전해산화수의 식품가공에의 적용 확대를 위해 51로 냉각한 전해산화수에 아가리쿠스 버섯을 1분간 침지 세정하여 5에 저장하면서 저장중 품질변화를 살펴보았다. 전해산화수 세정처리에 의해 총균수는 초기균수의 1/88로 대장균군은 cfu/g 이하로 감소하였다. 그리고 5 저장 중 pH, 산도, 관능적 특성을 살펴본 결과, 저장 7일까지 전해산화수로 처리한 아가리쿠스가 무처리구에 비해 저장성이 우수한 것으로 판단되었으나 경도의 경우 저장 4일 후부터 전해

To enlarge applicable field of electrolyzed acid-water(EAW) on food industry, quality changes of agaricus mushroom(Agaricus blazei Mui1l) washed with cooled EAW were investigated during storage at 5. Total count and coliform count were decreased to 1/88 level and l0cfu/g respectively by immersion washing with EAW for 5 min. Agaricus mushroom washed with EAW had showed better quality properties such as weight loss, pH, acidity, browning, organoleptic properties after 3∼4 days of storage at 5 except firmness of the trunk parts of agaricus mushroom comparing with non-treated one. △E values of agaricus mushroom showed lower increasement than those of non-treated ones after 3∼4 days of storage. Considering organoletpic and quality characteristics of stored agaricus mushroom synthetically, it was showed that EAW could be applicable to shelf life extension of argaricus mushroom.

• 정진웅
• 박기재
• 김종훈
• 이호준