Conservación de pulpa de hongos gírgolas (Pleurotus ostreatus) por métodos combinados

Abstract

The objective of this study was to obtain a conserved girgola pulp, that can be stored at room temperature, preserves the nutritional properties of the natural product, meets the microbiological requirements and has a good degree of acceptability. Operational sequences of the conserved girgolas pulp are pulping, mixing the ingredients with the pulp (0.30% ascorbic acid and 2.5% salt) in sterile packaging of 170 cm3, sterilized 10 minutes at 100°C, and cooled to room temperature. At 6 months, we have determined the quality of the product, analyzing physical-chemical, sensory and microbiologically. There had been determined physical and chemical components of natural and conditioned pulp. There had been performed microbiological tests by incubation flasks and inoculation of samples to establish the presence and / or absence of bacteria, fungi and yeasts. Tests of sensory evaluation were conducted using verbal hedonic scale of three points. According to statistical analysis, there are significant differences in the values of dry matter, pH and vitamin C, these being directly related to the percentage of acid and salt added. In reference to microbiological analysis, the sample was classified as Suitable. In evaluating the sensory analysis, it was observed that 95% of the judges rated her “likes”. We can conclude that the conserved girgola pulp is maintainable at room temperature for a period of six months, keeping all the nutritional properties of the natural pulp, satisfying the requirements from the microbiological point of view and demostrating a good degree of acceptability.