The Effect of Process Parameters on Qualities of Seasoned Fried Sajor-caju Mushroom (Pleurotus sajor-caju (Fr.) Singers)
Abstract
This research aimed to study the production processes of seasoned fried Sajor-caju mushroom. Sajor-caju mushroom sample was heated in 3 different methods, 1) control sample (not heated) 2) blanched at 95 degrees Celsius for 5 minutes 3) steamed at 80 degrees Celsius for 10 minutes. The results were shown that the appropriate heating method was steaming. The L* a* b* values, aw value, and moisture content of the product were 49.70±0.23, 5.70±0.65, 9.10±0.24, 0.95±0.04 and 88.25±0.80 percent, respectively. The panelists gave the highest score of overall liking at 7.10±0.48. This method helped reduce the browning reaction and the texture of the mushroom was not mushy compared to the control and blanched sample. In the part of studying 2 different methods of frying, 1) deep frying at 150 degrees Celsius for 5 minutes and 2) vacuum frying at 115 degrees Celsius for 5 minutes, vacuum pressure 620 mm Hg for 15 minutes, it was found that the appropriate method was vacuum frying. Vacuum frying could reduce the fat content to 32.48±0.31 percent when compared to deep frying which gave fat content at 52.93±0.33 percent. For the sensory test of vacuum fried Sajor-caju mushroom using the 9-point hedonic scale, it was shown that panelists gave the highest score of overall liking at 7.10±0.48. When developing this product to become seasoned fried Sajor-caju mushroom, determine the nutritional value and physicochemical properties, the results showed that the product meets the standard of ready-to-eat seasoned mushroom community products according to Thai Community Product Standard, 303/2004. Keywords : seasoning fried Sajor-caju mushroom ; heating methods ; frying methodsReferences
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Aida, A., Noriza, A., Haswani, M. & Mya, Y. (2016). A study on reducing fat content of fried banana chips using a sweet pre-treatment technique. International Food Research Journal, 23(1), 68-71.
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Ariyapuchai, T. (2007). Modeling the Structural Changes of Vacuum Fried Bananas (Master Thesis). Prince of Songkla University. Songkhla. (in Thai)
Centre for Agricultural Information. (2019). Grey Oyster Mushroom: year planting 2018. Retrieved July 20, 2021, from http://www.agriinfo.doae.go.th/year62/plant/rortor/veget/85.pdf.
Chalermchaiwat, P., Kunna, N. & Siriwong, N. (2018). Nutritional, Physical Properties and Sensory Acceptance of Snack Affected by Different Ratios of Sinlek Rice Flour to Black Sorghum Flour. Thai Science and Technology Journal, 28(3), 419-428. (in Thai)
Charoenphun, N. & Meemuk, N. (2018). Effects of Different Blanching Methods on Quality of Orange Sweet Potatoes. Thai Science and Technology Journal, 26(1), 981-992. (in Thai)
Chen, S. Y., Ho, K. J., Hsieh, Y. J., Wang, L. T. & Mau, J. L. (2012). Contents of lovastatin, Gamma-amino butyric acid and ergothioneine in mushroom fruiting bodies and mycelia. Journal of LWT Food Science and Technology, 47, 274-278.
Changthog, N. & Chunthanom, P. (2017). The effect of seasoning fried log white mushroom processing on the consumer acceptance. Khon Kaen Agriculture Journal, 45(1), 1611-1616. (in Thai)
Chinnasarn, S., Yuenyongputtakal, W. & Krasaechol, N. (2017). Effect of Package Type and Storage Temperature on Quality Change of Fried Jackfruit. Agricultural Science Journal, 49(2), 77-80. (in Thai)
Chinnasarn, S. (2009). Oil Uptake in Deep-Fat Frying Process. Burapha Science Journal, 14(2), 138-146. (in Thai)
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Ding, Y., Zhu, Z., Zhao, J., Zhang, Y., Sheng, J., Meng, D., Mao, H. & Tang, X. (2016). Effects of Postharvest Brassinolide Treatment on the Metabolism of White Button Mushroom (Agaricus bisporus) in Relation to Development of Browning during Storage. Journal of Food Bioprocess Technology, 9, 1327-1344.
Dueik, V., Robert, P. & Bouchon, P. (2010). Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Journal of Food Chemistry, 119, 1143-1149.
Fernando, P., Srilaong, V., Pongprasert, N., Boonyaritthongchai, P. & Jitareerat, P. (2014). Chang in antioxidant properties and chemical composition during in banana variety ‘Hom Thong’ (AAA group) and ‘Khai’ (AA group). International Food Research Journal, 21(2), 749-754.
Garayo, J. & Moreira, R. G. (2002). Vacuum frying of potato chips. Journal of food engineering, 55, 181-191.
Hilapad, M. R., Esguerra, E. B. & Castillo - Israel, K. A. T. (2020). Optimization of processing parameters for vacuum fried oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). Food Research, 4(4),
1371 – 1382.
Nur, A. J. & Azrina, A. (2016). Comparison of phenolic content and antioxidant activity of fresh and fried local fruit. International Food Research Journal, 23(4), 1717-1724.
Pichairat, D. & Mahea, N. (2017). Effect of Boiling on the Quality Change of Boletus griseipurpureus Corner. In Proceeding of 29th Thaksin University Nation Conference. (pp. 937-944). Phattalung: Thaksin University. (in Thai)
Moula, A. M., Gaba, K., Prodpran, T. & Benjakul, S. (2020) Quality characteristics of fried fish crackers in gelatin bags: Effect of squalene and Storagetime. Food Hydrocolloids, 99, 1-12.
Qu, T., Li, B., Huang, X., Li, X., Ding, Y., Chen, J. & Tang, X. (2020). Effect of peppermint oil on the storage quality of white button mushrooms (Agaricus bisporus). Journal of Food Bioprocess Technology, 2, 1–15.
Saowalak, P. & Suwonsichon, T. (2008). Effects of pre-treatments on the qualities of vacuum fried grey oyster mushroom (Pleurotus sajor-caju (Fr.) Singers). In Proceedings of 46th Kasetsart University Annual Conference. Bangkok: Kasetsart University. (in Thai)
Sirilert, T. & Silalai, N. (2016). Effect of pre-frying treatments on moisture content, effective moisture diffusivity and oil uptake content of deep-fat fried shitake mushrooms (Lentinus edodes). Journal of Food Technology, Siam University, 11(1), 57-66 (in Thai)
Yamsaengsung, R., Ariyapunchai, T. & Prasertsit, K. (2011) Effect of vacuum frying on structural changes of banana. Journal of Food Engineering, 106, 298-305.
Yuenyongputtakal, W., Limroongreunnrat, K., Chaipan, P. & Srimuang, T. (2017). Effect of Hot Air Drying Temperature and Time on Qualities of Enoki Mushroom (Flammulina velutipes) Powder Produced from Uncommonly Consumed Part. Thai Science and Technology Journal, 25(6), 1001-1014. (in Thai)
Yuenyongputtakal, W. (2015). Factors Influencing on Dewatering by Osmotic Dehydration of Fruits and Vegetables. Burapha Science Journal, 18(1), 226-233. (in Thai)
Aida, A., Noriza, A., Haswani, M. & Mya, Y. (2016). A study on reducing fat content of fried banana chips using a sweet pre-treatment technique. International Food Research Journal, 23(1), 68-71.
AOAC. (2000). Official Method of Analysis of AOAC International. The Association of Official Analytical Chem.
Ariyapuchai, T. (2007). Modeling the Structural Changes of Vacuum Fried Bananas (Master Thesis). Prince of Songkla University. Songkhla. (in Thai)
Centre for Agricultural Information. (2019). Grey Oyster Mushroom: year planting 2018. Retrieved July 20, 2021, from http://www.agriinfo.doae.go.th/year62/plant/rortor/veget/85.pdf.
Chalermchaiwat, P., Kunna, N. & Siriwong, N. (2018). Nutritional, Physical Properties and Sensory Acceptance of Snack Affected by Different Ratios of Sinlek Rice Flour to Black Sorghum Flour. Thai Science and Technology Journal, 28(3), 419-428. (in Thai)
Charoenphun, N. & Meemuk, N. (2018). Effects of Different Blanching Methods on Quality of Orange Sweet Potatoes. Thai Science and Technology Journal, 26(1), 981-992. (in Thai)
Chen, S. Y., Ho, K. J., Hsieh, Y. J., Wang, L. T. & Mau, J. L. (2012). Contents of lovastatin, Gamma-amino butyric acid and ergothioneine in mushroom fruiting bodies and mycelia. Journal of LWT Food Science and Technology, 47, 274-278.
Changthog, N. & Chunthanom, P. (2017). The effect of seasoning fried log white mushroom processing on the consumer acceptance. Khon Kaen Agriculture Journal, 45(1), 1611-1616. (in Thai)
Chinnasarn, S., Yuenyongputtakal, W. & Krasaechol, N. (2017). Effect of Package Type and Storage Temperature on Quality Change of Fried Jackfruit. Agricultural Science Journal, 49(2), 77-80. (in Thai)
Chinnasarn, S. (2009). Oil Uptake in Deep-Fat Frying Process. Burapha Science Journal, 14(2), 138-146. (in Thai)
Department of Trade Negotiations. (2021). Demand for canned and processed vegetables. Retrieved July 20, 2021, from https://www.ryt9.com/s/beco/3189423.
Ding, Y., Zhu, Z., Zhao, J., Zhang, Y., Sheng, J., Meng, D., Mao, H. & Tang, X. (2016). Effects of Postharvest Brassinolide Treatment on the Metabolism of White Button Mushroom (Agaricus bisporus) in Relation to Development of Browning during Storage. Journal of Food Bioprocess Technology, 9, 1327-1344.
Dueik, V., Robert, P. & Bouchon, P. (2010). Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Journal of Food Chemistry, 119, 1143-1149.
Fernando, P., Srilaong, V., Pongprasert, N., Boonyaritthongchai, P. & Jitareerat, P. (2014). Chang in antioxidant properties and chemical composition during in banana variety ‘Hom Thong’ (AAA group) and ‘Khai’ (AA group). International Food Research Journal, 21(2), 749-754.
Garayo, J. & Moreira, R. G. (2002). Vacuum frying of potato chips. Journal of food engineering, 55, 181-191.
Hilapad, M. R., Esguerra, E. B. & Castillo - Israel, K. A. T. (2020). Optimization of processing parameters for vacuum fried oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer). Food Research, 4(4),
1371 – 1382.
Nur, A. J. & Azrina, A. (2016). Comparison of phenolic content and antioxidant activity of fresh and fried local fruit. International Food Research Journal, 23(4), 1717-1724.
Pichairat, D. & Mahea, N. (2017). Effect of Boiling on the Quality Change of Boletus griseipurpureus Corner. In Proceeding of 29th Thaksin University Nation Conference. (pp. 937-944). Phattalung: Thaksin University. (in Thai)
Moula, A. M., Gaba, K., Prodpran, T. & Benjakul, S. (2020) Quality characteristics of fried fish crackers in gelatin bags: Effect of squalene and Storagetime. Food Hydrocolloids, 99, 1-12.
Qu, T., Li, B., Huang, X., Li, X., Ding, Y., Chen, J. & Tang, X. (2020). Effect of peppermint oil on the storage quality of white button mushrooms (Agaricus bisporus). Journal of Food Bioprocess Technology, 2, 1–15.
Saowalak, P. & Suwonsichon, T. (2008). Effects of pre-treatments on the qualities of vacuum fried grey oyster mushroom (Pleurotus sajor-caju (Fr.) Singers). In Proceedings of 46th Kasetsart University Annual Conference. Bangkok: Kasetsart University. (in Thai)
Sirilert, T. & Silalai, N. (2016). Effect of pre-frying treatments on moisture content, effective moisture diffusivity and oil uptake content of deep-fat fried shitake mushrooms (Lentinus edodes). Journal of Food Technology, Siam University, 11(1), 57-66 (in Thai)
Yamsaengsung, R., Ariyapunchai, T. & Prasertsit, K. (2011) Effect of vacuum frying on structural changes of banana. Journal of Food Engineering, 106, 298-305.
Yuenyongputtakal, W., Limroongreunnrat, K., Chaipan, P. & Srimuang, T. (2017). Effect of Hot Air Drying Temperature and Time on Qualities of Enoki Mushroom (Flammulina velutipes) Powder Produced from Uncommonly Consumed Part. Thai Science and Technology Journal, 25(6), 1001-1014. (in Thai)
Yuenyongputtakal, W. (2015). Factors Influencing on Dewatering by Osmotic Dehydration of Fruits and Vegetables. Burapha Science Journal, 18(1), 226-233. (in Thai)
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2022-01-10
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