Siti-Nurhuda Mohammad Yusof, Siva Raseetha, Vikineswary Sabaratnam, Sumaiyah Abdullah, Razifah Mohd Razali, Asrul Bahar
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. © 2022 by Begell House, Inc.
Faculty of Applied Sciences, Universiti Teknologi MARA, Selangor, Shah Alam, 40450, Malaysia; Faculty of Science, Mushroom Research Centre, Institute of Biological Sciences, University Malaya, Kuala Lumpur, 50603, Malaysia; Department of Plant Protection, Faculty of Agriculture, University Putra Malaysia, Selangor, Serdang, 43400 UPM, Malaysia; Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, 21030, Malaysia; Home Economic Department, Faculty of Engineering, Universitas Negeri Surabaya, Kampus Unesa Ketintang, East Java, Surabaya, Indonesia
