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Sains Malaysiana 50(10)(2021): 2993-3002
http://doi.org/10.17576/jsm-2021-5010-13
Assessment of Microbiological
Safety and Physicochemical Changes of Grey Oyster Mushroom (Pleurotus sajor-caju) during Storage at 4 °C and 25 °C
(Penilaian Keselamatan Mikrobiologi dan Perubahan Fizikokimia Cendawan
Tiram Kelabu (Pleurotus sajor-caju) semasa Penyimpanan pada suhu 4 °C
dan 25 °C)
M. SUHAILI1, M.A.R. NOR-KHAIZURA1*,
Z.A. NUR HANANI2, M.R. ISMAIL-FITRY2, N.I.P. SAMSUDIN1,3 & N.N. JAMBARI3
1Department of Food Science, Faculty of Food Science
and Technology, Universiti Putra Malaysia, 43400 UPM
Serdang, Selangor Darul Ehsan, Malaysia
2Department of Food Technology, Faculty
of Food Science and Technology, Universiti Putra
Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
3Laboratory of Food Safety and Food
Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
Received:
22 April 2020/Accepted: 18 February 2021
ABSTRACT
This study aimed to evaluate the microbiological and
physicochemical properties of grey oyster mushroom during storage (day 0, 3, 6, 9, 12) at 4 °C and 25 °C. The
microbial quality and safety analyses were aerobic plate count (APC), yeast and
mould count, Escherichia coli count, Bacillus
cereus count, and Listeria monocytogenes count, while the
physicochemical analyses were pH, water activity, colour, and firmness. Grey oyster mushroom stored at 4 °C showed increasing trend in all microbial
counts. A similar trend was observed at 25 °C, but with higher microbial counts
except for L. monocytogenes which had a slight
reduction from 1.82 ± 1.16 at day 0 to 0.24 ± 0.34 log CFU/g at day 6. The pH
of grey oyster mushroom was quite stable when stored at 4 °C (6.42 ± 0.03 at
day 0 to 6.46 ± 0.21 at day 12). A decrease in pH was observed when the
mushroom was stored at 25 °C (6.42 ± 0.03 at day 0 to 5.38 ± 0.93 at day 6). The
Browning Index (BI) increased which indicated by the colour changes on the
mushroom cap (front and back) especially at 25 °C. Firmness analysis carried
out on mushroom cap and stalk showed a decreasing trend during storage, at
which 25 °C displayed prominent loss of firmness in cap and stalk as compared
to 4 °C. In conclusion, slower deterioration was observed in grey oyster
mushroom stored at 4 °C as compared to 25 °C. This is based on lower microbial
counts, and minimal changes in pH, BI, and firmness of grey oyster mushroom.
Keywords: Ambient; grey oyster mushroom;
microbiological changes; physicochemical changes; refrigeration; storage
ABSTRAK
Kajian ini bertujuan untuk menilai sifat mikrobiologi dan fizikokimia cendawan tiram kelabu semasa penyimpanan (hari 0, 3, 6, 9, 12) pada suhu 4 °C dan 25 °C. Analisis kualiti dan keselamatan mikrob yang dilakukan adalah kiraan plat aerobik (APC), kiraan yis dan kulat, kiraanEscherichia coli, kiraanBacillus cereus dan kiraan Listeria monocytogenes. Sementara itu, analisis fizikokimia adalah pH, aktiviti air, warna dan keutuhan. Cendawan tiram kelabu yang disimpan pada suhu 4 °C menunjukkan trend peningkatan dalam semua kiraan mikrob.
Trend yang serupa diperhatikan pada 25 °C, tetapi dengan kiraan mikrob yang lebih tinggi kecuali L. monocytogenes yang mengalami sedikit penurunan dari 1.82 ± 1.16 pada hari 0 hingga 0.24 ± 0.34 log CFU/g pada hari ke-6. pH cendawan tiram kelabu agak stabil apabila disimpan pada suhu 4 °C (6.42 ± 0.03 pada hari ke-0 hingga 6.46 ± 0.21 pada hari ke-12). Penurunan pH diperhatikan ketika cendawan disimpan pada suhu 25 °C (6.42 ±
0.03 pada hari ke-0 hingga 5.38 ± 0.93 pada hari ke-6). Indeks Keperangan (BI) meningkat seperti yang ditunjukkan oleh perubahan warna pada topi cendawan (depan dan belakang) terutama pada suhu 25 °C. Analisis keutuhan yang dilakukan pada topi dan tangkai cendawan menunjukkan trend menurun semasa penyimpanan dengan suhu 25 °C menunjukkan kehilangan ketara dalam keutuhan topi dan tangkai berbanding pada suhu 4 °C. Sebagai kesimpulan, kerosakan yang lebih perlahan diperhatikan dalam cendawan tiram kelabu yang disimpan pada suhu 4 °C berbanding suhu 25 °C. Ini ialah berdasarkan kiraan mikrob yang lebih rendah, serta perubahan minimum pada pH, BI dan keutuhan cendawan tiram kelabu.
Kata kunci: Cendawan tiram kelabu; penyejukan; penyimpanan; perubahan fizikokimia; perubahan mikrobiologi; suasana
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*Corresponding
author; email: norkhaizura@upm.edu.my
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