The Effect of Coating with Pectin and Tragacanth on the Qualitative Properties and Shelf Life of Mushroom
Subject Areas : NegahA. Abdollahi 1 , Mohammad Reza Saedi Asl 2 , E. Milani 3
1 - PhD Student of the Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran.
2 - Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran.
3 - Associate Professor of the Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Mashhad, Iran.
Keywords: Edible Coating, Mushroom, Oil adsorption, Shelf Life,
Abstract :
Introduction: Mushroom is an agricultural product with a low shelf life. Coating with polysaccharides is one of the methods to prevent spoilage and increasing its shelf life. Materials and Methods: The purpose of this research was to investigate the effect of pectin (at concentrations of 1, 2 and 3% w/w) and tragacanth (at concentrations of 0.5, 1 and 1.5% w/w) on the physicochemical, oil absorption, sensory properties (falvor and taste, odor, overall acceptability) and shelf life of mushroom. Results: pH, weight loss, oil absorption, chroma, browning index and moisture loss in the samples coated with 3% pectin and 1.5% tragacanth was reduced 7.55%, 86%, 140%, 38%, 84%, 17.45% compared to the control sample, respectively. Frying efficiency, hardness and sensory properties increased by 14.24%, 37.98% and 66.32% respectively. By increasing the coating concentration, the total color difference decreased and the coating percentage increased. The time had the opposite effect on the quality parameters and sensory properties. Conclusion: Pectin at concentrations of 3% and tragacanth at concentrations of 1.5%, were introduced as the best and most effective coating to preserve the properties of mushroom during shelf life. Therefore, they can be used to increase the shelf life of agricultural and food products.
