摘要：Mushrooms are perishable foods; they required processing technologies that preserves chemical and nutritional characteristics of fresh forms. The principal objective of this research was to analyze the physicochemical changes and sensory properties of Shiitake pickles with and without mustard oil in order to contribute to the diversification of food. The pH of Mustard oil (MO) and without oil (WO) was reduced to 3.92±010 and 2.80±0.26 over time during 20 days of storage and the acidity was gradually increased up to storage. However HPLC analysis of both pickles revealed that two acids were present in the MO pickle (malic acid at 4.354 with the retention time of 5 minutes and succinic acid at 7.301 with the retention time of 6.5 min.), whereas lactic acid was present in WO Pickle at 6.573 with the retention time of 6 min. The antioxidant activity of fresh shiitake mushroom pickles with and without mustard oil demonstrated a significant result in Scavenging free radicals except for DDPH. The pickle formulated with (MO) showed 5.70 for overall acceptability of pickle.
