushrooms. 2022;24(4):83-90. doi: 10.1615/IntJMedMushrooms.2022043402.
The aim of this study was to determine the effects of various storage temperatures (4, 25, and 35°C) on quality parameters and microbial counts of oven-dried black jelly mushroom (Auricularia nigricans) for a period of 60 days. The mushroom was dried using a cabinet dryer at 60°C for 24 h to a constant weight prior to storage. The water activity of oven-dried A. nigricans indicated a 96% increment (35°C) compared to 40% (4°C) after being stored for 60 days. Similarly, moisture content showed approximately 4-fold elevation at 35°C compared to a 2-fold increase at 4°C after 60 days. However, at the end of storage, total phenolic content underwent a 46% reduction for storage at 35°C compared to a 29% reduction at 4°C. Likewise, the ferric reducing antioxidant power was also reduced nearly 45% (35°C) compared to 40%(4°C). Microbial counts at 4°C were lower [6.40 log colony forming units (CFU)/g] compared to storage at 35°C (6.47 log CFU/g) after 60 days. Taken altogether, the best storage temperature for oven-dried black jelly mushroom was at 4°C.
本研究旨在确定在 60 天的时间内，不同储存温度（4°C、25°C 和 35°C）对干制黑鸡枞（Auricularia nigricans）质量参数和微生物数量的影响。将蘑菇在 60°C 的柜式干燥机中干燥 24 小时，直至恒重，然后再进行储存。在储存 60 天后，干制黑鸡枞的水分活度（aw）从 40%（4°C）增加到 96%（35°C）。同样，在 60 天后，水分含量在 35°C 下增加了约 4 倍，而在 4°C 下增加了 2 倍。然而，在储存结束时，在 35°C 下储存的总酚含量下降了 46%，而在 4°C 下储存的总酚含量下降了 29%。同样，铁还原抗氧化能力（FRAP）也下降了近 45%（35°C），而在 4°C 下下降了 40%。在 60 天后，4°C 下的微生物数量（6.40 log 菌落形成单位（CFU）/g）低于 35°C（6.47 log CFU/g）。总的来说，干制黑鸡枞的最佳储存温度为 4°C。
