Effects of heat treatment and storage temperature on the biogenic amine content of straw mushroom (Volvariella volvacea)

The present study aimed to selectpotential strainof Volvariella volvacea suitable for outdoor cultivation in different cropping systems like Banana, Maize, Coconut, Coconut+Banana where such suitable microclimate prevails. Among the different strains of V.volvaceatested, the strain Vv-19-06 obtained from Directorate of Mushroom Research, Solan,performed considerably superior with higher bioefficiency of 17.44 and sturdy sporophores at egg stage and storage life of 1.1 days under refrigerated condition.Moreover, the morphogenesis of button stage to matured mushrooms were extended up to 1.8 days and the opened mushroom were retained on the bed for another 1.6 days, which is an added advantage.Cultivation of paddy straw mushroom as intercrop in Banana, Maize, Banana+coconut and Coconut cropping systems proved successful with spawn running completion ranging from 8 to 10.3 days, pinhead formation ranging from 9.3 to 11.6 days and harvestable button/egg stage appeared ranging from 11 to 12.6 days. The bioefficiency was comparatively better in all the cropping systems, which ranged from 19.4 to 20.6 %, with a total cropping cycle of 20.5 to 22 days.The indoor cropping system, which requires additional cost for infrastructure, also recorded bioefficiecy of 21.3 in a cropping cycle of 17 days. In all the cropping systems tested, the B:C ratio worked out to be 1:2.3 to 1:2.5 as in indoor cropping system proving that paddy straw mushroomcould be promoted for the outdoor systemin Maize, Banana, Banana +coconut , Coconut cropping systems as intercrop as it fetches additional income to rice-growing farmers.

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Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli

Food Chemistry ◽

10.1016/j.foodchem.2011.02.081 ◽

2011 ◽

Vol 128 (1) ◽

pp. 87-92 ◽

Cited By ~ 51

Author(s):

Jae Young Kim ◽

Donghee Kim ◽

Pojeong Park ◽

Hye-In Kang ◽

Eun Kyung Ryu ◽

...

Keyword(s):

Biogenic Amine ◽

Storage Temperature ◽

Rice Wine ◽

Amine Content

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Influence of Hygienic Quality of Raw Materials on Biogenic Amine Production during Ripening and Storage of Dry Fermented Sausages

Journal of Food Protection ◽

10.4315/0362-028x-63.11.1544 ◽

2000 ◽

Vol 63 (11) ◽

pp. 1544-1550 ◽

Cited By ~ 58

Author(s):

SARA BOVER-CID ◽

MARIA IZQUIERDO-PULIDO ◽

M. CARMEN VIDAL-CAROU

Keyword(s):

Biogenic Amines ◽

Biogenic Amine ◽

Storage Temperature ◽

Raw Materials ◽

Decarboxylase Activity ◽

Hygienic Quality ◽

Fermented Sausages ◽

Materials Used ◽

And Storage

The effect of the hygienic status of raw materials on biogenic amine production during ripening and storage (at 4 and 15°C) of fermented sausages was studied. Two portions of fresh lean and back fat pork were stored for 5 days at −20°C (treatment A) and at 4°C (treatment B), respectively. Raw materials of treatment A maintained their hygienic quality high and low amine content. Raw materials of treatment B showed from 1 to 3 log (CFU/g) higher microbial counts and a biogenic amine index near 50 mg/kg, indicating poorer hygienic quality. The quality of raw materials influenced the composition and the concentration of biogenic amines produced during the ripening sausages. Sausages of treatment A (A-sausages) showed a large accumulation of tyramine (up to 100 mg/kg dm) followed by putrescine and cadaverine (<15 mg/kg). In contrast, B-sausages resulted in earlier and much greater amine production, and cadaverine, tyramine, and putrescine levels were 50-, 2.6-, and 6.5-fold higher than those of A-sausages. Other biogenic amines, such as octopamine, tryptamine, phenylethylamine, and histamine were also produced in B-sausages. The higher proteolysis and the lower pH of B-sausages might have favored the decarboxylase activity of microorganisms. Biogenic amine contents of sausages during storage depended on the raw materials used and storage temperature. No significant modification on the amine contents was observed during the storage of A-sausages at either temperature. Greater changes occurred in B-sausages stored at 15°C than in those stored at 4°C. Higher temperatures favored proteolytic and decarboxylase reactions, resulting in increased amine concentrations after storage.

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Evaluation of storage temperature, packaging system and storage duration on postharvest quality of straw mushroom (Volvariella volvacea)

Food Research ◽

10.26656/fr.2017.4(3).349 ◽

2020 ◽

Vol 4 (3) ◽

pp. 679-689 ◽

Cited By ~ 1

Author(s):

Nur Sakinah M.J. ◽

A. Misran ◽

T.M.M. Mahmud ◽

S. Abdullah ◽

M. Azhar

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Storage Temperature ◽

Edible Mushroom ◽

Postharvest Quality ◽

Volvariella Volvacea ◽

Storage Duration ◽

Lower Weight ◽

Pvc Film ◽

And Storage

Volvariella volvacea is an edible mushroom, highly perishable and has a very short shelf life (1-2 days) at room temperature (RT). This research was conducted to determine the postharvest qualities at different storage temperatures (10, 15ºC, and RT) and storage durations (0, 2, 4, 6 and 8 days) in perforated polyethylene (PE) films. V. volvacea stored at 15°C showed lower weight loss, no veil opening and retained higher firmness. Thus, the mushrooms were expanded to examine the optimum packaging systems (perforation, PVC film wrap, vacuum and control) applied to V. volvacea for 0-8 d at 15ºC. PVC film was shown to maintain higher firmness, lower weight loss, browning degree, and PPO enzyme activity compared to other packaging. Minor damages and ultrastructure tissue shrivelling were seen in PVC film packaging. Overall, V. volvacea was best stored at 15°C in PVC film to retain their quality and extend its shelf life.

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Shelf life prediction of straw mushrooms (Volvariella volvacea) based food enhancer using accelerated shelf life testing method

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/951/1/012069 ◽

2022 ◽

Vol 951 (1) ◽

pp. 012069

Author(s):

S Sadli ◽

N M Erfiza ◽

A Anam ◽

Misrahanum

Keyword(s):

Activation Energy ◽

Linear Regression ◽

Shelf Life ◽

Storage Temperature ◽

Food Product ◽

Zero Order ◽

Natural Food ◽

Volvariella Volvacea ◽

Life Testing ◽

Straw Mushroom

Abstract Food shelf life is related to food safety since consumers need to be informed an expired date of the food product. This study aims to determine shelf life of natural food enhancer based on straw mushroom (Volvariella volvacea) using Accelerated Shelf Life Testing (ASLT). Determination of shelf life was carried out at 30, 40, 50°C followed by descriptive sensory (colour, aroma, taste) and moisture content analysis for 28 days. Further data of those parameter over storage time were plotted into a graph to obtain a linear regression equation of zero-order and first-order. Then relationship between ln slope (k) and storage temperature 1/T (°K) was plotted in a linear regression to determine activation energy. Equation of linear regression from the lowest activation value then was used to calculate the shelf life of the product. The taste parameter on zero-order was used in shelf life determination as the critical quality because it has the smallest activation energy as 1708.39 cal/mol. The Arrhenius equation then was calculated using this value to obtain degradation constant (k). The results showed that shelf life of the straw mushroom based food enhancer were 77.58 days at 30°C, 70.85 days at 40°C and 65.07 days at 50°C.

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