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꼬마 새송이버섯 장아찌의 품질특성에 설탕이 미치는 영향 Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi

전은례, 정난희
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  • URLhttps://db.koreascholar.com/Article/Detail/360431
韓國食生活文化學會誌 (한국식생활문화학회지)
제33권 제5호 (2018.10)
pp.434-440
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.

키워드
Soy saucemushroomsPleurotus eryngii jangachisugar contentquality characteristicssensory evaluation
목차
Abstract
 I. 서 론
 II. 재료 및 방법
  1. 실험재료
  2. 꼬마 새송이버섯 간장 장아찌의 제조
  3. 꼬마 새송이버섯 간장 장아찌의 일반성분 및 품질 특성분석
  4. 통계처리
 III. 결과 및 고찰
  1. 꼬마 새송이버섯 간장 장아찌의 저장 중의 염도
  2. 꼬마 새송이버섯 간장 장아찌의 저장 중의 당도
  3. 꼬마 새송이버섯 간장 장아찌의 저장 중의 수분함량
  4. 꼬마 새송이버섯 간장 장아찌의 저장 중의 pH, 경도, 색도
  5. 꼬마 새송이버섯 간장 장아찌의 항산화능
  6. 꼬마 새송이버섯 간장 장아찌의 관능검사
 IV. 요약 및 결론
 References
저자
  • 전은례(전남대학교 가정교육과, 생활과학연구소 연구원) | Eun-Raye Jeon (Department of Home Economics Education and Human Ecology Research Institute, Chonnam National University)
  • 정난희(전남대학교 가정교육과, 생활과학연구소 연구원) | Lan-Hee Jung (Department of Home Economics Education and Human Ecology Research Institute, Chonnam National University) Corresponding author