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Quality Properties of Kimch by the Addition of King Oyster Mushroom(Pleurotus eryngii) during Fermentation  

Kim Jeong-Han (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services)
Jang Myoung-Jun (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services)
Choi Jong-In (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services)
Ha Tae-Moon (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services)
Chung Jae-Woon (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services)
Chi Jeong-Hyun (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services)
Ju Young-Cheoul (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services)
Publication Information
Food Science and Preservation / v.12, no.3, 2005 , pp. 287-291 More about this Journal
Abstract
Quality properties of Kimchi added with king oyster mushroom(Pleurotus eryngil) was evaluated during the fermentation at $5^{\circ}C$. Until 7 days, pH of Kimdhi was rapidly decreased. The titratable acidity of Kimchi was in inverse state to the pH. Kimchi added with the mushroom showed a lower pH with a higher titratable acidity than those of control. Total microbial load and lactic acid bacterial count were maximized at 18 days, thereafter slowly decreased. king oyster mushroom Kimchi added with showed an antioxidant activity. The effect was dependent fo the amount of much room, and radical scavenging activity and content of total phenolic compounds was the highest in eddition of $30\%$ king oyster mushroom.
Keywords
king oyster mushroom; Pleurotus eryngii; kimchi; fermentation; radical scavenging activity; blanching;
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Times Cited By KSCI : 3  (Citation Analysis)
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