Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Survey on packaging status and sensory quality of fresh-cut mushrooms from retail markets

유통 중 신선편이 버섯 제품의 포장실태 및 관능적 품질 조사

  • Choi, Ji-Weon (Postharvest Research Team, National Institute of Horticultural and Herbal Science, RDA) ;
  • Lee, Hye-Eun (Vegetable Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Lee, Ji-Hyun (Postharvest Research Team, National Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, Yong-Phil (Anseong Agricultural Products Processing Center, National Agricultural Cooperative Federation, NACF) ;
  • Kim, Ji-Gang (Postharvest Research Team, National Institute of Horticultural and Herbal Science, RDA)
  • 최지원 (농촌진흥청 국립원예특작과학원 저장유통연구팀) ;
  • 이혜은 (농촌진흥청 국립원예특작과학원 채소과) ;
  • 이지현 (농촌진흥청 국립원예특작과학원 저장유통연구팀) ;
  • 김용필 (농협중앙회 안성농식품물류센터) ;
  • 김지강 (농촌진흥청 국립원예특작과학원 저장유통연구팀)
  • Received : 2014.10.13
  • Accepted : 2014.11.21
  • Published : 2014.12.31
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Abstract

This study investigated the packaging status and sensory quality of fresh-cut mushroom products from retail markets. Fifty one fresh-cut mushroom products were surveyed / purchased from discount stores in four cities in January (winter), March (spring), August (summer), and October (autumn) 2009. Collected fresh-cut mushrooms include single variety products like whole oyster mushroom and winter mushroom, diced or sliced oak mushroom, sliced king oyster mushroom, and ready-to-cook mixed mushroom products. Most fresh-cut mushrooms were packed in trays made of aluminum, polystyrene (PS), polyethylene terephthalate (PET), nylon materials covered with PVC (polyvinyl chloride) wrap or solid PP (polypropylene) and PS. Eighty nine percent of the covers were labeled with manufacture and expiration date. Collected samples showed severe browning (10%) and off-flavor (4%). The percentage of products with a rating of 'good' or better in overall quality was 90%. Moreover, Survey showed seasonal differences in sensory qualities. All of the collected fresh-cut mushrooms in autumn and winter had high marketability. However, Mushroom products collected in spring and summer had lower quality, hence requires treatment to prevent browning and off-flavor.

신선편이 버섯의 유통 시 포장실태 및 관능적 품질을 파악하기 위하여 2009년 1월~10월에 계절별로 수도권 인근의 대형할인마트를 직접 방문하여 신선편이 버섯 제품 총 51종을 수집하여 조사하였다. 수집된 신선편이 버섯은 혼합형과 단독형으로는 느타리버섯, 팽이버섯은 송이채 다듬어지거나 큰느타리버섯, 표고버섯은 슬라이스나 다이스 절단되어 바로 조리(튀김, 볶음, 전골, 육개장, 찌개 등) 에 사용할 수 있도록 하였고 대부분이 알루미늄이나 PS, PET, nylon 등을 재료로 한 용기에 담겨 PVC 랩이나 견고한 PP, PS 덮개 형태로 포장되었으며 89%가 제조일이나 유통기한을 표시하였다. 수집된 신선편이 버섯 제품의 관능학적 품질 조사 결과, 갈변 발생이 심한 것이 10%, 이취 발생이 심한 것이 4%를 차지하였으며 전체적 품질은 90%의 제품이 판매 가능한 수준이었다. 계절에 따른 관능학적 품질에 차이를 보여 가을과 겨울에는 상품성이 높게 유지되었으나 봄과 여름에는 갈변이나 이취 발생 억제를 위한 신선도 관리에 유의할 필요가 있는 것으로 판단되었다.

Keywords

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