Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in the Quality of New Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) Depending on the Storage Temperature

신품종 이슬송이 버섯(Lentinula edodes GNA01)의 온도별 저장에 따른 품질 변화

  • Choi, Duck-Joo (Department of Korean Master Work and Culinary Arts, Incheon-JEI College) ;
  • Lee, Yun-Jung (Department of Hotel Food Service and Culinary Arts, Incheon-JEI College) ;
  • Choi, So-Rye (Department of Korean Master Work and Culinary Arts, Incheon-JEI College) ;
  • Youn, Aye-Ree (Department of Korean Master Work and Culinary Arts, Incheon-JEI College)
  • 최덕주 (인천재능대학교 한식명품조리과) ;
  • 이윤정 (인천재능대학교 호텔외식조리과) ;
  • 최소례 (인천재능대학교 한식명품조리과) ;
  • 윤예리 (인천재능대학교 한식명품조리과)
  • Received : 2016.09.06
  • Accepted : 2016.10.14
  • Published : 2016.10.31
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Abstract

Purpose: The purpose of this study was to investigate the quality characteristics and antioxidant activity on consequent storage based on the temperature of new cultivar dew-drop pine mushroom (Lentinula edodes GNA01). Methods: Dewdrop Pine Mushroom were prepared under different storeage temperature (4, 10, $20^{\circ}C$). Results: Weight loss and hardness showed the least reduction rate when it was stored at $4^{\circ}C$ (p<0.05). The color value changed to dark brown at all storage temperatures during the storage period. When it was stored at $4^{\circ}C$, it maintained its initial color for a longer period than at different storage temperatures. With respect to the change in its viable cell count, the cells proliferated to less than 3.0 log CFU/g up to Ed: Please review the change. The earlier part was difficult to understand 2.83 log CFU/g until 15 days of storage at $4^{\circ}C$. On measuring the antioxidant activity of this mushroom, the polyphenol content was maintained without a large change until 9 days of storage at $4^{\circ}C$. The electron-donating action maintained high antioxidant activity, accounting for 81.99% until 12 days of storage from 83.08% during the initial storage at $4^{\circ}C$. When it was stored at $4^{\circ}C$, the sensory characteristics received the highest score among all items, such as appeaance, color, flavor and general preference, etc. Concolusion: In summary, new Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) can maintain its commercial value until the 12th day of $4^{\circ}C$ storage.

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References

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