Preparation of ready-to-eat oyster mushroom (Pleurotus Pulmonarius) soup in the retort pouch packaging

As the world is developing, the lifestyle of people is also changing. Food that is ready to eat is a term that describes the world's fast-paced lifestyle and evolving technology which people are demanding. Pleurotus pulmonarius which commonly known as the oyster mushroom, is pack with nutritional value. P. pulmonarius are highly perishable, the fresh mushroom is known to have low shelf live. Therefore, by producing value-added products the shelf life of the mushroom can be extend and reduce waste. In this study, Pleurotus pulmonarius mushroom soup were evaluated with 3 differences formulations ( 500g, 300g, and 100g) of mushroom. A commercialized ready to mushroom soup were used as control. The Pleurotus pulmonarius mushroom soup was cooked and packed in retort pouch packaging and underwent retort process for 15 minutes at 121 °C. The pH values of all 3 formulations were above 4.6 after retort process which indicates the soup is a low acid food. The value for viscosity has decreased after the retort from the range of 2.0- 1.9 Pa.c to 1.1- 0.5 Pa.c. The color analysis show that 3 formulations have almost the same L* value which is more than ±72.00 and a* and b* value of all three formulations have increased after the retort. The protein contain of the all 3 formulation are higher than the control sample. Moreover, fat content of the three formulations are higher than the control sample. Based on microbial analysis, there were presences of microorganism in day I and it increased in day 7 drastically. Based on the sensory evaluation, all 3 formulation of P. pulmonarius mushroom soup have high score in term of taste, color, aroma, texture and overall acceptance compare to control sample. Formulation 2 mushroom soup had better acceptability. According to the result obtain the Pleurotus pulmonarius mushroom soup were accepted by the consumers. In a conclusion, objective of this study which was to develop Pleurotus pulmonarius soup have been accomplished and the sensory attribute haven been determined.