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Анотація
Дослідження присвячено оцінці впливу режимів термічного оброблення грибів шиїтаке (Lentinula edodes) на антиоксидантну активність функціональних паштетів із покращеними органолептичними характеристиками. Для термічної обробки застосовано низькотемпературну технологію sous-vide (t=50–90 °C, τ=10–60 хв.) та високотемпературну технологію автоклавування (t=125 °C, τ=45 хв.). Антиоксидантну активність визначали методами редоксометрії та рН-метрії з розрахунком відновлювальної здатності водно-спиртових настоїв (REinf) та рослинної сировини (REplant). Результати продемонстрували, що підвищення температури у процесі термічного оброблення грибів шиїтаке сприяє активації окремих редокс-компонентів, підтверджуючи зростання окисно-відновного потенціалу Ehact (з 7,0 мВ у контролі до 15,50 мВ при автоклавуванні), однак збільшення температури приводить до деградації термолабільних біоактивних сполук, знижуючи загальну редокс-ефективність. Найвищу антиоксидантну активність (REinf=186,98 мВ, REplant=141,34 мВ) зафіксовано при обробці sous-vide за режимом 50 °C протягом 60 хв., що забезпечувало стабільні показники pH (7,31) та збереження смакових властивостей. Автоклавування знижувало pH до 7,18, спричиняючи інтенсивні реакції Майяра та деградацію антиоксидантів. Сенсорна оцінка за 5-баловою шкалою (зовнішній вигляд, колір, консистенція, смак, післясмак, запах) підтвердила перевагу низькотемпературних режимів: зразки sous-vide мали світло-бежевий колір, пластичну консистенцію, виражений грибний смак і дескриптори «умамі» та «горіховий» (4–5 балів), тоді як автоклавовані зразки характеризувалися потемнінням, печінковим присмаком і меншою пластичністю (3–4 бали). Встановлено, що низькотемпературна термообробка паштетів з грибів шиїтаке сприяє збереженню автентичного сенсорного профілю та підвищенню антиоксидантної активності, що обґрунтовує використання грибів шиїтаке для створення інноваційних функціональних продуктів у ресторанному господарстві та спеціалізованих раціонах харчування.
Ключові слова:
гриби шиїтаке, Lentinula edodes, функціональні продукти, паштет, sous-vide, автоклавування, якість, сенсорні властивост, антиоксидантна активність, редокс-показники, інноваційні ресторанні технології
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Як цитувати
Kuzmin, O., Velikanov, O., Melnyk, O., Kiiko, V., Bakhlukova, K., & Kuzmin, A. (2025). ДОСЛІДЖЕННЯ СЕНСОРНИХ ТА АНТИОКСИДАНТНИХ ВЛАСТИВОСТЕЙ ФУНКЦІОНАЛЬНИХ ПАШТЕТІВ НА ОСНОВІ ГРИБІВ ШИЇТАКЕ. Food Science and Technology, 19(2), 79-89. https://doi.org/10.15673/fst.v19i2.3192
Номер
Розділ
Технологія і безпека продуктів харчування
Посилання
Reis FS, Martins A, Vasconcelos MH, Morales P, Ferreira ICFR. Functional foods based on extracts or compounds derived from mushrooms. Trends Food Sci Technol. 2017;66:48-62. https://doi.org/10.1016/j.tifs.2017.05.010.
2. Kuzmin OV, Omelchenko MS, Bakhlukov DO, Bakhlukova KV. Improving the quality of sauces: antioxidant action of shiitake infusion. In: Potential ways of developing science on long-term storage of material and technical resources: Proc. of scientific-practical conf.; 2024 Nov 27; Kyiv, Ukraine. Lviv–Torun: Liha-Pres; 2024. p. 22-24. (in Ukrainian).
3. Lysiuk OP, Omelchenko MS, Bakhlukov DO, Kuzmin OV, Dudarev IM. Improving the quality of sauces: antioxidant effect of pumpkin puree and cordyceps infusion. In: Current issues of science development and ensuring the quality of education in the XXI century: Proc. of the XLVII Int. student conf.; 2024 Apr 25; Poltava, Ukraine. Poltava: PUET; 2024. p. 677-679. (in Ukrainian).
4. Kuzmin OV, Omelchenko MS, Khareba VV, Khareba OV, Bakhlukov DO. Improving the quality of sauces: antioxidant action of pumpkin puree and hericium infusion. In: Proc. XIII Ukrainian scientific-practical conf. with international participation «Innovative technologies in hospitality, restaurant and tourism business»; 2024 May 21; Kyiv, Ukraine. Kyiv: NUFT; 2024. p. 156-157. (in Ukrainian).
5. Ishtiaq A, Maryum A, Mimi X, Jianyou Z, Yuting D, Fei L. Therapeutic values and nutraceutical properties of shiitake mushroom (Lentinula edodes): A review. Trends Food Sci Technol. 2023;134:123-135.
6. Andrusyshyna I, Velikanov O, Bakhlukov D. Peculiarities of bioelement accumulation by L. edodes mushrooms cultivated in substrates enriched with citrates of Cr, Se, Ge, Fe. Food Sci Technol. 2024; 18(2). https://doi.org/10.15673/fst.v18i2.2910.
7. Bakhlukova K, Velikanov O. Use of shiitake mushrooms (Lentinula edodes) in first course instant meal for the needs of the Armed Forces of Ukraine. Food Resources. 2024; 12(23):16-23. https://doi.org/10.31073/foodresources2024-23-02. (in Ukrainian).
8. Kolyagina O, Bakhlukov D. Influence of reishi mushrooms on the quality of cheesecake. In: Innovative and resource-saving technologies of food, processing industries and restaurant business: Proc. all-Ukrainian scientific-practical online conf.; 2024 Apr 24; Lutsk, Ukraine. Lutsk: Lutsk National Technical University; 2024. p. 35-36. (in Ukrainian).
9. Gusev DA, Kuzmin OV, Bakhlukova KV, Postoiankin IS. Development of a fermented kombucha drink based on cordyceps. In: Proc. XIII Ukrainian scientific-practical conf. with international participation «Innovative technologies in hospitality, restaurant and tourism business»; 2024 May 21; Kyiv, Ukraine. Kyiv: NUFT; 2024. p. 32. (in Ukrainian).
10. Sim JH, Moon S, Kim JH, Lee C, Yu D. Influence of plant-based gel binders and song-hwa mushroom crosslinking on functional properties and consumer perception of vegan mushroom sausage analogues. Food Chem. 2025;481:143806. https://doi.org/10.1016/j.foodchem.2025.143806.
11. Yuan X, Li D, Shi P, Wu J, Dai Z, Dong X, Lu Y. Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares). Food Chem. 2025;484:144423. https://doi.org/10.1016/j.foodchem.2025.144423.
12. Roldán M, Antequera T, Martín A, Mayoral AI, Ruiz J. Effect of different temperature–time combinations on sous-vide cooked lamb loins. Meat Sci. 2013; 93(3):572-578. https://doi.org/10.1016/j.meatsci.2012.11.014.
13. Powell TH, Sebranek JG, Prusa KJ, Tarté R. Impact of cooking methods on sensory quality of meat products. J Food Sci. 2015; 80(5):S1066-S1073. https://doi.org/10.1111/1750-3841.12826.
14. Li C, Lin S, Chen T, Wang S, Qian X, Chen D, Wang R, Sun N. Sous-vide cooking as a promising approach for developing high-quality salt pan shrimp products. Food Chem. 2025;481:144050. https://doi.org/10.1016/j.foodchem.2025.144050.
15. Shevchenko O, Kuzmin O, Melnyk O, Khareba V, Frolova N, Polyovyk V. Antioxidant properties of water-alcohol infusions of tea-herbal compositions based on yerba mate. Ukrainian Food Journal. 2022; 11(3):403-415. https://doi.org/10.24263/2304-974X-2022-11-3-6.
16. Khareba O, Kuzmin O, Khareba O, Marynchenko V, Karputina M, Koretska I. Antioxidant characteristics of non-traditional spicy-aromatic vegetable raw materials for restaurant technology. Ukrainian Food Journal. 2021; 10(2):301-20. https://doi.org/10.24263/2304-974X-2021-10-2-8.
17. Martins SIFS, Jongen WMF, van Boekel MAJS. A review of Maillard reaction in food and implications to kinetic modelling. Trends Food Sci Technol. 2000; 11(9–10):364-373. https://doi.org/10.1016/S0924-2244(01)00022-X.
18. Hou Z, Wei Y, Sun L, Xia R, Xu H, Li Y, Feng Y, Fan W, Xin G. Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus). J Food Sci. 2022; 87(5):1983-1998. https://doi.org/10.1111/1750-3841.16127.
19. Demiray E. Effect of drying temperature on color and desorption characteristics of oyster mushroom. Food Sci Technol. 2020; 40(1):187-93. https://doi.org/10.1590/fst.37118.
20. Törős G, Prokisch J, Peles F, Nagy R, Nagy J, Béni Á. The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.). Acta Agraria Debreceniensis. 2024; (1):177-184. https://doi.org/10.34101/actaagrar/1/13483.
21. Baldwin DE. Sous-vide cooking: A review. Int J Gastronomy Food Sci. 2012; 1(1):15-30. https://doi.org/10.1016/j.ijgfs.2011.11.002.
22. Sangeeta, Sharma D, Ramniwas S, Mugabi R, Uddin J, Nayik GA. Revolutionizing mushroom processing: Innovative techniques and technologies. Food Chem X. 2024;23:101774. https://doi.org/10.1016/j.fochx.2024.101774.
23. Chen X, Yu J, Cui H, Xia S, Zhang X, Yang B. Effect of temperature on flavor compounds and sensory characteristics of Maillard reaction products derived from mushroom hydrolysate. Molecules. 2018; 23(2):247. https://doi:10.3390/molecules23020247.
24. Geng Y, Lin S, Wang H, Li Y, Sheng M, Chen D. The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs. Int J Gastronomy Food Sci. 2025;101190. https://doi.org/10.1016/j.ijgfs.2025.101190.
25. Yang F, Chen E, Fu A, Liu Y, Bi S. Formation of key aroma compounds in Agrocybe aegerita during hot air drying: Amino acids and reducing sugars identified as flavor precursors. Food Chem. 2025; 465(1):141975. https://doi.org/10.1016/j.foodchem.2024.141975.
26. Adamska I, Felisiak K. The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus). NFS J. 2025;38:100215. https://doi.org/10.1016/j.nfs.2025.100215.
27. Zhang H, Liu Y, Gao L, Wang J. Analysis of flavor changes in Huangshan floral mushroom hydrolysates obtained by different enzyme treatments. Food Chem. 2024;443:138554. https://doi.org/10.1016/j.foodchem.2024.138554.
28. Stoliarchuk NM, Velikanov OO. Overview of the dried mushroom market in the EU countries and expansion of Ukraine’s export opportunities. Commodity Bulletin. 2022; 15(2):22-37. https://doi.org/10.36910/6775-2310-5283-2022-16-2. (in Ukrainian).
29. Bandurenko HM, Karpovets PM, Hryhorieva LI, Osypchuk DV. Vegetable pâté with mushrooms: Patent of Ukraine for utility model № 66637 U. Kyiv: NUFT; Publ. 10.01.2012. (in Ukrainian).
30. Moskalyuk O, Chernyushok O, Fedorov V, Kepko O, Zhurilo S. Investigation of thermal and technological characteristics of new meat pastes production. Technol Audit Prod Reserves. 2018; 6(3):36-41. https://doi.org/10.15587/2312-8372.2018.147442.
31. Bobel I, Adamczyk G, Falendysh N. Nutritional and biological value of mushroom snacks. Food Environ Saf. 2022; 21(2):190-7. https://doi.org/10.4316/fens.2022.018.
32. Stabnikova O, Stabnikov V, Paredes-López O. Wild and cultivated mushrooms as food, pharmaceutical and industrial products. Ukrainian Food Journal. 2023; 13(1):20-59. https://doi.org/10.24263/2304-974X2024-13-1-4.
33. Mykhalevych A, Polishchuk G, Nassar K, Osmak T, Buniowska-Olejnik M. β-glucan as a techno-functional ingredient in dairy and milk-based products – a review. Molecules. 2022; 27(19):6313. https://doi.org/10.3390/molecules27196313.
34. Simakhina G, Naumenko N. Biological value of proteins of cultivated mushroom. Ukrainian Food Journal. 2022; 11(1):39-51. https://doi.org/10.24263/2304-974X-2022-11-1-6.
35. Simakhina G, Naumenko N, Bazhay-Zhezherun S, Kaminska S. Nutritional and biological value of dried champignon powders. Ukrainian Food Journal. 2022; 11(3):448-57. https://doi.org/10.24263/2304-974X-2022-11-3-9.
36. Velikanov O, Andrusyshyna I. Modification of the microelement composition of shiitake mushrooms (Lentinus edodes). Food Resources. 2022; 10(18):43-50. https://doi.org/10.31073/foodresources2022-18-04. (in Ukrainian).
37. Sniezhkin Y, Petrova Z, Bessarab O, Samoilenko K, Grakov D, Petrov P. Intensification of drying process of shiitake mushroom (Lentinula edodes) using combined methods of dehydration. Ukrainian Food Journal. 2023; 12(3):444-57. https://doi.org/10.24263/2304-974X-2023-12-3-10.
2. Kuzmin OV, Omelchenko MS, Bakhlukov DO, Bakhlukova KV. Improving the quality of sauces: antioxidant action of shiitake infusion. In: Potential ways of developing science on long-term storage of material and technical resources: Proc. of scientific-practical conf.; 2024 Nov 27; Kyiv, Ukraine. Lviv–Torun: Liha-Pres; 2024. p. 22-24. (in Ukrainian).
3. Lysiuk OP, Omelchenko MS, Bakhlukov DO, Kuzmin OV, Dudarev IM. Improving the quality of sauces: antioxidant effect of pumpkin puree and cordyceps infusion. In: Current issues of science development and ensuring the quality of education in the XXI century: Proc. of the XLVII Int. student conf.; 2024 Apr 25; Poltava, Ukraine. Poltava: PUET; 2024. p. 677-679. (in Ukrainian).
4. Kuzmin OV, Omelchenko MS, Khareba VV, Khareba OV, Bakhlukov DO. Improving the quality of sauces: antioxidant action of pumpkin puree and hericium infusion. In: Proc. XIII Ukrainian scientific-practical conf. with international participation «Innovative technologies in hospitality, restaurant and tourism business»; 2024 May 21; Kyiv, Ukraine. Kyiv: NUFT; 2024. p. 156-157. (in Ukrainian).
5. Ishtiaq A, Maryum A, Mimi X, Jianyou Z, Yuting D, Fei L. Therapeutic values and nutraceutical properties of shiitake mushroom (Lentinula edodes): A review. Trends Food Sci Technol. 2023;134:123-135.
6. Andrusyshyna I, Velikanov O, Bakhlukov D. Peculiarities of bioelement accumulation by L. edodes mushrooms cultivated in substrates enriched with citrates of Cr, Se, Ge, Fe. Food Sci Technol. 2024; 18(2). https://doi.org/10.15673/fst.v18i2.2910.
7. Bakhlukova K, Velikanov O. Use of shiitake mushrooms (Lentinula edodes) in first course instant meal for the needs of the Armed Forces of Ukraine. Food Resources. 2024; 12(23):16-23. https://doi.org/10.31073/foodresources2024-23-02. (in Ukrainian).
8. Kolyagina O, Bakhlukov D. Influence of reishi mushrooms on the quality of cheesecake. In: Innovative and resource-saving technologies of food, processing industries and restaurant business: Proc. all-Ukrainian scientific-practical online conf.; 2024 Apr 24; Lutsk, Ukraine. Lutsk: Lutsk National Technical University; 2024. p. 35-36. (in Ukrainian).
9. Gusev DA, Kuzmin OV, Bakhlukova KV, Postoiankin IS. Development of a fermented kombucha drink based on cordyceps. In: Proc. XIII Ukrainian scientific-practical conf. with international participation «Innovative technologies in hospitality, restaurant and tourism business»; 2024 May 21; Kyiv, Ukraine. Kyiv: NUFT; 2024. p. 32. (in Ukrainian).
10. Sim JH, Moon S, Kim JH, Lee C, Yu D. Influence of plant-based gel binders and song-hwa mushroom crosslinking on functional properties and consumer perception of vegan mushroom sausage analogues. Food Chem. 2025;481:143806. https://doi.org/10.1016/j.foodchem.2025.143806.
11. Yuan X, Li D, Shi P, Wu J, Dai Z, Dong X, Lu Y. Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares). Food Chem. 2025;484:144423. https://doi.org/10.1016/j.foodchem.2025.144423.
12. Roldán M, Antequera T, Martín A, Mayoral AI, Ruiz J. Effect of different temperature–time combinations on sous-vide cooked lamb loins. Meat Sci. 2013; 93(3):572-578. https://doi.org/10.1016/j.meatsci.2012.11.014.
13. Powell TH, Sebranek JG, Prusa KJ, Tarté R. Impact of cooking methods on sensory quality of meat products. J Food Sci. 2015; 80(5):S1066-S1073. https://doi.org/10.1111/1750-3841.12826.
14. Li C, Lin S, Chen T, Wang S, Qian X, Chen D, Wang R, Sun N. Sous-vide cooking as a promising approach for developing high-quality salt pan shrimp products. Food Chem. 2025;481:144050. https://doi.org/10.1016/j.foodchem.2025.144050.
15. Shevchenko O, Kuzmin O, Melnyk O, Khareba V, Frolova N, Polyovyk V. Antioxidant properties of water-alcohol infusions of tea-herbal compositions based on yerba mate. Ukrainian Food Journal. 2022; 11(3):403-415. https://doi.org/10.24263/2304-974X-2022-11-3-6.
16. Khareba O, Kuzmin O, Khareba O, Marynchenko V, Karputina M, Koretska I. Antioxidant characteristics of non-traditional spicy-aromatic vegetable raw materials for restaurant technology. Ukrainian Food Journal. 2021; 10(2):301-20. https://doi.org/10.24263/2304-974X-2021-10-2-8.
17. Martins SIFS, Jongen WMF, van Boekel MAJS. A review of Maillard reaction in food and implications to kinetic modelling. Trends Food Sci Technol. 2000; 11(9–10):364-373. https://doi.org/10.1016/S0924-2244(01)00022-X.
18. Hou Z, Wei Y, Sun L, Xia R, Xu H, Li Y, Feng Y, Fan W, Xin G. Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus). J Food Sci. 2022; 87(5):1983-1998. https://doi.org/10.1111/1750-3841.16127.
19. Demiray E. Effect of drying temperature on color and desorption characteristics of oyster mushroom. Food Sci Technol. 2020; 40(1):187-93. https://doi.org/10.1590/fst.37118.
20. Törős G, Prokisch J, Peles F, Nagy R, Nagy J, Béni Á. The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.). Acta Agraria Debreceniensis. 2024; (1):177-184. https://doi.org/10.34101/actaagrar/1/13483.
21. Baldwin DE. Sous-vide cooking: A review. Int J Gastronomy Food Sci. 2012; 1(1):15-30. https://doi.org/10.1016/j.ijgfs.2011.11.002.
22. Sangeeta, Sharma D, Ramniwas S, Mugabi R, Uddin J, Nayik GA. Revolutionizing mushroom processing: Innovative techniques and technologies. Food Chem X. 2024;23:101774. https://doi.org/10.1016/j.fochx.2024.101774.
23. Chen X, Yu J, Cui H, Xia S, Zhang X, Yang B. Effect of temperature on flavor compounds and sensory characteristics of Maillard reaction products derived from mushroom hydrolysate. Molecules. 2018; 23(2):247. https://doi:10.3390/molecules23020247.
24. Geng Y, Lin S, Wang H, Li Y, Sheng M, Chen D. The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs. Int J Gastronomy Food Sci. 2025;101190. https://doi.org/10.1016/j.ijgfs.2025.101190.
25. Yang F, Chen E, Fu A, Liu Y, Bi S. Formation of key aroma compounds in Agrocybe aegerita during hot air drying: Amino acids and reducing sugars identified as flavor precursors. Food Chem. 2025; 465(1):141975. https://doi.org/10.1016/j.foodchem.2024.141975.
26. Adamska I, Felisiak K. The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus). NFS J. 2025;38:100215. https://doi.org/10.1016/j.nfs.2025.100215.
27. Zhang H, Liu Y, Gao L, Wang J. Analysis of flavor changes in Huangshan floral mushroom hydrolysates obtained by different enzyme treatments. Food Chem. 2024;443:138554. https://doi.org/10.1016/j.foodchem.2024.138554.
28. Stoliarchuk NM, Velikanov OO. Overview of the dried mushroom market in the EU countries and expansion of Ukraine’s export opportunities. Commodity Bulletin. 2022; 15(2):22-37. https://doi.org/10.36910/6775-2310-5283-2022-16-2. (in Ukrainian).
29. Bandurenko HM, Karpovets PM, Hryhorieva LI, Osypchuk DV. Vegetable pâté with mushrooms: Patent of Ukraine for utility model № 66637 U. Kyiv: NUFT; Publ. 10.01.2012. (in Ukrainian).
30. Moskalyuk O, Chernyushok O, Fedorov V, Kepko O, Zhurilo S. Investigation of thermal and technological characteristics of new meat pastes production. Technol Audit Prod Reserves. 2018; 6(3):36-41. https://doi.org/10.15587/2312-8372.2018.147442.
31. Bobel I, Adamczyk G, Falendysh N. Nutritional and biological value of mushroom snacks. Food Environ Saf. 2022; 21(2):190-7. https://doi.org/10.4316/fens.2022.018.
32. Stabnikova O, Stabnikov V, Paredes-López O. Wild and cultivated mushrooms as food, pharmaceutical and industrial products. Ukrainian Food Journal. 2023; 13(1):20-59. https://doi.org/10.24263/2304-974X2024-13-1-4.
33. Mykhalevych A, Polishchuk G, Nassar K, Osmak T, Buniowska-Olejnik M. β-glucan as a techno-functional ingredient in dairy and milk-based products – a review. Molecules. 2022; 27(19):6313. https://doi.org/10.3390/molecules27196313.
34. Simakhina G, Naumenko N. Biological value of proteins of cultivated mushroom. Ukrainian Food Journal. 2022; 11(1):39-51. https://doi.org/10.24263/2304-974X-2022-11-1-6.
35. Simakhina G, Naumenko N, Bazhay-Zhezherun S, Kaminska S. Nutritional and biological value of dried champignon powders. Ukrainian Food Journal. 2022; 11(3):448-57. https://doi.org/10.24263/2304-974X-2022-11-3-9.
36. Velikanov O, Andrusyshyna I. Modification of the microelement composition of shiitake mushrooms (Lentinus edodes). Food Resources. 2022; 10(18):43-50. https://doi.org/10.31073/foodresources2022-18-04. (in Ukrainian).
37. Sniezhkin Y, Petrova Z, Bessarab O, Samoilenko K, Grakov D, Petrov P. Intensification of drying process of shiitake mushroom (Lentinula edodes) using combined methods of dehydration. Ukrainian Food Journal. 2023; 12(3):444-57. https://doi.org/10.24263/2304-974X-2023-12-3-10.