한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제29권4호
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  • Pages.499-505
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  • 2016
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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서방형 이산화염소 가스를 이용한 이슬송이버섯의 저장 중 품질 변화

Quality Changes of Lentinula edodes GNA01 Mushroom by Choline Dioxide Gas Treatment during Storage

  • 윤영태 (한국교통대학교 식품영양학과) ;
  • 봉소정 (한국교통대학교 식품영양학과) ;
  • 강한솔 (한국교통대학교 식품영양학과) ;
  • 윤예지 (한국교통대학교 식품영양학과) ;
  • 김홍길 (세진이엔피(주)) ;
  • 민경훈 (세진이엔피(주)) ;
  • 이경행 (한국교통대학교 식품영양학과)
  • Yoon, Young-Tae (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Bong, So-Jung (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Kang, Han-Sol (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Yoon, Ye-Ji (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Kim, Hong-Gil (Sejin E & P Co., Ltd.) ;
  • Min, Kyung-Hun (Sejin E & P Co., Ltd.) ;
  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 투고 : 2016.08.01
  • 심사 : 2016.08.13
  • 발행 : 2016.08.31
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초록

To improve the shelf-life of mushrooms, Lentinula edodes GNA01 mushrooms were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 5~10 ppm for 5 days at $20^{\circ}C$ and the weight loss rate as well as the changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and $ClO_2$ gas treated samples were decreased slightly, and there were no differences during the storage period. However, the weight of the control changed faster than those of the $ClO_2$ gas treated samples during storage period. The pH in the control and in the $ClO_2$ gas treated samples were decreased during storage period, but the samples treated with 5 and 7 ppm $ClO_2$ gas were the least changed. On the other hand, the samples treated with 10 ppm $ClO_2$ gas showed no difference from the other treatments during 4 days, but the pH was lower than that of the control on the fifth day. The lightness of inside and outside in mushroom were decreased whereas redness and yellowness were increased during storage period. However, color changes in the $ClO_2$ gas treated samples were lower than those of the control. Especially, the samples treated with 5 and 7 ppm $ClO_2$ gas were the least changed. The texture of the mushroom were decreased consistently during storage period. The texture of the control changed faster than those of the $ClO_2$ gas treatments during 5 days. Especially, the samples treated 5 ppm $ClO_2$ gas were the least changed.

키워드

참고문헌

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피인용 문헌

  1. Quality Changes of Low Temperature Storage and Storage Period of New Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and Button Mushroom (Agaricus bisporus Sing.) vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.174
  2. 서방형 이산화염소 가스 젤팩을 이용한 딸기의 저장 중 품질 변화 vol.30, pp.3, 2016, https://doi.org/10.9799/ksfan.2017.30.3.591
  3. 이산화염소 가스 훈증 처리에 따른 곶감의 미생물학적 변화 및 품질특성 vol.24, pp.5, 2016, https://doi.org/10.11002/kjfp.2017.24.5.608
  4. 서방출형 이산화염소 가스 젤팩의 미생물 살균 시험 vol.31, pp.2, 2018, https://doi.org/10.9799/ksfan.2018.31.2.308