Browse > Article
http://dx.doi.org/10.7318/KJFC/2018.33.5.444

Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi  

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)
Publication Information
Journal of the Korean Society of Food Culture / v.33, no.5, 2018 , pp. 444-450 More about this Journal
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
Soy sauce; mushrooms (Pleurotus eryngii) jangachi; sugar content; quality characteristics; sensory evaluation;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Shim KH, Choi OJ. 2012. Quality characteristics of low-salted yacon pickles with leaf-mustard and pepper. Korean J. Food Sci. Technol 44(5):545-552.   DOI
2 Shim KH. 2012. Quality characteristic of low salted yacon jangachi using soybean sauce. Korean J. Community Living Science, 23(1):79-88   DOI
3 Song JE, Kim MS, Han JS. 1995. Effects of the salting of chinese cabbage on taste and fermentation of kimchi. Korean J. Soc. Food Sci., 11:226-232
4 Weon MK, Lee YJ. 2013. Consumer's perception, preference and intake frequency of jangachi (Korean pickle) by age for developing low salt jangachi. Korean J. Culinary Res., 19(5):249-263
5 Park ML. 2008. A study on the characteristics of pine-tree mushroom (ticholoma matsutake sng.) pickle for the standard recipe. Korean J. Culinary Res., 14:55-66
6 Jeong DY, Kim YS, Jung ST, Shin DH. 2006. Changes in physicochemical characteristics during soaking of persimmon pickles treated with organic acid and sugars. Korean J. Food Sci. Technol., 38:392-399
7 Ahn JS. 1987. Study on the aroma and nutritional components of Korean edible mushroom. Ph. D. Thesis of Dankook Uni. Korea
8 AOAC. 1995. Official method of analysis. 16th ed, association of official analytical chemists, washington, DC, USA. p 31
9 Guilen F, Munoz D, Gomez-Toribio V, Martinez AT, Martinez MJ. 2000. Oxygen activation during oxidation of methoxy hydroquinones by laccase from Pleurotus eryngii. Applied & Environmental Microbiology 66(1):170-175   DOI
10 Hong MS, Kim KH, Yook HS. 2012. Quality changes in unripe peaches janachi according to cultivar during storage. J. Korean Soc. Food Sci. Nutr., 41:1577-1583   DOI
11 Jung EA, Choi SK, Nam KY. 2011. Quality and sensory characteristics of low-salt fermented king mushroom (jjangachi) added with different amounts of soy sauce. Korean J. Culinary Res., 17(5):231-240
12 Jung HA, Jung HS, Joo NM. 2007. Quality characteristics of whole and peeled garlic jangachi (korean pickle) by aging period. Korean J. Food Cookery Sci., 23:940-946
13 Kang NS, Kim JH, Kim JK. 2008 Quality characteristics of onion jangachi during aging. Korean J. Food Preserv., 15:796-803
14 Kim DJ, Kim MS, Lee YS, Sohn HY. 2013. Quality evaluation of the home made soy sauce jangachi, korean traditional pickle, prepared by the head families of andong, Korea. Korean J. Microbiol. Biotechnol., 41(3):311-319   DOI
15 Kim CH, Yang YH, Lee KJ, Park WS, Kim MR. 2005. Quality characteristics of pickled cucumber prepared with dry salting methods during storage. J. Korean Soc. Food Sci. Nutr., 34:721-728   DOI
16 Kim SC, Kim SY, Ha HC, Park KS, Lee JS. 2001. The preparation of mushroom pickles and change in quality during storage. J East Asian Soc Dietary Life 11(5):400-408
17 Kim JG, Kang YM, Eum GS, Ko YM, Kim TY. 2003. Antioxidative activity and antimicrobial activity of extracts from medicinal plants (akebia quinate decaisn, sirusfluviatilis a. gray, gardenia jasminoides for grandiflora makino). J. Agric. Life Sci., 37:69-75
18 Kim JH, Kim JK. 2008. Effect of maturation solution composition on the physicochemical properties of onion jangaji. Korean J. Food Preserv., 15:816-823
19 Kim OS, Joo NM. 2004. Optimization on organoleptic properties of mushroom (agaricus bisporus) pickles using response surface methodology. Korean J. Soc. Food Cookery Sci., 20(2):158-163
20 Lee BW, Kim TJ, Choi SH, Im GH, Yoo MY. 1995. Physical properties of the dietary fiber prepared from Lentinus edodes mycelia. Korean J. Food Sci. Technol., 27:147-150
21 Lee GD, Kwon JH, Kim JG, Kim HK. 1997. Optimization of sensory properties in preparation of canned oyster mushroom. Korean J. Sci. Food Sci. Nutr., 26:443-449
22 Lee JM, Lee HR, Nam SM. 2002. Optimization for pretreatment condition according to salt concentration and soaking time in the preparation of perilla jangachi. Korean J. Dietary Culture, 17:70-77
23 Lee SH, Kang KM. 2015. Quality characteristics of low salt kalopanax pictus shoot jangajji using soybean sauce. J. Korean Soc. Food Sci. Nutr., 44(1):104-110   DOI
24 Ma SJ. 1983. Effects of the substances extracted from dried mushroom (Lentinus edodes) by several organic solvents on the stability of fat. Korean J. Food Sci. Technol., 15:150-154
25 Nam SM, Lee HR, Lee JM. 2003. Removal efficiency of residual pesticides during processing of perilla jangachi preparation. Korean J. Food Culture, 18:562-568