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NTIS 바로가기한국조리학회지 = The Korean journal of culinary research, v.21 no.1, 2015년, pp.235 - 249
This study was carried out to investigate the flavor changes of Lentinus edodes at different storage temperatures, time and natural additives using an electronic nose with six metal oxide sensors. To preserve good quality of modified atmosphere packaged Lentinus edodes, Four natural additives(Artemi...
핵심어 | 질문 | 논문에서 추출한 답변 |
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표고버섯의 분류학적 위치는 무엇인가? | 표고버섯(Lentinus edodes)은 담자균강 주름버섯목 느타리과 잣버섯속에 속하는 식용버섯으로 한국에서는 표고(瓢菰), 중국에서는 향고(香苦),일본에서는 shiitake, 서구에서는 oak mushroom이라 한다(Kim YJ & Chai JK 2004). 표고버섯은 단백질, 비타민 B군, 무기질 등 각종 영양소를 함유하고 있고, 특유의 맛과 향을 가지고 있어 전 세계적으로 많이 먹고 있는 기호식품이다. | |
건조 표고버섯에서 시간 경과에 따라 감소하는 향기 성분은 무엇인가? | 또한, 버섯의 향기는 수확 후 저장, 가공 및 건조과정에서쉽게 변화하는 것으로 알려져 있어서, 신선한 한국산 표고버섯에서는 1-octen-3-ol이 전체 향기성분의 약 74.7%, 건조 표고버섯에서는 1,2,4-trithiolane이 약 66.3%를 차지하는 것으로 분석되었고, 시간의 경과에 따라 1-octen-3-ol이 감소한다고 하였다(Hong JS et al 1988). 이처럼 저장기간 동안 발생하는 향을 분석하게 되면 표고버섯의 신선도나 품질을 예측할 수 있을 것이다. | |
건조 표고버섯의 포장법 중 modified atmosphere 포장법의 문제점은? | 그 중 MA 포장방법이 다른 저장법에 비해 경제적 부담이 상대적으로 적기 때문에 많이 이용되고 있는데, 신선한 표고버섯을 예냉처리한 후 저온에서 MA 포장을 하여도 왕성한 호흡 및 증산작용에 의한 결과로, 위조현상과 페놀 산화효소에 의한 갈변현상, 곰팡이에 의한 부패현상 등에 의하여 30일 이상 보관이 어려우며, 상온에서는 유통기간이 3~4일에 지나지 않는 문제점이 있다. 그래서 포장재 종류나 포장 내의 공기조성 변화로 이러한 문제를 막으려고 하는 연구가 진행되었다(Jeong MC et al 2001; Choi MH & Kim GH2003; Kim KS et al 2003). |
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