Open AccessOptimization of moromi fermentation parameters to nutritional content of oyster mushrooms sauce (Pleurotus spp.) by using response surface methodology
Author(s) -
N.T.N. Giang,
T.V. Khai,
Nguyễn Minh Thủy
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(5).097
Subject(s) - response surface methodology , fermentation , food science , brine , oyster , chemistry , raw material , central composite design , sugar , chromatography , biology , organic chemistry , fishery
Oyster mushrooms are used as raw materials for sauce because of their enhancednutritious and sensory flavour. The study was aimed to select the optimal parameters ofmoromi fermentation of oyster mushrooms sauce. Optimizing moromi fermentation fromoyster mushrooms by response surface method (RSM) was conducted with 3 factorsincluding salt concentration (15-25% w/v), the brine ratio [150-250% (compared to rawmaterials, v/w)] and fermentation time (50-70 days). The central composite design usedfor optimizing the effect of salt concentration, amount of brine and fermentation timeshowed that the parameters were in agreement with the quadratic regression models wellwith R2>0.95. Based on the response surface plots, the optimal parameters of moromifermentation were salt concentration 20% (w/v), brine ratio 190% (compared to rawmaterials, v/w) and 60 days of fermentation time. In the optimized condition, the chemicalcomposition (reducing sugar, amino protein, total acids) and the bioactive compounds (βglucan, total phenolic, total flavonoid) (per kg of dry matter) of fermentation sauce were258.94 g, 204.76 g, 99.06 g, 86.57 g, 108.32 mg TAE and 93.78 mg QE, respectively