Quality Characteristics and Antioxidant Activity of Pork Cutlet Sauce Added with King Oyster Mushroom (Pleurotus eryngii) Powder during Storage

큰느타리버섯 분말을 첨가한 돈가스소스의 항산화 활성과 저장 기간에 따른 품질 특성

  • Park, Ji-Hyun (Dept. of Food and Nutrition, Chung-Ang University) ;
  • Heo, Ji-Young (Dept. of Food and Nutrition, Chung-Ang University) ;
  • Lee, Chan (Dept. of Food Science and Technology, Chung-Ang University) ;
  • Seo, Geon-Sik (Korea National College Agriculture and Fisheries) ;
  • Kang, Hee-Wan (Graduate School of Biotechnology and Information Technology, Hankyong National University) ;
  • Moon, Bo-Kyung (Dept. of Food and Nutrition, Chung-Ang University)
  • 박지현 (중앙대학교 식품영양학과) ;
  • 허지영 (중앙대학교 식품영양학과) ;
  • 이찬 (중앙대학교 식품공학과) ;
  • 서건식 (한국농수산대학) ;
  • 강희완 (한경대학교 생물환경통신전문대학원) ;
  • 문보경 (중앙대학교 식품영양학과)
  • Received : 2010.08.30
  • Accepted : 2010.12.09
  • Published : 2010.12.31

Abstract

This study was performed to determine the proximate analysis of Pleurouts eryngii and quality characterisitcs of pork cutlet sauce with added king oyster mushroom (Pleurotus eryngii). Pork cutlet sauce was prepared with different levels of king oyster mushroom powder (0, 1, 3, 5, and 7%) and stored for 21days at $25^{\circ}C$. Antioxidant activity was significantly increased by addition of king oyster mushroom powder (p<0.001). L, a and b value ignificantly increased with the increased of king oyster mushroom powder concentration. As king oyster mushroom powder concentration increased, pH value was increased and titratable acidity (%) value was decreased. pH value and titratable acidity (%) value were stable during storage period. Viscosity value and $Brix^{\circ}$ were significantly increased by addition of king oyster mushroom powder (p<0.001). The overall acceptability, sweetness and taste of the pork cutlet sauces with added 5% king oyster mushroom powder attained high scores.

Keywords

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