Sensorial and Microbial Study of Mushroom Pickle

Mushroom is one of the important sources of protein which is highly perishable.The shelf life of the mushroom can be extended by the preserving it in the form of pickle.The main aim of the present study is the sensorial and microbial study of mushroom pickle by employing different technology.The products have been evaluated for sensory attribute i e color, aroma, taste, texture and overall acceptability.The growth of fungus and changes in appearance at different storage period were also evaluated.The results showed that mushroom pickle stored successfully for 30 days at ambient temperature (26 ± 4•C) without any significant change in the quality attribute after incorporation of vinegar as a common preservative.The result showed that preservation of mushroom with vinegar got the highest score and also the best method for extending the shelf life by retarding the growth of microorganism.