논문 상세보기
pp.60-67
본 연구는 독특한 향과 기능성이 우수한 송이를 이용한 기능성 소스의 개발과 품질변화를 측정하고자 송이를 첨가한 사과 드레싱 소스를 제조하여 관능검사 및 저장 중 품질의 변화를 조사하였다. 송이버섯을 첨가한 소스의 관능검사 결과는 맛과 향은 송이를 첨가한 사과 드레싱 소스와 송이 및 키토산 첨가한 사과 드레싱 소스에서 높은 점수를 보였다. 전체적인 선호도는 키토산 첨가 사과 드레싱 소스가 낮은 점수를 보인 반면, 송이 첨가한 사과 드레싱 소스 및
The purpose of this research was to develop the apple dressing sauce added pine mushroom (Tricholoma matsutake Sing.) and chitosan which has excellent functionality and scent. An apple dressing sauce with pine added to it was manufactured and tested for sensuality and also for quality changes during storage. The sensory test of the sauces added pine mushroom, the apple dressing sauce added pine mushroom and the apple dressing added pine mushroom and chitosan scored high points. The chromaticity of the apple dressing sauce with pine mushroom compared to the pine didn't show much difference in the L, a, b values and also in the sauces added pine and chitosan, the apple dressing showed less change. At and 25, the viscosity of the sauces with pine mushroom showed a small increase in all samples as the storage duration went on. At , a continuous decrease of the pH was seen in all of the apple dressing sauce added with pine mushroom on storages and from 30 days the pH seemed to start increasing slightly. During storage, the titratable acidity in all samples of the apple dressing with pine mushroom at and seemed to some what increase as the term went on but there was no significant differences to the acidity. At , the total viable cells in the apple dressing with pine mushroom showed which was the lowest in the beginning of storage period but as the storage period grew longer the total viable cells increased in all of the samples.
