느타리버섯의 품종별 특성 및 맛성분 비교
(주)코리아스칼라
- 최초 등록일
- 2023.10.09
- 최종 저작일
- 2023.09
- 6페이지/ 어도비 PDF
- 가격 4,000원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국버섯학회
ㆍ수록지정보 : 한국버섯학회지 / 21권 / 3호
ㆍ저자명 : 신복음, 안예향, 이정진, 이용선, 이영순
목차
서 론
재료 및 방법
재료 준비
염도 및 당도
수분함량 및 데친 후 수축률
색도 측정
유리아미노산 및 핵산 분석
감칠맛 농도 당량
통계분석
결과 및 고찰
느타리버섯 품종별 염도, 당도, 수분함량 및 수축률
데치기 전, 후 품종별 색도
유리아미노산 및 핵산
요 약
감사의 글
영어 초록
In this study, the characteristics and taste components of six different oyster mushroom cultivars (Gonji-7ho, Santari, Baekseon, Chunchu, Suhan, and Heuktari) were analyzed and compared. The Heuktari mushroom pileus had the lowest brightness index (32.8) and remained dark (brightness index: 30.5) even after blanching. The moisture content of the mushrooms was approximately 90%. The salinity and sugar contents were highest in Heuktari (5.7% and 7.1%, respectively). Gonji -7ho had the highest contraction rates, with a length contraction rate of 16.4% and thickness contraction rate of 23.9%. The total amino acid content was highest in Heuktari (537.8 mg/100 g), but the glutamine content contributing to umami taste was highest in Santari (59.4 mg/100 g) and the aspartic acid content was highest in Baekseon (33.1 mg/100 g). Among the 5?-nucleotide components, guanosine monophosphate, which enhances umami taste, was highest in Baekseon (0.7 mg/g). Baekseon was also calculated to have the highest umami taste concentration based on amino acid and nucleic acid contents (12.7 g/100 g). The results of this study serve as valuable basic data on the physicochemical characteristics of oyster mushroom cultivars grown in Korea.
참고 자료
없음
"한국버섯학회지"의 다른 논문
더보기 (5/10)