Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Pretreatment Methods on Quality Changes in Mushrooms(Pleurotus eryngii) during Pickling with Fermented Soybean Paste

전처리방법에 따른 새송이 된장절임의 품질특성 변화

  • 윤광섭 (대구가톨릭대학교 식품산업학부) ;
  • 황성희 (대구가톨릭대학교 식품산업학부) ;
  • 정헌식 (경북대학교 식품생물산업연구소)
  • Published : 2004.06.01
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Abstract

This study was conducted to find the optimum pretreatment method to improve the quality of Pleurotus eryngii pickled with the fermented soybean paste. Blanching(70 , 10min), salting(5%, 20 , 72hr) and drying(50 , 3hr) were used as pretreatment methods. The moisture loss of the mushrooms during pickling was accelerated more by salting and drying. Salinity increase was retarded by salting. Surface and internal browning of the mushrooms were suppressed by blanching. Hardness tended to increase sharply until 20 days of pickling and then slowly decreased. In the sensory evaluation, mushrooms pickled for 40 days were scored as the highest. Blanching was a superior treatment compared to the others in term of color, taste, flavor, texture and overall acceptability.

Keywords

References

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