Effects of Thermal Treatment and Freezing Storage Period on Physicochemical and Nutritional Characteristics of Shiitake Mushrooms

열처리 방법과 냉동 저장 기간에 따른 표고의 이화학적 및 영양학적 특성 변화

  • Received : 2015.02.06
  • Accepted : 2015.03.30
  • Published : 2015.06.30


Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a thermal treatment is normally required to control the food quality. In this study, shiitake mushrooms were heated with boiling water and with superheated steam. After the thermal treatments, the samples were continuously frozen by an individual quick freezing (IQF) process, and put them into air-containing or vacuum packaging. Samples were stored at -12, -18 and $-24^{\circ}C$ for 24 weeks, and their physicochemical properties were determined. The lightness of the samples treated with boiling water and superheated steam was decreased by 12 and 15%, respectively, than that of the control. The hardness of all the samples rapidly increased after heat treatment. The contents of organic acids in the superheated steam treated samples were higher than those in the boiling water treated samples. Therefore, superheated steam treatment of samples may be a candidate thermal treatment to preserve frozen shiitake mushrooms.


shiitake mushroom;heat treatment;individual quick freezing;freezing storage


  1. Kim HY, Oh SW, Chung SY, Choi SH, Lee JW, Yang JY, Seo EC, Kim YH, Park HO, Yang CY, Ha SC, Shin IS. An investigation of microbial contamination of ready-to-eat products in Seoul, Korea. Korean J. Food Sci. Technol. 43: 39-44 (2011)
  2. Hwang TY, Moon KD. Technical trend & prospect of minimal processing fruits & vegetables industry. Food Sci. Ind. 38: 120-130 (2005)
  3. Kim HY, Ryu SH. Changes of physical and sensory quality in home-delivered meals for elderly as affected by packaging methods and storage conditions 3. Korean J. Food Cook. Sci. 19: 347-389 (2003)
  4. Chung LN, Lee HY, Yang IS. What's the consideration attribute on purchasing the HMR? J. Korean Soc. Food Cult. 22: 315-322 (2007)
  5. Kim YG, Yoo JL. The change and challenge of foodservice industry in the age of 5-day work. J. Foodserv. Manag. Soc. Korea 7: 175-192 (2004)
  6. Kwon TS, Lee YN, Choi W. HMR selection motive and behaviorism by lifestyle type. J. Hotel Resort 4: 395-408 (2005)
  7. Na JK, Kim GA. A study on the classification of home meal replacement. Int. J. Tour. Res. Hosp. Rea. 26: 233-248 (2012)
  8. Hwang YS. Postharvest management technology of shiitake mushroom. Korean J. Hortic. Sci. 7: 53-60 (2001)
  9. Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chem. 99: 381-387 (2006)
  10. Jeong SS. Effect of UV-B irradiation on the quality and antioxidative activity of shiitake mushroom (Lentinus edodes). MS thesis, Sangmyung University, Seoul, Korea (2008)
  11. Kim MJ, Chu WM, Park EJ. Antioxidant and antigenotoxic effects of shiitake mushrooms affected by different drying methods. J. Korean Soc. Food Sci. Nutr. 41: 1041-1048 (2012)
  12. Bak WC, Park YA, Lee BH, Ka KH. Characteristics of newly bred Lentinula edodes strain 'Soohyangko'. J. Mushroom Sci. Prod. 11: 9-14 (2013)
  13. Lee KS, Lee JC, Han KH, Hwang YS, Song J. Optimum conditions for keeping the fresh quality of shiitake (Lentinus edodes) by low-temperature and frozed storage. Korean J. Food Preserv. 4: 115-122 (1997)
  14. Lee SH, Hwang IG, Lee YR, Joung EM, Jeong HS, Lee HB. Physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.) extracts. J. Korean Soc. Food Sci. Nutr. 38: 490-495 (2009)
  15. Yun HS. Changes in nutritional composition of Flammulina velutipes during storage. MS thesis, Sungkyunkwan University, Suwon, Korea (2011)
  16. Jang MY, Jo YJ, Hwang IG, Yoo SM, Choi MJ, Min SG. Physicochemical characterization and changes in nutritional composition of onions depending on type of freezing process. J. Korean Soc. Food Sci. Nutr. 43: 1055-1061 (2014)
  17. Cheigh CI, Lee JH, Chung MS. Quality characteristics of vegetables by different steam treatments. Korean J. Food Nutr. 24: 464-470 (2011)
  18. Park HJ, Kim KY, Jeon HS. Quality changes of jujube wine by hydrostatic pressure and freezing treatment during storage. J. Korean Soc. Food Sci. Nutr. 38: 89-97 (2009)
  19. Kim YH, Yang SY, Lee MH. The effect of freezing rates on the physico-chemical changes of chicken meat during frozen storage at $-20^{\circ}C$. Korean J. Poult. Sci. 14: 145-151 (1987)
  20. Ko KB. Effect of magnetic fields freezing on pork quality traits. MS Thesis, Jeju National University, Jeju, Korea (2011)
  21. Lee SE, Kim DM, Kim KH. Changes in quality of shiitake mushroom (Lentinus edodes) during modified atmosphere (MA) storage. J. Korean Soc. Food Sci. Nutr. 20: 133-138 (1991)
  22. Han DS, Ahn BH, Shin HK. Modified atmosphere storage for extending shelf life of oyster mushroom and shiitake. Korean J. Food Sci. Technol. 24: 376-381 (1992)
  23. Gormley TR, OSullivan L. Use of a simple reflectometer to test mushroom quality. Food Eng. 34: 344-346 (1975)
  24. Han YS, Park JY. The microbiological and sensorial properties of frozen bibimbap namul during storage. Korean J. Food Cook. Sci. 17: 149-155 (2001)
  25. Jeong JW, Park KJ, Kim JH, Lee HJ. Qualify changes of mushroom (Agaricus blazrei Murill) during storage by cooled electrolyzed acid-water. Korean J. Food Preserv. 7: 403-408 (2008)
  26. Burton KS, Love ME, Smith JF. Biochemical changes associated with mushroom quality in Agaricus spp. Enzyme Microb. Tech. 15: 736-741 (1993)
  27. Martinez MV, Whitaker JR. The biochemistry and control of enzymatic browning. Trends Food Sci. Tech. 6: 195-200 (1995)
  28. Cho SH, Lee DS, Lee SD, Kim NG, Ryu JS. Modified atmosphere Packaging for keeping freshness of enoki mushroom (Flammulina velutipes). J. Korean Soc. Food Sci. Nutr. 27: 1137-1142 (1998)
  29. Lee HO, Lee YJ, Kim JY, Kwon KH, Kim BS. Changes in the quality of frozen vegetables during storage. Korean J. Food Preserv. 20: 296-303 (2013)
  30. Choi MH, Kim GH. Quality changes in oyster mushrooms during modified atmosphere storage as affected by temperatures and packaging materials. Korean J. Food Sci. Technol. 35: 1079-1085 (2003)
  31. Xing Z, Wang Y, Feng Z, Tan Q. Effect of different packaging films on postharvest quality and selected enzyme activities of Hypsizygus marmoreus mushrooms. J. Agr. Food Chem. 56: 11838-11844 (2008)
  32. Cliffe-Byrnes V, O' Beirne D. Effects of gas atmosphere and temperature on the respiration rates of whole and sliced mushrooms (Agaricus bisporus)-implications for film permeability in modified atmosphere packages. J. Food Sci. 72: E197-E204 (2007)
  33. Jun JH, Ko BS, Kim JH, Nam SP, Um YR, Hong SM, Hwang HS, Park SM. The comparison of growth and quality characteristics during the storage of Pleurotus ostreatus cultivated in the remnants of medicinal herb extracts. J. Korean Soc. Food Sci. Nutr. 38: 211-216 (2009)
  34. Ono T, Nakabayashi T. Effect of neocarzinostatin on the nucleus, kinetoplast and microtubles of Trypanosoma gambiense and Trypanosoma evansi. Biken J. 21: 161-172 (1978)
  35. Park MH, Kim KC, Kim JS. Changes in the physicochemical properties of ginseng by roasting. J. Ginseng Res. 17: 228-231 (1993)
  36. Nahm GB, Kim BS, Kim OW, Jeong JW, Kim DC. Influence of vacuum cooling on browning, PPO activity and free amino acid of shiitake mushroom. J. Korean Soc. Appl. Bi. 38: 345-352 (1995)
  37. Sun SH, Kim SJ, Kim GC, Kim HR, Yoon KS. Changes in quality characteristics of fresh-cut produce during refrigerated storage. Korean J. Food Sci. Technol. 43: 495-503 (2011)
  38. Kim MH, Jang HL, Yoon KY. Changes in physicochemical properties of Haetsun vegetables by blanching. J. Korean Soc. Food Sic. Nutr. 41: 647-654 (2012)
  39. Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neil K, McDowell J, Post LS, Boderck M. Microbiological safety assurance system for food service facilities. Food Technol. 44: 68-73 (1990)
  40. Ragaert P, Devlieghere F, Debevere J. Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables. Postharvst Biol. Tec. 44: 185-194 (2007)

Cited by

  1. Comparison on Physico-Chemical and Affective Properties in Mackerel Cooked by Electric Pan and under Superheated Steam vol.32, pp.2, 2016,
  2. Changes in Quality of Welsh Onion (Allium fistulosum L.) during the Freezing Storage Period under Different Freezing Conditions vol.32, pp.6, 2016,
  3. Optimization of Processing Conditions for the Production of Frozen Aster scaber vol.22, pp.1, 2018,


Supported by : 농촌진흥청