Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Optimization on Organoleptic Properties of Mushroom (Agaricus bisporus) Pickles using Response Surface Methodology

반응표면법을 이용한 양송이버섯 피클의 관능적 특성 최적화

  • 김옥선 (숙명여자대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 식품영양학과)
  • Published : 2004.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to determine the organoleptic properties of mushroom pickles made at various compounding ratios according to central composite design for optimum organoleptic properties. In this study, various kinds of mushroom pickle were made at different compounding ratios of vinegar, sugar and salt-critical ingredients of the pickle recipe and the products were presented to an expert panel, who graded the subjects in 7 degrees for 5 items: color, flavor, hardness, taste and overall quality. As a result of sensory quality, mushroom pickles with 300g of vinegar, 150g of sugar and 60g of salt achieved the highest grade. Meanwhile, the results of Response Surface Methodology were different from the sensory quality results, showing that the optimum mixing conditions for overall organoleptic properties of mushroom pickle were 279.58g of vinegar, 179.34g of sugar and 59.09g of salt. (Ed- based on this conflict in results, I suggest that you make a final recommendation, of either the first, the second, or perhaps an intermediate, ratio)

Keywords

References

  1. 박용곤, 박미원, 강윤한, 강윤환, 차환수, 김흥만 : 피클 제조를 위한 열처리 오이의 염장 중 이화학적 특성변화, 한국 농화학회 '97년 춘계학술발표초록집, 127, 1997
  2. 전희정, 이효지 : 서양음식, 교문사, 296, 1996
  3. Park, YK, Park, MW, Choi, IW and Choi, HD : Effect of various salt concentration on physicochemical properties of brined cucumbers for pickle process, J. Korean Soc Food Sci Nutr, 32(4): 526-530, 2003 https://doi.org/10.3746/jkfn.2003.32.4.526
  4. 식품조리재료학, 지구문화사, 369, 2001
  5. Park, JW, Ha, YS and Lee JH : Moisture absorption characteristic of mushroom(Agaricus bisporus) as influenced by different drying methods, Food Engineering Progress, 33(2): 245-251, 2001
  6. Hong, JS, Kim YH , Kim MK, Kim YS and Sohn HS : Content of free amino acids and total amino acids in Agaricus bisporus, Pleurotus ostreatus and Luntinus edodes, Korean J. Food Sci. Technol, 21(1): 58-62, 1989
  7. Woo MS : Studies on Antitumor components of Flamulina velutipes of korea(I), Kor. J Mycol., 11(2), 69,1983
  8. Martha, SA and James, PB : the mathematica handbook, compatible with mathematica version 2.0. An Inprint of Division of Academic Press, Inc., Harcount Brace & Co., Massachusetts, 15-511, 1992
  9. park, JW, Ha, YS and Lee JH: Moisture absorption characteristics of mushroom(Agaricus bisporus) as influenced by different drying methods, Food Engineering Progress, 6(1): 17-23, 2002
  10. Ryu, JM, Park, YJ, Choi SY, Hwang, TY, Oh DH and Moon KD : Browning inhibition and quality characteristics of minimally processed mushroom(Agaricus bisporus Sing) using Extract from Natural Materials during storage, KOREAN Journal of Food Preservation, 10(1):11-15, 2003
  11. 전희정, 이효지 : 서양음식문화, 삼성출판사, 1984
  12. 김광옥, 김상숙, 성내경, 이영춘 : 관능검사 방법 및 응용, 신광출판사, 326-329, 1993
  13. 박흥선 : SAS를 이용한 실험계획과 분산분석, 자유아카데미, 291-310, 2001
  14. 장지연, 박상규, 이경주 : SAS/PC를 이용한 통계자료분석, 법문사, 75, 1996
  15. Kim, MH : Mass transfer characteristics and browning inhibition by osmotic dehydration of mushrooms, J. Korean Soc. Food Sci. Nutr. 27(5), 903-907, 1988
  16. Huh, YJ and Rhee, HS : Effects of preheating and salt concentraion on texture of cucumber kimchi during fermentation, Korean J Soc Food Sci 6: 1-6, 1990
  17. Phee, HS and Lee, GJ : Effects of preheating treatment and chitosan addition on the textural preperities of korean radish during salting Korean J Dietary Culture 9: 53-59, 1994
  18. Park, MW, Park, YK and Jang, MS : Changes in pectin substances of Korean pickled cucumbers with different preparation methods. J Korean Soc Food Nutr 24: 133-140, 1995