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KMID : 0380620100420060682
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 6 p.682 ~ p.687
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Effect of Coating Material and Storage Temperature on the Quality Characteristics of Lentinus edodes Mushroom (Chamgsongi)
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Bae In-Young
Lee Yoo-Jin
Kim Eun-Suh
Lee Su-Yong
Park Hyuk-Gu
Lee Hyeon-Gyu
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Abstract
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The effects of various coating materials (alginate, 0.3%; xanthan gum, 0.05%; chitosan, 0.8%) and storage temperatures (4, 12, 25oC) on the shelf-life of Lentinus edodes mushroom were investigated in terms of weight loss, color, polyphenoloxidase (PPO) activity, and texture profiles. Out of the three coating materials tested in this study, chitosan was effective in maintaining the color, PPO activity, and texture of the mushrooms during storage for 6 days at 12oC. Moreover, when stored at 4, 12, and 25oC for 6 days, the chitosan spray-coated mushrooms stored at 4oC had higher Lvalues and lower ΔE. Also, lower temperature storage inhibited PPO activity in the mushrooms and prevented the loss of textural properties during storage. Therefore, the shelf-life of Lentinus edodes mushroom can be further extended two-fold by spray-coating with chitosan and storing at a lower temperature (4oC).
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KEYWORD
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Lentinus edodes, coating material, storage temperature, shelf-life
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