Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Organic acid and quality change in Flammulina velutipes fruit body by various storage temperature treatments and packaging films application

포장필름을 달리한 팽이버섯의 저장 온도별 품질변화 및 유기산 함량

  • Received : 2015.06.17
  • Accepted : 2015.06.29
  • Published : 2015.06.30
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Abstract

This study was carried out to characterize the chemical components of Flammulina velutipes during storage by different packaging film application for developing export winter mushroom to south east asia area. Changes of weight and growth rate from Flammulina velutipes were the lowest in testing packaging film at $15^{\circ}C$ among the films. The pH changes of Flammulina velutipesg was the highest in imported packaging film at $25^{\circ}C$. The changes of colors was measured by Hunter's color value, L value and yellowness (+b) were slightly decreased during storage. But the L value and yellowness (+b) were not affected by packaging films. Six organic acids were detected such as oxalic acid, lactic acid, malic acid, citric acid, acetic acid and succinic acid. The content of total organic acids were increased by storage period.

팽이버섯 포장필름의 국산화 및 동남아시아 지역 수출용 필름개발을 목적으로 개발중인 포장필름을 현재 시중에 유통 중인 포장필름과 수입산 포장필름과 함께 저장중 팽이버섯에 적용하여 이화학적 특성변화를 검토하였다. 각 포장재 원단으로 포장된 팽이버섯을 저장 온도에 따라 중량 감소율을 측정하여 선도유지를 평가하였다. $4^{\circ}C$에 보관한 팽이버섯은 모든 포장필름에서 중량 변화가 거의 없었으며 $15^{\circ}C$의 경우 수입 포장필름과 국내 유통중인 포장필름이 시험용 포장필름 보다 더 많은 중량 감소율이 보이는 것을 확인하였다. 신장률을 측정한 결과, $15^{\circ}C$에서는 수입 포장필름, 국내 유통 중인 포장필름, 실험용 포장필름 순으로 신장률 변화가 크게 측정되었으나, 나머지 온도조건에서는 세 가지 포장 조건 모두 자루 신장률 변화가 비슷하게 나타났다. pH의 변화는 $25^{\circ}C$에서 수입포장필름, 국내유통 포장필름, 실험용 포장필름 순으로 pH가 낮게 나타났다. 색도의 경우 저장 온도 $4{\sim}25^{\circ}C$에서 저장한 시료는 저장 기간 동안 명도가 약간 낮아졌으나 포장 필름의 종류는 팽이버섯 색도 변화에 큰 영향을 미치지 않았다. 총 6종의 유기산이 검출되었으며, 종류는 oxalic acid(수산), lactic acid(젖산), malic acid(사과산), citric acid(구연산), acetic acid(초산) 및 succinic acid(호박산)로 나타났다. 팽이버섯의 유기산 총 함량은 저장 전 5.58%, $4^{\circ}C$에서 저장 후 4.70~5.50%, $15^{\circ}C$에서 저장 후 4.51~5.48%, $25^{\circ}C$에서 저장 후 4.91~6.07%, $35^{\circ}C$에서 저장 후 4.96~8.34%로 나타났다. 팽이버섯의 주요 유기산은 oxalic acid(1.11~4.28%)와 malic acid(0.48~1.96%)로 나타났다. 저장 온도에 따라서는 $4{\sim}25^{\circ}C$에서 저장한 시험구는 유기산 함량의 변화가 크지 않았으나, $35^{\circ}C$에서 저장한 시험구는 malic acid의 함량이 낮아짐과 동시에 acetic acid의 함량이 높아졌다. 각각의 온도 조건에서 저장성을 실험한 결과 포장용 필름 원단에 따라서는 유기산 함량 변화에 큰 영향을 미치지 않는 것으로 나타났다.

Keywords

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