Effect of King Oyster Mushroom (Pleurotus eryngii) Addition on the Quality of Kimchi during Fermentation

큰느타리버섯 첨가가 김치의 숙성 중 품질에 미치는 영향

  • Published : 2005.06.30

Abstract

Effect of king oyster mushroom (Pleurotus eryngii) on kimchi quality was evaluated during fermentation at $5^{\circ}C$. Kimchi showed rapid decrease in pH up to 7 days, and thereafter slowly decreased. Titratable acidity of kimchi was inversely proportional to pH of kimchi. Treatment of king oyster mushroom did not significantly affect total microbial and lactic acid bacterial counts in kimchi. Antioxidant activity and overall-eating quality of blanched king oyster mushroom-added kimchi were highest among samples tested.

Keywords

king oyster mushroom;Pleurotus eryngii;kimchi;fermentation;blanching;radical scavenging activity

References

  1. Cheigh HS, Park KY. Biochemical, microbiological and nutrional aspects of kimchi. Food Sci. Nutr. 34: 88-116 (1994)
  2. Lee GD, Jeong YJ. Optimization on organolpetic properties of red pepper jam by response surface methodology. J. Korean Soc. Food Sci. Nutr. 28: 1269-1274 (1999)
  3. Park WP, Park KD. Effect of whey calcium on the quality characteristics of kimchi. J. Food Preserv. 11: 34-37 (2004)
  4. Lo KM, Cheung Peter CK. Antioxidant activity of extracts from the fruiting bodies of Agrocybe aegerita var. alba. Food Chem. 89:533-539(2005) https://doi.org/10.1016/j.foodchem.2004.03.006
  5. Jang MS, Eun JB, Ushio H, Ohshima T. Antioxidative properties of mushroom Flammulina velutipes crude extract on the oxidation of cod liver oil in emulsion. Food Sci. Biotechnol. 13: 215-218 (2004)
  6. Park KU, Kim JY, Cho YS, Yee ST, Jeong CH, Kang KS, Seo KL. Anticancer and immuno-activity of onion kimchi methanol extract. J. Korean Food Sci. Nutr. 33: 1439-1444 (2004) https://doi.org/10.3746/jkfn.2004.33.9.1439
  7. Zadrazil F. The ecology and industrial production of Pleurotus ostreauts, Pleurotus florida, Pleurotus cornucopiae, and Pleurotus eryngii. Mushroom Science IX (Part 1): 621-655 (1974)
  8. Song TH, Kim SS. A study on the effect of ginseng on quality characteristics of kimchi. Korean J. Soc. Food Sci. 7: 81-88 (1991)
  9. Mau JL, Chao OR, Wu KT. Antioxidant properties of methanolic extracts from several ear mushrooms. J. Agric. Food Chem. 49: 5461-5467(2001) https://doi.org/10.1021/jf010637h
  10. Kang TS, Kang MS, Sung JM, Kang AS, Shon HR, Lee SY. Effect of Pleurotus eryngii on the blood glucose and cholesterol in diabetic rats. Korean J. Mycol. 29: 86-90 (2001)
  11. Mau JL, Lin HC, Song SF. Antioxidant properties of several specialty mushrooms. Food Res. Intl. 35: 519-526 (2002) https://doi.org/10.1016/S0963-9969(01)00150-8
  12. Han SY, Park MS, Seo KL. Changes in the food components during storage of oyster mushroom kimchi. Korean J. Food Pre-serv. 9: 51-55 (2002)
  13. Cheung LM, Cheung Peter CK, Ooi Vincent EC. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem. 81: 249-255 (2003) https://doi.org/10.1016/S0308-8146(02)00419-3
  14. Song YS, Kim SH, SA JH, Jin CB, Lim CJ, Park EH. Angi-angiogenic, antioxidant and xanthine oxidase inhibition activities of the mushroom Phellinus linteus. J. Ethnopharmacol. 88: 113-116 (2003) https://doi.org/10.1016/S0378-8741(03)00178-8
  15. Blois MS. Antioxidant by the use of a stable free radical. Nature 181:1199-1200(1958) https://doi.org/10.1038/1811199a0
  16. Han SY, Park MS, Seo KL. Biological activities of oyster mushroom kimchi. J. Food Preserv. 9: 56-60 2002
  17. Scheeman BO. Soluble vs. insoluble fiber-different physiological responses. Food Technol. 41: 81-82 (1987)
  18. Cheigh MJ, Han JS, Lee SH, Park KY. Standardization of ingredient ratios of Wooung kimchi. J. Korean Soc. Food Sci. Nutr. 27:618-624(1998)
  19. Mau JL, Chang CN, Huang SJ, Chen CC. Antioxidant properties of methanolic extracts from Grifola jrondosa, Morchella escu-lenta and Termitomyces alvuminosus mycelia. Food Chem. 87: 111-118(2004) https://doi.org/10.1016/j.foodchem.2003.10.026
  20. Cui Y, Kim DS, Park KC. Antioxidant effect of Inonotus obliq-uus. J. Ethnopharmacol. 96: 79-85 (2005) https://doi.org/10.1016/j.jep.2004.08.037
  21. Chang ST, Buswell JA, Chiu SW. Mushroom biology and mushroom product. The Chinese University Press, Hong Kong. pp. 3-17(1993)