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This study investigated that anti-browning effects of Atractylodis Rhizoma Alba extract and L-cysteine combination. Mushrooms were dipped in solutions (0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine) for 3 min. The dipped mushrooms were packaged in a polystyrene (PS) tray and wrapped with a polyvinyl chloride (PVC) film, and stored for 14 days at 10℃. The browning inhibition activity (Hunter L, a, b color scale and tyrosinase inhibition activity) and quality changes (weight loss rate, gas composition, firmness and sensory evaluation) were analyzed during storage period. After 14 days, the Hunter L and ΔE value of mushrooms treated in 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine were 87.24 and 5.56, respectively. The mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine also showed higher firmness (13.31 N) and smaller weight loss rate (2.87%) than the untreated mushroom (11.42 N, 3.04%) on storage day 14. During storage period, the sensory evaluation showed that overall acceptability of mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine were higher than those of the untreated mushrooms, except those that were stored for five days. Overall, the mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine had a higher tyrosinase inhibition activity than the untreated mushrooms during storage period. This study suggests that the browning of the mushrooms treated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine solution were inhibited, and the that their shelf life was extended.

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유통 및 저장 온도에 따른 오디의 품질의 변화 박주현, 최정희, 홍석인, 정문철, 김동만 pp.141-150

수확시의 숙도에 따른 저온저장 중 토마토의 품질인자의 변화 최정희, 정문철, 김동만 pp.151-157

단위포장 방법에 따른 유과의 저장 중 품질 특성 장민준, 이근택 pp.158-165

Phytoncide 처리가 신선편이 양상추의 저장 중 이화학적, 미생물학적 및 관능적 특성에 미치는 영향 김도희, 김한빛, 문광덕 pp.166-172

백출 추출물과 L-cysteine의 병용처리가 양송이버섯의 갈변억제에 미치는 영향 이다움, 김건희 pp.173-181

봄 배추 품종별 품질 특성 비교 이광희, 곽한섭, 정지원, 이은준, 정다미, 강기용, 채경일, 윤석훈, 장미란, 조순덕 [외] pp.182-190

메주의 배합비를 달리한 밀된장의 품질특성 이경란, 고유진, 김은자, 김일훈, 심기환, 김영기, 류충호 pp.191-198

땅콩나물 분말 첨가가 대두요구르트의 품질 및 항산화능에 미치는 영향 김재용, 권순재, 강혜인, 이주혜, 강점순, 서권일 pp.199-206

SPME를 이용한 참외와인의 휘발성 향기성분의 모니터링 조용준, 김옥미, 정용진 pp.207-214

마이크로파 조사처리 돈육등심의 4℃ 저장 중 이화학적 및 미생물학적 변화 강호진, 박종대, 이현유, 금준석 pp.215-221

국내 육성 배 신품종의 과실 부위별 항산화활성 최장전, 임순희, 최진호, 박장현, 남승희, 이한찬 pp.222-226

홍화씨의 식품학적 성분 분석 및 항균활성 유석영, 이영준, 강석남, 이성갑, 장중영, 이효구, 임정호, 이옥환 pp.227-233

하고초(Prunella vulgaris) 추출물의 생리활성 김진성, 이주영, 박기태, 안봉전, 이선호, 조영제 pp.234-241

(+)-Catechin 가열처리에 의한 항산화 활성물질 분리 및 pancreatic lipase 저해활성 평가 손아영, 이진태, 권오준, 김태완, 김태훈 pp.242-249

딸기과실 표면에서 Escherc[h]ia coli DH5α::gfp 증식 윤혜정, 박경훈, 류경열, 윤종철, 김병석 pp.250-256

양파주의 최적 발효조건 모니터링 최인학, 조덕조, 이기동 pp.257-264

블루베리 분말을 첨가한 양갱의 품질 특성 한지민, 정해정 pp.265-271

한약재 첨가량에 따른 한방 삼계탕의 이화학적 및 관능적 특성 정대윤, 황수정, 범서우, 김건희, 은종방 pp.272-277

식이유황 급여에 따른 계육의 생리적 변화 신장식, 김민아, 이상한 pp.278-283

홍조류 추출물을 이용한 오미자의 탈수 및 건조 김남호, 조완신, 송경빈 pp.284-288

참고문헌 (43건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
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