We measured the antioxidant activities of Oak mushroom (Lentinula edodes) in browned sawdust medium under conditions of varying LED sources and amounts of light. Consequently, exposure to 200Lx blue LED resulted in highly efficient browning; the most efficient browning was shown at 200Lx, regardless of the type of luminous source. We identified that quantities obtained with the blue luminous source increased compared to those in other treatment plots. The DPPH radical scavenging test conducted to examine antioxidant activity revealed that the red luminous source caused high radical scavenging compared to efficient browning. The fruiting body for Nongjin-go, as a treatment plot with the highest scavenging, under a 400Lx red luminous source was 34.3±1.80% and that for ‘Sanjo 701’ at a 300lx red luminous source was 32.99±1.58%. The polyphenol content, reported to be correlated with DPPH radial scavenging, showed no similar correlation in the ‘Nongjin-go’ variety. By contrast, ‘Sanjo 701’ showed a similar association.

오징어 먹즙을 오징어 젓갈에 2% 및 4% 농도로 첨가하고 10℃에서 8주일간, 20℃에서 32일간 숙성시키면서 휘발성염기질소와 갈변도의 변화는 다음과 같다. 오징어 먹즙을 첨가하지 않은 오징어 젓갈의 숙성 중 휘발성염기질소는 염 농도가 낮고 숙성온도가 높을수록 숙성 후반까지 계속 유의성 높게 증가하여 숙성이 촉진되었다. 갈변도는 숙성초반 증가하였다가 중반이후 다시 감소하였다. 오징어 먹즙 첨가한 오징어 젓갈의 휘발성염기질소 함량은 숙성후반까지 계속 증가하였으나 증가폭은 무 첨가군에 비하여 작았다.