How to test the quality of finished brine mushrooms

Sensory inspection
Check the appearance of pickled mushrooms. High-quality pickled mushrooms have a natural color that matches the color of the mushroom variety used, with intact caps and stems, and no obvious damage or softness. For example, pickled oyster mushrooms should be white or light brown, with full caps and clear gills.

Evaluate the smell and taste of pickled mushrooms
Normal pickled mushrooms should have the unique aroma of the mushroom variety, mixed with the aroma of the pickling liquid, and no odor (such as sour smell or moldy smell). The taste should have a certain elasticity, moderate saltiness, and sweet and sour taste (if sugar and vinegar are added).

Physical-chemical and microbiological testing
Physical and chemical testing includes testing the salt content (should be within the range marked on the product label), moisture content, pH value, etc. of pickled mushrooms. For example, too high salt content may affect the taste, and too high moisture content may easily lead to deterioration.

Microbiological testing is a key link in finished product quality inspection. Test indicators such as total bacteria count, coliform count, mold and yeast count, pathogenic bacteria (such as Salmonella, Staphylococcus aureus), etc. These indicators must comply with national food safety standards. For example, the total bacteria count of pickled mushrooms should generally not exceed 1000 cfu/g, and the coliform count should not exceed 30 MPN/100g.