Nutritional quality of fresh and dehydrated Pleurotus ostreatus fungus, farmed in trhee type agricultural waste
The aim of this research was to analyze the microbiological, physicochemical and organoleptic quality of fresh and dehydrated mus- hroom (Pleurotus ostreatus), grown in three agricultural residues. A bifactorial experimental design was randomly applied, 3x2 (Factor A= Gandul husk residue (Cajanus ca...
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| Natura: | article |
| Lingua: | spa |
| Pubblicazione: |
2017
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| Accesso online: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/143 |
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Aggiungi Tag | Riassunto: | The aim of this research was to analyze the microbiological, physicochemical and organoleptic quality of fresh and dehydrated mus- hroom (Pleurotus ostreatus), grown in three agricultural residues. A bifactorial experimental design was randomly applied, 3x2 (Factor A= Gandul husk residue (Cajanus cajan), husk residue from middle-aged bean, (Phaseolus vulgaris) and Banana Pseudotallo (Musa paradisiaca) factor B= Fresh and Dehydrated Mushrooms, with four repetitions. To determine differences between treatments, the Tukey multiple range test was used (p<0,05), according to the physicochemical characteristics of the fungus Pleurotus ostreatus. The use of different substrates caused a variation between treatments in the nutritional composition especially in the moisture content, dry matter, ash and Ph, in terms of fiber and protein content, T4 and T6 were the ones that stood out, with T1 having the lowest percentage of fat 0.76%. When using the dehydration method, in the samples, it we demonstrated that there is variation in the nutritional composi- tion, due to the applied industrial process. In the microbiological analysis, the substrates and the dehydration method do not influence the microbiological load (Meshophiles, E. coli, molds and yeasts) in the edible mushrooms. The reported values are within the allowed ranges established by the Sanitary Norm 007-98-SA and the Central American Technical Regulations. All the treatments obtained a different acceptability for the organoleptic assessment. It was demonstrated that the types of agroindustrial waste used did not have a significant incidence in color, aroma and flavor. |
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