How do <i>sous‐vide</i> treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms ( <i>Pleurotus ostreatus</i> )?

Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50–90°C, 10′) were investigated compared with cooking (80°C, 30–60′) to analyze effects different temperature time regimes. To promote mushroom's nutritional benefits improve its taste, oregano thyme added in percentages, exposed treatments at 60°C for 20′ 30′. evaluation was focused on testing spices intensity, likeability, recognizability principal component analysis employed. While likeability scores color changes higher those content mixture, antibacterial results showed highest effect oregano, proving certain positive emphasizing research's importance. As an value research, mixture concentrations vacuumed pouches containing mushrooms, that is, pure juice extracts analyzed first activity. The research highlights sensory improvement using convenient treatment adding selected spices, altogether multiplying their health preserving beneficial compounds. Novelty impact statement Sous-vide method, as innovative choice world gastronomy, gives possibility adjust conditions enables control associated mushrooms. Concerning importance living a healthy lifestyle, fact this provides ability preserve bioactive compounds well-known foods, such widens additional application. heat generally used traditional world-known cuisine multiply