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KMID : 1134820150440060874
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 6 p.874 ~ p.881
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Effects of Various Thermal Treatments on Physicochemical and Nutritional Properties of Shiitake Mushrooms
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Lee Jung-Gyu
Kim Kwang-Il
Hwang In-Guk
Yoo Seon-Mi
Min Sang-Gi
Choi Mi-Jung
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Abstract
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In the food industry, thermal treatment is an important process for extending shelf-life of foods. However, heating process affects the physicochemical, nutritional, and microbial properties of foodstuff such as color, texture, pH, and proximate compositions. This study was conducted to select an optimal thermal treatment by observing physicochemical, nutritional, and microbial effects of shiitake mushrooms with different thermal treatment methods. Shiitake mushrooms were washed and sliced equally (5 cm×0.5 cm×0.5 cm) and then heat-treated by three methods. Samples were heated in 100°C boiling water, steamed for 10 min, or pan fried at 130°C for 4 min. Total color difference values showed significantly increasing tendency with treatment time. For pH values, boiling water-treated mushrooms showed increasing tendency according to increased thermal treatment. For the results of hardness, boiling water or pan frying-treated mushrooms showed reduced tendency within 1 min. In the case of steam-treated mushrooms, hardness values were maintained for 1 min. Organic acid contents of steam-treated sample showed the lowest value among treatments. For microbial counts, steam-treated samples for 3 min showed the lowest value. Consequently, the results of this study suggest that steam treatment could be the optimal thermal treatment to minimize quality loss of shiitake mushrooms.
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KEYWORD
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shiitake mushroom, thermal treatment, microorganism, hardness, organic acid
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