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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
김옥선주나미
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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생활과학대학 (식품영양학과)
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