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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 1458-1464
DOI: https://doi.org/10.20546/ijcmas.2020.908.167


Sensorial and Microbial Study of Mushroom Pickle
Prabhabati Devi1* and Kumari Sunita2
1Krishi Vigyan Kendra, Chandel ICAR-Manipur Centre, India
2Krishi Vigyan Kendra Madhopur West Champaran, India
*Corresponding author
Abstract:

Mushroom is one of the important sources of protein which is highly perishable. The shelf life of the mushroom can be extended by the preserving it in the form of pickle. The main aim of the present study is the sensorial and microbial study of mushroom pickle by employing different technology. The products have been evaluated for sensory attribute i e color, aroma, taste, texture and overall acceptability. The growth of fungus and changes in appearance at different storage period were also evaluated. The results showed that mushroom pickle stored successfully for 30 days at ambient temperature (26 ± 4â—¦C) without any significant change in the quality attribute after incorporation of vinegar as a common preservative. The result showed that preservation of mushroom with vinegar got the highest score and also the best method for extending the shelf life by retarding the growth of microorganism.


Keywords:

Mushroom, Preservatives, Sensory, Shelf life

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How to cite this article:

Prabhabati Devi, Y. and Kumari Sunita. 2020. Sensorial and Microbial Study of Mushroom PickleInt.J.Curr.Microbiol.App.Sci. 9(8): 1458-1464. doi: https://doi.org/10.20546/ijcmas.2020.908.167