Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Properties of Kimch by the Addition of King Oyster Mushroom(Pleurotus eryngii) during Fermentation

큰느타리버섯 첨가량에 따른 김치의 품질 특성

  • Kim Jeong-Han (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Jang Myoung-Jun (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Choi Jong-In (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Ha Tae-Moon (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Chung Jae-Woon (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Chi Jeong-Hyun (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Ju Young-Cheoul (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services)
  • 김정한 (경기도농업기술원 버섯연구소) ;
  • 장명준 (경기도농업기술원 버섯연구소) ;
  • 최종인 (경기도농업기술원 버섯연구소) ;
  • 하태문 (경기도농업기술원 버섯연구소) ;
  • 정계운 (경기도농업기술원 버섯연구소) ;
  • 지정현 (경기도농업기술원 버섯연구소) ;
  • 주영철 (경기도농업기술원 버섯연구소)
  • Published : 2005.06.01
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Abstract

Quality properties of Kimchi added with king oyster mushroom(Pleurotus eryngil) was evaluated during the fermentation at $5^{\circ}C$. Until 7 days, pH of Kimdhi was rapidly decreased. The titratable acidity of Kimchi was in inverse state to the pH. Kimchi added with the mushroom showed a lower pH with a higher titratable acidity than those of control. Total microbial load and lactic acid bacterial count were maximized at 18 days, thereafter slowly decreased. king oyster mushroom Kimchi added with showed an antioxidant activity. The effect was dependent fo the amount of much room, and radical scavenging activity and content of total phenolic compounds was the highest in eddition of $30\%$ king oyster mushroom.

김치에 큰느타리버섯을 첨가하여 숙성시키면서 품질특성의 변화를 측정하였다. 버섯 첨가량에 따른 김치의 pH를 측정 한 결과 대조구보다 버섯첨가구의 pH가 전반적으로 약간 낮게 나타났으며, 적정산도는 pH와 반대로 버섯의 첨가량이 높을수록 적정산도가 높았다. 큰느타리버섯 첨가에 따른 김치의 총균수 및 유산균수는 숙성 18일경에 모두 최대치를 보였으며, 이후에는 조금 감소하였다. 특히 버섯 $30\%$ 처리구는 총균수 및 유산균수 모두에서 미생물 억제현상이 관찰되었다. 큰느타리버섯 첨가량에 따른 김치의 라디컬 소거능 및 총페놀함량은 첨가량에 비례하여 증가하였으며, 이는 버섯에 존재하는 항산화성 페놀성분에 의한 것으로 생각된다.

Keywords

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