Effects of thermal and pulsed electric field on processing on king oyster mushroom and summer black truffle

Abstract This study investigated the impact of various thermal and pulsed electric fields (PEF) treatment processing methods on the properties of two edible mushrooms: king oyster mushroom (Pleurotus eryngii) and summer black truffle (Tuber aestivum). Various treatments, such as blanching, steaming, sous-vide cooking, and PEF, were applied. It was measured by dry matter (DM), colour, structure, and texture profiles, including hardness, springiness, cohesion, and chewiness. King oyster mushroom was particularly sensitive to processing, experiencing significant softening and colour changes with thermal treatments, while high-intensity PEF caused mechanical weakening but increased DM. In contrast, the summer black truffle maintained its structure, showing minimal colour and texture changes. PEF proved to be more effective in preserving colour compared to thermal methods for both mushrooms. These results highlight the importance of the mushroom’s tissue architecture in determining their response to processing, offering strategies for tailored treatments to adjust texture and maintain visual quality.