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

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)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.6, 2010 , pp. 932-938 More about this Journal
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
Pleurotus eryngii; king oyster mushroom; pork cutlet sauce; quality characteristics; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
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