Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Studies on Oyster Mushroom (Pleurotus ostreatus) Packed in Various Environmental Friendly Trays

환경 친화적 포장재를 이용한 느타리버섯의 저장성 연구

  • 신동화 (전북대학교 응용생물공학부 및 농업과학기술연구소) ;
  • 안용선 (전북대학교 응용생물공학부 및 농업과학기술연구소) ;
  • 강진하 (산림과학부) ;
  • 오승원 (산림과학부)
  • Published : 2000.02.01
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Abstract

This study was carried out to storage of Pleurotus ostreatus packed in various trays made by different matrials-expanded polystyrene (EPS), rice straw pulp(RP), and RP trays coated with starch, carboxyl methyl cellulose (CMC), polyacrylamide (PAM), alkylketen dimer (AKD), rosin size (RS) and polyethylene glycol (PEG) at 8~1$0^{\circ}C$ and 70~80% relative hymidity for 6 days. At 6 days storage, weight increase of RP and CMC tray was lower (p<0.05) than those of others and the weight of oyster mushroom packed in RP, CMC and AKD tray decreased lower(p<0.05) than those of others. Carbon dioxide contents in trays were increased from 0.5% to 5.5%~8.6% within 1 day storage. Oxygen contents in trays were sharply decreased from 20% to 0.8%~8.2% within 1 day storage. Lightness of oyster mushroom increased all trays. Off flavor appeared stronly in oyster mushroom packed in EPS, AKD and PEG during storage, but was not detected in mushroom packed in starch and CMC until 4 days storage.

Keywords

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