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Minimization of Off-Flavor Occurrence During the Storage of Modified Atmosphere Packaged Pleurotus ostreatus

  • Lee, Eun-Kyoung (Department of Food and Nutrition, Duksung Women's University) ;
  • Noh, Bong-Su (Department of Food Technology, Seoul Women's University) ;
  • Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
  • Published : 2007.12.31

Abstract

This study was conducted to investigate the minimization of off-flavor occurrence and the maintenance of high quality in modified atmosphere packaged Pleurotus ostreatus during the storage. There are 4 treatments used to preserve high quality and for deodorization of MAP mushroom: Artemisia princeps, Artemisia capillaries, green tea and activated charcoal. The mushrooms were packed in polyethylene film with each treatment and were stored at 5 and $20^{circ}C$. No difference was observed in weight loss, $CO_2\;and\;O_2$ concentration, or color of mushrooms packed with or without treatment. However, the principal component analysis (PCA), electronic nose, revealed differences in off-flavor occurrence between control (MAP mushroom without treatment) and treatment groups at $5^{\circ}C$. This result suggested that Artemisia princeps and Artemisia capillaries was masking the off-flavor in MAP mushroom because the unique flavor of them was strongly revealed and green tea and activated charcoal might have a role of removing the off-flavor by adsorbing ethanol and acetaldehyde, which is known to cause off-flavor. The sensory test showed that Artemisia princeps and Artemisia capillaries dough treatment inhibited microbial growth.

Keywords

deodorization;Pleurotus ostreatus;Artemisia;green tea;charcoal;electric nose

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