EFFECTS OF SOME SPECIFICATIONS ON THE QUALITY OF MUSHROOM FLOSS OF Pleurotus eryngii

Trương Thị Thanh Tuyết; Tống Thị Quỳnh Anh; Trần Dương Thị Diệu Hương; Nguyễn Thị Vân Anh

doi:10.34238/tnu-jst.12418

EFFECTS OF SOME SPECIFICATIONS ON THE QUALITY OF MUSHROOM FLOSS OF Pleurotus eryngii

About this article

Received: 28/03/25 Revised: 27/07/25 Published: 27/07/25

Authors

1. Truong Thi Thanh Tuyet, Hue University of Agriculture and Forestry - Hue University
2. Tong Thi Quynh Anh, Hue University of Agriculture and Forestry - Hue University
3. Tran Duong Thi Dieu Huong, An Thanh Co., Ltd.
4. Nguyen Thi Van Anh , Hue University of Agriculture and Forestry - Hue University

Abstract

King oyster mushrooms (Pleurotus eryngii) are highly nutritious, but fresh mushrooms have a short shelf-life due to rapid post-harvest changes. This study focuses on developing shredded mushroom floss from King oyster mushrooms to diversify mushroom-based products, extend shelf life, and improve product quality. Technical parameters during the thermal treatment stages, including blanching, drying, stir-frying, and seasoning, were investigated to assess their impact on the sensory quality and nutritional value of the product. The results indicated that blanching the mushrooms at 100 °C for 7 minutes; mixing them with 3% vegan fish sauce, 3% vegan oyster sauce, and 2% sugar (based on mushroom weight); drying them at 60 °C for 90 minutes; and stir-frying them at 100 °C for 15 minutes to achieve a moisture content of 19 - 20%, results in good sensory quality and high nutritional value for King oyster mushroom floss. This study contributes to expanding plant-based product options, meeting the demand for healthy and sustainable foods.

Keywords

King oyster mushroom; Meat floss/Abon; Temperature; Mixing; Pleurotus eryngii

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DOI: https://doi.org/10.34238/tnu-jst.12418

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