Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi

꼬마 새송이버섯 장아찌의 품질특성에 설탕이 미치는 영향

  • Jeon, Eun-Raye (Department of Home Economics Education and Human Ecology Research Institute, Chonnam National University) ;
  • Jung, Lan-Hee (Department of Home Economics Education and Human Ecology Research Institute, Chonnam National University)
  • 전은례 (전남대학교 가정교육과, 생활과학연구소 연구원) ;
  • 정난희 (전남대학교 가정교육과, 생활과학연구소 연구원)
  • Received : 2018.08.10
  • Accepted : 2018.10.18
  • Published : 2018.10.31
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Abstract

This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.

Keywords

References

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