Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice
Само за регистроване кориснике
2018
Аутори
Vunduk, JovanaĐekić, Ilija
Petrović, Predrag
Tomasević, Igor
Kozarski, Maja
Despotović, Sasa
Nikšić, Miomir
Klaus, Anita
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Purpose The purpose of this paper is to examine compositional differences between brown and white varieties of Agaricus bisporus during shelf life and to determine if the growing demand for the brown variety is scientifically justified. Design/methodology/approach Field research enabled analyzing consumers' perceptions on intrinsic, extrinsic and quality characteristics of mushrooms. A total of 275 consumers participated in the survey. Obtained results were used for comparing white and brown varieties of A. bisporus over a period of 22 days. Mushrooms were packed in air and in modified atmosphere packaging (MAP) at 4 degrees C. Samples were analyzed for their nutritional, antioxidative and microbiological characteristics. Findings Two weeks from harvest, white variety showed higher amount of essential nutrients, while during the third week, brown mushrooms were more nutritionally valuable. Brown variety had better antioxidative ability for all 22 days of storage. Aerobic plate count (A...PC) was as expected for the mushrooms. MAPs significantly lowered APC in both varieties. The number of Enterobacteriaceae was equal for both varieties at the beginning, but later on they developed much faster in the case of brown variety. Field research combined with specific analyses clarified that there are no nutritive or microbiological reasons for the precedence of brown variety over white. Research limitations/implications Sensory aspect of the quality of mushrooms was not analyzed. Originality/value Market trend toward brown variety was scientifically challenged.
Кључне речи:
Quality characteristics / Brown A / bisporus / Consumers choice / White A / bisporusИзвор:
British Food Journal, 2018, 120, 6, 1381-1394Издавач:
- Emerald Group Publishing Ltd, Bingley
DOI: 10.1108/BFJ-10-2017-0550
ISSN: 0007-070X
WoS: 000437300500016
Scopus: 2-s2.0-85048115330
Институција/група
Inovacioni centarTY - JOUR AU - Vunduk, Jovana AU - Đekić, Ilija AU - Petrović, Predrag AU - Tomasević, Igor AU - Kozarski, Maja AU - Despotović, Sasa AU - Nikšić, Miomir AU - Klaus, Anita PY - 2018 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3862 AB - Purpose The purpose of this paper is to examine compositional differences between brown and white varieties of Agaricus bisporus during shelf life and to determine if the growing demand for the brown variety is scientifically justified. Design/methodology/approach Field research enabled analyzing consumers' perceptions on intrinsic, extrinsic and quality characteristics of mushrooms. A total of 275 consumers participated in the survey. Obtained results were used for comparing white and brown varieties of A. bisporus over a period of 22 days. Mushrooms were packed in air and in modified atmosphere packaging (MAP) at 4 degrees C. Samples were analyzed for their nutritional, antioxidative and microbiological characteristics. Findings Two weeks from harvest, white variety showed higher amount of essential nutrients, while during the third week, brown mushrooms were more nutritionally valuable. Brown variety had better antioxidative ability for all 22 days of storage. Aerobic plate count (APC) was as expected for the mushrooms. MAPs significantly lowered APC in both varieties. The number of Enterobacteriaceae was equal for both varieties at the beginning, but later on they developed much faster in the case of brown variety. Field research combined with specific analyses clarified that there are no nutritive or microbiological reasons for the precedence of brown variety over white. Research limitations/implications Sensory aspect of the quality of mushrooms was not analyzed. Originality/value Market trend toward brown variety was scientifically challenged. PB - Emerald Group Publishing Ltd, Bingley T2 - British Food Journal T1 - Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice EP - 1394 IS - 6 SP - 1381 VL - 120 DO - 10.1108/BFJ-10-2017-0550 ER -
@article{ author = "Vunduk, Jovana and Đekić, Ilija and Petrović, Predrag and Tomasević, Igor and Kozarski, Maja and Despotović, Sasa and Nikšić, Miomir and Klaus, Anita", year = "2018", abstract = "Purpose The purpose of this paper is to examine compositional differences between brown and white varieties of Agaricus bisporus during shelf life and to determine if the growing demand for the brown variety is scientifically justified. Design/methodology/approach Field research enabled analyzing consumers' perceptions on intrinsic, extrinsic and quality characteristics of mushrooms. A total of 275 consumers participated in the survey. Obtained results were used for comparing white and brown varieties of A. bisporus over a period of 22 days. Mushrooms were packed in air and in modified atmosphere packaging (MAP) at 4 degrees C. Samples were analyzed for their nutritional, antioxidative and microbiological characteristics. Findings Two weeks from harvest, white variety showed higher amount of essential nutrients, while during the third week, brown mushrooms were more nutritionally valuable. Brown variety had better antioxidative ability for all 22 days of storage. Aerobic plate count (APC) was as expected for the mushrooms. MAPs significantly lowered APC in both varieties. The number of Enterobacteriaceae was equal for both varieties at the beginning, but later on they developed much faster in the case of brown variety. Field research combined with specific analyses clarified that there are no nutritive or microbiological reasons for the precedence of brown variety over white. Research limitations/implications Sensory aspect of the quality of mushrooms was not analyzed. Originality/value Market trend toward brown variety was scientifically challenged.", publisher = "Emerald Group Publishing Ltd, Bingley", journal = "British Food Journal", title = "Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice", pages = "1394-1381", number = "6", volume = "120", doi = "10.1108/BFJ-10-2017-0550" }
Vunduk, J., Đekić, I., Petrović, P., Tomasević, I., Kozarski, M., Despotović, S., Nikšić, M.,& Klaus, A.. (2018). Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice. in British Food Journal Emerald Group Publishing Ltd, Bingley., 120(6), 1381-1394. https://doi.org/10.1108/BFJ-10-2017-0550
Vunduk J, Đekić I, Petrović P, Tomasević I, Kozarski M, Despotović S, Nikšić M, Klaus A. Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice. in British Food Journal. 2018;120(6):1381-1394. doi:10.1108/BFJ-10-2017-0550 .
Vunduk, Jovana, Đekić, Ilija, Petrović, Predrag, Tomasević, Igor, Kozarski, Maja, Despotović, Sasa, Nikšić, Miomir, Klaus, Anita, "Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice" in British Food Journal, 120, no. 6 (2018):1381-1394, https://doi.org/10.1108/BFJ-10-2017-0550 . .