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Effects of Various Thermal Treatments on Physicochemical and Nutritional Properties of Shiitake Mushrooms

열처리 방법에 따른 표고버섯의 이화학적 특성 및 영양학적 분석

  • Lee, Jung-Gyu (Department of Bioresources and Food Science, Konkuk University) ;
  • Kim, Kwang-Il (Department of Bioresources and Food Science, Konkuk University) ;
  • Hwang, In-Guk (National Academy of Agricultural Science, Rural Development Administration) ;
  • Yoo, Seon-Mi (National Academy of Agricultural Science, Rural Development Administration) ;
  • Min, Sang-Gi (Department of Bioresource and Food Sciences, Konkuk University) ;
  • Choi, Mi-Jung (Department of Bioresources and Food Science, Konkuk University)
  • 이중규 (건국대학교 생명자원식품공학과) ;
  • 김광일 (건국대학교 생명자원식품공학과) ;
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 민상기 (건국대학교 바이오산업공학과) ;
  • 최미정 (건국대학교 생명자원식품공학과)
  • Received : 2015.01.30
  • Accepted : 2015.04.24
  • Published : 2015.06.30

Abstract

In the food industry, thermal treatment is an important process for extending shelf-life of foods. However, heating process affects the physicochemical, nutritional, and microbial properties of foodstuff such as color, texture, pH, and proximate compositions. This study was conducted to select an optimal thermal treatment by observing physicochemical, nutritional, and microbial effects of shiitake mushrooms with different thermal treatment methods. Shiitake mushrooms were washed and sliced equally ($5cm{\times}0.5cm{\times}0.5cm$) and then heat-treated by three methods. Samples were heated in $100^{\circ}C$ boiling water, steamed for 10 min, or pan fried at $130^{\circ}C$ for 4 min. Total color difference values showed significantly increasing tendency with treatment time. For pH values, boiling water-treated mushrooms showed increasing tendency according to increased thermal treatment. For the results of hardness, boiling water or pan frying-treated mushrooms showed reduced tendency within 1 min. In the case of steam-treated mushrooms, hardness values were maintained for 1 min. Organic acid contents of steam-treated sample showed the lowest value among treatments. For microbial counts, steam-treated samples for 3 min showed the lowest value. Consequently, the results of this study suggest that steam treatment could be the optimal thermal treatment to minimize quality loss of shiitake mushrooms.

Acknowledgement

Supported by : 농촌진흥청

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