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KMID : 1011620180340050458
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 5 p.458 ~ p.466
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Effect of Sugar Contents on Quality Characteristics of Mushroom (Pleurotus eryngii) Pickles
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Jung Lan-Hee
Jeon Eun-Raye
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Abstract
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Purpose: This study was carried out to optimize the level of sugar addition during the preparation of mushroom (Pleurotus eryngii) pickles without influencing degree of preference.
Methods: The salinity, sugar contents, moisture contents, pH, hardness, antioxidant activity and sensory evaluation of mushroom pickles were measured.
Results: The salinity and sugar content during storage of mushroom pickles decreased significantly as the level of sugar added decreased. The moisture content increased in the case of mushroom pickles added with 10% sugar. As the level of sugar decreased, the pH and hardness decreased during the three week storage period. L (lightness) value was not different from that of the control group (20%) until the level of added sugar was 10%, whereas a (redness) and b (yellowness) values increased. Antioxidant activity increased with decreasing sugar content. According to sensory evaluation, mushroom pickles containing 15% and 10% added sugar, 15% added sugar, 15% and 10% added sugar, 10% added sugar and the control, 10% and 15% added sugar, and 15% and 10% added sugar showed higher values for appearance, flavor, taste, texture, clarification degree and overall acceptance in order.
Conclusion: The results of this study suggest that the sugar contents are reduced to 10%, which is an optimal level that does not significantly influence overall acceptance.
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KEYWORD
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mushroom (Pleurotus eryngii) pickle, sugar content, quality characteristics, sensory evaluation
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