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KMID : 1011620110270010055
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 1 p.55 ~ p.62
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Effects of UV-B Irradiation on the Physicochemical Characteristics of Oyster Mushrooms (Pleurotus ostreatus)
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이진실:Lee Jin-Sil
임정미:Yim Jeong-Mi
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Abstract
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The aim of this study was to investigate the effects of UV-B irradiation on the physicochemical characteristics of oyster mushrooms (Pleurotus ostreatus). Vitamin D2 concentration, weight loss rate, color value, total plate counts and consumer acceptability of irradiated oyster mushrooms were measured. UV-B irradiation at doses of 0 kJ/m2, 20 kJ/m2 and 40 kJ/m2, significantly increased the vitamin D2 concentrations from 0 ㎍/g dry weight (control) to 85.87 ㎍/g dw and 116.28 ㎍/g dw, respectively, at 5% level. Rate of weight loss was also significantly increased from 0% (control) to 2.21% and 4.31% at 20 kJ/m2 and 40 kJ/m2 UV-B irradiation, respectively, at 5% level. Although there was no significant difference between the UV-B irradiated groups, total plate counts were significantly decreased from 1.0×105 (control) to 9.4×103 and 1.9×103 at 20 kJ/m2 and 40 kJ/m2 of UV-B irradiation, respectively, at 5% level. There was no significant difference in L values and consumer acceptability between the groups. Therefore, UV-B irradiated oyster mushrooms could be used as health promoting ingredients for many foods.
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KEYWORD
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oyster mushroom, vitamin D2, weight loss, total plate counts, consumer acceptability
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