Abstract:

The optimal high-pressure and heat-moisture treatment conditions for Pleurotus ostreatus were screened for
improved seasoning oil adsorbability and sensory quality using response surface analysis. The mushroom was examined for
physical properties and appearance before and after the optimized treatment. The results showed that the quality of Pleurotus
ostreatus treated at 0.06 MPa for 15 min with a moisture content of 76% was obviously better than that of the untreated one.
The seasoning oil adsorbability of Pleurotus ostreatus after the high-pressure and heat-moisture treatment was 50.11 mg/g,
which was 35.18% higher than that of the untreated one. Results of physical properties showed that the hardness of Pleurotus
ostreatus after this treatment was reduced, the elasticity was enhanced and the chewiness was improved. Scanning electron
microscope images showed that Pleurotus ostreatus after high-pressure and heat-moisture treatment displayed a more
swelling and looser spatial structure than the untreated one, with an evident network structure, indicating that high-pressure
and heat-moisture treatment could obviously improve the taste and flavor of Pleurotus ostreatus product.

Key words: Pleurotus ostreatus, high-pressure and heat-moisture, response surface methodology, physical property, adsorbability