PMID- 26288720
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20150820
LR  - 20201001
IS  - 2048-7177 (Print)
IS  - 2048-7177 (Electronic)
IS  - 2048-7177 (Linking)
VI  - 3
IP  - 4
DP  - 2015 Jul
TI  - Effect of packaging materials on the chemical composition and microbiological 
      quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels.
PG  - 284-91
LID - 10.1002/fsn3.216 [doi]
AB  - Edible fungi such as mushrooms are highly perishable and deteriorate few days 
      after harvest due to its high moisture content and inability to maintain their 
      physiological status. In this study, the effect of packaging materials on the 
      nutritional composition of mushroom cultivated from cassava peels was 
      investigated. Mushroom samples were dried at 50 degrees C in a cabinet dryer for 8 h. The 
      dried mushroom samples packaged in four different packaging materials; high 
      density polyethylene (HDPE), polypropylene (PP), laminated aluminum foil (LAF), 
      high density polyethylene under vacuum (HDPEV) were stored at freezing (0 degrees C) 
      temperatures for 12 weeks. Samples were collected at 2-week intervals and 
      analyzed for proximate composition (carbohydrate, protein, fat, fiber, ash, 
      moisture), mineral content (calcium, potassium), vitamin C content, and 
      microbiological qualities (total aerobic count, Pseudomonal count, Coliform 
      count, Staphylococcal count, Salmonella count) using the standard laboratory 
      procedures. Carbohydrate, protein, fat content of dried mushrooms packaged in 
      HDPE at freezing temperature ranged from 45.2% to 53.5%, 18.0% to 20.3%, and 3.2% 
      to 4.3%, while mushrooms in polypropylene ranged from 45.2% to 53.5%, 18.5% to 
      20.3%, 2.6% to 4.3%. Carbohydrate, protein, fat of mushroom in LAF ranged from 
      47.8% to 53.5%, 17.3% to 20.3%, and 3.3% to 4.3%, respectively, while 
      carbohydrate, protein, fat of mushroom in HDPEV ranged from 51.1% to 53.5%, 19.5% 
      to 20.3%, and 3.5% to 4.3%. Microbiological analysis showed that total aerobic 
      count, Pseudomonal count, and Staphyloccocal count of dried mushroom ranged from 
      2.3 to 3.8 log cfu/g, 0.6 to 1.1 log cfu/g, and 0.4 to 0.5 log cfu/g, 
      respectively. In conclusion, dried mushroom in HDPE packaged under vacuum at 
      freezing temperature retained the nutritional constituents than those packaged 
      with other packaging materials.
FAU - Ajayi, Oluwakemi
AU  - Ajayi O
AD  - Department of Food Science & Technology, Federal University of Agriculture 
      Abeokuta, Nigeria.
FAU - Obadina, Adewale
AU  - Obadina A
AD  - Department of Food Science & Technology, Federal University of Agriculture 
      Abeokuta, Nigeria.
FAU - Idowu, Micheal
AU  - Idowu M
AD  - Department of Food Science & Technology, Federal University of Agriculture 
      Abeokuta, Nigeria.
FAU - Adegunwa, Mojisola
AU  - Adegunwa M
AD  - Department of Hospitality & Tourism, Federal University of Agriculture Abeokuta, 
      Nigeria.
FAU - Kajihausa, Olatundun
AU  - Kajihausa O
AD  - Department of Food Science & Technology, Federal University of Agriculture 
      Abeokuta, Nigeria.
FAU - Sanni, Lateef
AU  - Sanni L
AD  - Department of Food Science & Technology, Federal University of Agriculture 
      Abeokuta, Nigeria.
FAU - Asagbra, Yemisi
AU  - Asagbra Y
AD  - Federal Institute of Industrial Research Oshodi, Ikeja, Lagos P.M.B. 21023, 
      Nigeria.
FAU - Ashiru, Bolanle
AU  - Ashiru B
AD  - Federal Institute of Industrial Research Oshodi, Ikeja, Lagos P.M.B. 21023, 
      Nigeria.
FAU - Tomlins, Keith
AU  - Tomlins K
AD  - Natural Resources Institute, University of Greenwich Medway Campus, Central 
      Avenue, Chatham Maritime, Kent ME4 4TB, UK.
LA  - eng
PT  - Journal Article
DEP - 20150312
PL  - United States
TA  - Food Sci Nutr
JT  - Food science & nutrition
JID - 101605473
PMC - PMC4534155
OTO - NOTNLM
OT  - Freezing temperature
OT  - microbial count
OT  - mushroom
OT  - packaging
OT  - proximate compositionproximate composition
EDAT- 2015/08/20 06:00
MHDA- 2015/08/20 06:01
PMCR- 2015/07/01
CRDT- 2015/08/20 06:00
PHST- 2014/09/08 00:00 [received]
PHST- 2015/01/21 00:00 [revised]
PHST- 2015/02/11 00:00 [accepted]
PHST- 2015/08/20 06:00 [entrez]
PHST- 2015/08/20 06:00 [pubmed]
PHST- 2015/08/20 06:01 [medline]
PHST- 2015/07/01 00:00 [pmc-release]
AID - 10.1002/fsn3.216 [doi]
PST - ppublish
SO  - Food Sci Nutr. 2015 Jul;3(4):284-91. doi: 10.1002/fsn3.216. Epub 2015 Mar 12.