The world mushroom market is continuously expanding due to the improvement of production technology and the continuous increase of demand. Production and consumption of mushrooms are increasing in Korea and imports are increasing year by year. Most of the imported mushrooms are from China. The Lentinus edodes (shiitake mushroom) are in dry form, but Tricholoma matsutake (pine mushroom) and Sarcodon aspratus (Neungi mushroom) are imported in frozen form. It is suspected that frozen Tricholoma matsutake and Sarcodon aspratus are coated with water to increase the weight excessively. In this study, we compared the moisture content and drip% of Chinese and Korean frozen Tricholoma matsutake and Sarcodon aspratus to determine the presence or absence of water coating. The moisture content of frozen Tricholoma matsutake was highest in Yunnan (China) at 94.7%, followed by Tibetan (China) at 92.5%, Yanji (China) at 90.6% and Korea at 88.5%. The moisture content of frozen Sarcodon aspratus was 92.4% in China and 91.6% in Korea. The drip% of frozen Tricholoma matsutake was 23.1% in Tibetan (China), 22.1% in Yunnan (China), 14.5% in Yanji (China) and 11.7% in Korea. The amount of drip% of Korea and Chinese frozen Sarcodon aspratus was 20.8% and 22.7%, respectively. Moisture content and drip% of frozen Sarcodon aspratus were similar to those of Chinese and Korea. Frozen Tricholoma matsutake imported from China showed high moisture content and drip% than Korea ones. These results indicated that water coating is possible in frozen Tricholoma matsutake imported from China.

This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter’s color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.