The Variations in Nitrite Levels and Bacterial Counts of Mushroom Dishes Subjected to Different Storage Methods
To figure out how different ways of preservation affect the amount of nitrite and the number of bacteria in edible mush-room dishes,we chose four common types of edible mushrooms like Lentinula edodes,Flammulina filiformis,Pleurotus eryngii and Tremella fuciformis Berk after they were processed,and measured the related contents in the dishes at different temperatures and for different periods of time.Four types of edible mushroom dishes were preserved at temperatures of 4℃and 22℃,with measurements of nitrite levels,nitrate concentrations,and bacterial counts taken at intervals of 0,12,24,48,and 72 hours.After being stored at 22℃for 72 hours,the Lentinula edodes,Flammulina filiformis,Pleurotus eryngii and Tremella fuciformis Berk dishes showed a more significant increase in nitrite content and a more significant decrease in nitrate content compared to those stored at 4℃.Furthermore,the nitrite concentrations in all four edible mushroom products remained within the national safety standard of 20 mg·kg-1 following this preservation period.Following a 72-hour storage period,the bacterial counts in Lentinula edodes,Flam-mulina filiformis,Pleurotus eryngii and Tremella fuciformis Berk were found to be elevated at 22℃.From a temporal perspective,it is advisable to consume fresh edible fungi products as promptly as possible.If preservation is necessary,it is recommended that Lentinula edodes,Flammulina filiformis,Pleurotus eryngii and Tremella fuciformis Berk be stored in a refrigerator at 4℃.
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