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KMID : 1134819970260030443
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 3 p.443 ~ p.449
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Optimization of Sensory Properties in Preparation of Canned Oyster Mushroom
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Lee Gee-Dong
Kwon Joong-Ho
Kim Jin-Gu
Kim Hyun-Ku
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Abstract
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Four-dimensional response surface methodology was applied to determine the optimum preparation conditions and to monitor sensory qualities of canned oyster mushroom during preparation. The optimum preparation conditions predicted for each corresponding sensory parameter of canned oyster mushroom were 181.29g of oyster mushroom, 205.36ml of solution and 6.49min of roasting time for color, 214.01g, 195.79m1 and 5.07min for appearance, 227.71g, 224.26ml and 6.50min for flavor, 250.30g, 183.63ml and 17.32min for taste, 211.59g, 178.21ml and 17.79min for mouth-feel, 249.02g, 188.79m1 and 17.80min for overall palatability of canned oyster mushroom, respectively. The optimum conditions, which satisfied with all sensory properties of canned oyster mushroom, were 240g, 200ml and 17min for content of oyster mushroom, content of solution and roasting time, respectively. Sensory scores predicted at the optimum conditions were in good agreement with experimental ones.
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KEYWORD
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canned oyster mushroom, four-dimensional response surface, sensory property
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