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KMID : 1011620160320050585
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 5 p.585 ~ p.592
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Changes in the Quality of New Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) Depending on the Storage Temperature
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Choi Duck-Joo
Lee Youn-Jung
Choi So-Rye
Youn Aye-Ree
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Abstract
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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°C).
Results: Weight loss and hardness showed the least reduction rate when it was stored at 4°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°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°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°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°C. When it was stored at 4°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°C storage.
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KEYWORD
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Dewdrop Pine Mushroom (Lentinula edodes GNA01), freshness, temperature, storage
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