Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom

Pleurotus ostreatus, or oyster mushroom, is the most widely consumed and studied species. Because of its high protein and amino acid content, it can be used as a meat substitute. Food quality and composition can be improved by utilizing various technologies, including emerging thermal and non-thermal techniques. The study aim was to determine the effect of various pretreatment technologies on the amino acid and biogenic amine content of fresh and fermented oyster mushrooms. An automatic amino acid analyzer was used to perform a chromatographic analysis on free amino acids and biogenic amines. Significant differences were found between fresh and fermented mushroom samples: the fresh samples showed an increased FAA value (+57%), while blanching and microwaving them stabilized the FAA content. In the other groups, a 9–17% reduction was observed. The total biogenic amine composition increased 11- and 15-fold in the fresh and UV-treated samples (1.89 and 5.05 mg/g, respectively). The blanched samples showed no major change while the other groups increased by two to five times. The results of our study provide an excellent basis for the development of oyster-mushroom-based food products, whether for use in meat products or novel vegan products.