Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Comparison of characteristics and taste components of oyster mushoom with cultivars

느타리버섯의 품종별 특성 및 맛성분 비교

  • Bok-Eum Shin (Division of Crop Research, Gyeonggi-do Agricultural Research & Extension Services) ;
  • Ye-Hyang Ahn (Division of Crop Research, Gyeonggi-do Agricultural Research & Extension Services) ;
  • Jung-Jin Lee (Division of Crop Research, Gyeonggi-do Agricultural Research & Extension Services) ;
  • Yong-Seon Lee (Division of Crop Research, Gyeonggi-do Agricultural Research & Extension Services) ;
  • Young-Soon Lee (Division of Crop Research, Gyeonggi-do Agricultural Research & Extension Services)
  • 신복음 (경기도농업기술원 작물연구과) ;
  • 안예향 (경기도농업기술원 작물연구과) ;
  • 이정진 (경기도농업기술원 작물연구과) ;
  • 이용선 (경기도농업기술원 작물연구과) ;
  • 이영순 (경기도농업기술원 작물연구과)
  • Received : 2023.08.31
  • Accepted : 2023.09.19
  • Published : 2023.09.30
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Abstract

In this study, the characteristics and taste components of six different oyster mushroom cultivars (Gonji-7ho, Santari, Baekseon, Chunchu, Suhan, and Heuktari) were analyzed and compared. The Heuktari mushroom pileus had the lowest brightness index (32.8) and remained dark (brightness index: 30.5) even after blanching. The moisture content of the mushrooms was approximately 90%. The salinity and sugar contents were highest in Heuktari (5.7% and 7.1%, respectively). Gonji -7ho had the highest contraction rates, with a length contraction rate of 16.4% and thickness contraction rate of 23.9%. The total amino acid content was highest in Heuktari (537.8 mg/100 g), but the glutamine content contributing to umami taste was highest in Santari (59.4 mg/100 g) and the aspartic acid content was highest in Baekseon (33.1 mg/100 g). Among the 5?-nucleotide components, guanosine monophosphate, which enhances umami taste, was highest in Baekseon (0.7 mg/g). Baekseon was also calculated to have the highest umami taste concentration based on amino acid and nucleic acid contents (12.7 g/100 g). The results of this study serve as valuable basic data on the physicochemical characteristics of oyster mushroom cultivars grown in Korea.

본 연구에서는 느타리버섯 6개 품종('흑타리', '산타리', '백선', '춘추', '수한', '곤지7호')의 이화학적 특성과 맛성분을 분석하여 품종에 따른 차이를 비교하였다. 버섯 갓의 명도는 '흑타리'가 32.8로 가장 낮았으며 데친 후 갓의 명도 역시 '흑타리'가 30.5로 어두운 색을 유지하였다. 데침처리에 따른 버섯의 색도변화는 '수한'의 갓 부위가 1.0, '백선'의 대 부위가 5.3으로 가장 작았다. 버섯의 수분함량은 90% 내외였으며 염도 및 당도는 '흑타리'가 5.7, 7.1%로 가장 높았다. 열처리에 따른 버섯 수축률은 '곤지7호'가 길이 수축률 16.4, 두께 수축률 23.9%로 가장 높았다. 총 유리아미노산 함량은 '흑타리'가 537.8 mg/100 g으로 가장 많았고 그 중 감칠맛을 내는 글루타민산 함량은 '산타리'가 59.4 mg/100 g, 아스파라긴산 함량은 '백선'이 33.1 mg/100 g으로 높았다. 핵산 성분 중 감칠맛이 높은 GMP 함량은 '백선'이 0.7 mg/g으로 가장 높았고 아미노산과 핵산 함량으로 감칠맛 농도당량을 산출했을 때 '백선'이 12.7 g/100 g으로 가장 높았다. 본 연구의 결과는 국내에서 재배되고 있는 느타리버섯 품종별 이화학적 특성에 대한 기초자료로써 검토 및 활용이 가능할 것으로 판단된다.

Keywords

Acknowledgement

본 논문은 농촌진흥청의 지역특화작목기술개발 연구사업의 지원을 받아 연구되었으며(PJ0161362023) 이에 감사드립니다.

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