느타리버섯의 품종별 특성 및 맛성분 비교 Comparison of characteristics and taste components of oyster mushoom with cultivars
pp.173-178
In this study, the characteristics and taste components of six different oyster mushroom cultivars (Gonji-7ho, Santari, Baekseon, Chunchu, Suhan, and Heuktari) were analyzed and compared. The Heuktari mushroom pileus had the lowest brightness index (32.8) and remained dark (brightness index: 30.5) even after blanching. The moisture content of the mushrooms was approximately 90%. The salinity and sugar contents were highest in Heuktari (5.7% and 7.1%, respectively). Gonji -7ho had the highest contraction rates, with a length contraction rate of 16.4% and thickness contraction rate of 23.9%. The total amino acid content was highest in Heuktari (537.8 mg/100 g), but the glutamine content contributing to umami taste was highest in Santari (59.4 mg/100 g) and the aspartic acid content was highest in Baekseon (33.1 mg/100 g). Among the 5?-nucleotide components, guanosine monophosphate, which enhances umami taste, was highest in Baekseon (0.7 mg/g). Baekseon was also calculated to have the highest umami taste concentration based on amino acid and nucleic acid contents (12.7 g/100 g). The results of this study serve as valuable basic data on the physicochemical characteristics of oyster mushroom cultivars grown in Korea.
재료 및 방법
재료 준비
염도 및 당도
수분함량 및 데친 후 수축률
색도 측정
유리아미노산 및 핵산 분석
감칠맛 농도 당량
통계분석
결과 및 고찰
느타리버섯 품종별 염도, 당도, 수분함량 및 수축률
데치기 전, 후 품종별 색도
유리아미노산 및 핵산
요 약
감사의 글