Determination of bioactive and various properties of mushroom (Agaricus bisporus) pickles produced by implementing different pre-processes

In the study, it was aimed to determine the various properties of mushroom pickles produced by subjecting different pre-treatments. In the scope of the study, blanching, additive blanching, ultrasound and microwave techniques were applied to the mushrooms before lactic acid fermentation in pickle production. In the control group, the samples were boiled for 1, 3 and 5 minutes in distilled water at 90-92 °C. In additive blanching, the samples were boiled in a solution consisting of 0.05% KMS (Potassium Metabisulfite) and 0.1% citric acid water at 90-92 °C for 1, 3, 5 minutes. In the ultrasound application, the samples were subjected to ultrasound treatment at 40°C, 37 kHz for 3, 5, 10 minutes. In microwave technique, 180W microwave was applied to the samples for 30, 60, 90 seconds. At the end of the fermentation, it was determined that the titration acidity value reached the highest level on the 19th day in the K1, U2 and M1 samples, on the 21st day in the KK2 and KK3 samples, and reached the highest level on the 22nd day in the other samples. Average pH value in mushroom pickles was 3.68, average total acidity amount was 0.81%, average salt amount was 5.54%. In both mushroom and brine samples, ultrasound and microwave pretreatments preserved the phenolic content compared to other methods; It was determined that blanching and blanching with additives were better in preserving hardness and protein value. It was determined that there was a positive linear relationship between the amount of phenolic substances and antioxidant activities of pickles. It has been observed that different pretreatments may produce different results in the production of pickled mushrooms. Keywords: Agaricus bisporus, Fermantation, Mushroom Pickle, Pre-Treatment