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진공 예냉처리가 포장 저장중 표고버섯의 품질에 미치는 영향
남궁배(Bae Nahmgung),김병삼(Byeong Sam Kim),김의웅(Oui Woung Kim),정진웅(Jin Woung Chung),김동철(Dong Chul Kim) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.4
The influence of vacuum cooling and modified atmospheric packaging was investigated about browning degree, polyphenoloxidase(PPO) activity and free amino acid of shiitake mushroom. During storage, surface browning was inhibited by precooling. PPO activities of shiitake mushroom was increased during storage. Especially, PPO activity was rapidly increased as surface browning was proceeded. And PVC-wrapped mushroom was lower than carton boxpacked mushroom in the changes of surface browning and PPO activity. Total free amino acid contents of shiitake mushroom was 2,510 ㎎% at harvest, but free amino acid content of shiitake mushroom decreased consistantly during storage. Precooled mushroom had more free amino acid content than non-precooled and their contents were fluctuated by storage temperature, packaging methods and storage periods.