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Study on the Quality of Apple Dressing Sauce Added with Pine Mushroom(Tricholoma matsutake Sing) and Chitosan  

Hong, Ju-Yeon (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Choi, Young-Jun (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Kim, Mi-Hyun (Division of Food Nutrition and Cooking, Taegu Science College)
Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Publication Information
Food Science and Preservation / v.16, no.1, 2009 , pp. 60-67 More about this Journal
Abstract
The purpose of this research was to develop the apple dressing sauce added pine mushroom (Tricholoma matsutake Sing.) and chitosan which has excellent functionality and scent. An apple dressing sauce with pine added to it was manufactured and tested for sensuality and also for quality changes during storage. The sensory test of the sauces added pine mushroom, the apple dressing sauce added pine mushroom and the apple dressing added pine mushroom and chitosan scored high points. The chromaticity of the apple dressing sauce with pine mushroom compared to the pine didn't show much difference in the L, a, b values and also in the sauces added pine and chitosan, the apple dressing showed less change. At $4^{\circ}C$ and 25, the viscosity of the sauces with pine mushroom showed a small increase in all samples as the storage duration went on. At $4^{\circ}C$, a continuous decrease of the pH was seen in all of the apple dressing sauce added with pine mushroom on storages and from 30 days the pH seemed to start increasing slightly. During storage, the titratable acidity in all samples of the apple dressing with pine mushroom at $4^{\circ}C$ and $25^{\cird}C$ seemed to some what increase as the term went on but there was no significant differences to the acidity. At $4^{\circ}C$, the total viable cells in the apple dressing with pine mushroom showed $1.7{\times}10^{2}CFU/g$ which was the lowest in the beginning of storage period but as the storage period grew longer the total viable cells increased in all of the samples.
Keywords
sauce; mushroom; chitosan; functionality; quality; apple;
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Times Cited By KSCI : 9  (Citation Analysis)
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