반응표면법을 이용한 양송이버섯 피클의 관능적 특성 최적화Optimization on Organoleptic Properties of Mushroom (Agaricus bisporus) Pickles using Response Surface Methodology
- Other Titles
- Optimization on Organoleptic Properties of Mushroom (Agaricus bisporus) Pickles using Response Surface Methodology
- Authors
- 김옥선; 주나미
- Issue Date
- Apr-2004
- Publisher
- 한국식품조리과학회
- Keywords
- pickle; mushroom (Agaricus bisporus); organoleptic properties; response surface methodology; pickle; mushroom (Agaricus bisporus); organoleptic properties; response surface methodology
- Citation
- 한국식품조리과학회지, v.20, no.2, pp 158 - 163
- Pages
- 6
- Journal Title
- 한국식품조리과학회지
- Volume
- 20
- Number
- 2
- Start Page
- 158
- End Page
- 163
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/9643
- ISSN
- 2287-1780
2287-1772
- Abstract
- The purpose of this study was to determine the organoleptic properties of mushroom pickles made at various compounding ratios according to central composite design for optimum organoleptic properties. In this study, various kinds of mushroom pickle were made at different compounding ratios of vinegar, sugar and salt-critical ingredients of the pickle recipe and the products were presented to an expert panel, who graded the subjects in 7 degrees for 5 items: color, flavor, hardness, taste and overall quality. As a result of sensory quality, mushroom pickles with 300g of vinegar, 150g of sugar and 60g of salt achieved the highest grade. Meanwhile, the results of Response Surface Methodology were different from the sensory quality results, showing that the optimum mixing conditions for overall organoleptic properties of mushroom pickle were 279.58g of vinegar, 179.34g of sugar and 59.09g of salt. (Ed- based on this conflict in results, I suggest that you make a final recommendation, of either the first, the second,or perhaps an intermediate, ratio)
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