Effect of Sodium Chloride Concentrations and Storage Periods on Characteristics of Kakdugi

소금농도 및 저장기간이 깍두기의 특성에 미치는 영향

  • Kim, So-Yeon (Department of Foods & Nutrition, Ewha Woman's University) ;
  • Kim, Kwang-Ok (Department of Foods & Nutrition, Ewha Woman's University)
  • 김소연 (이화여자대학교 식품영양학과) ;
  • 김광옥 (이화여자대학교 식품영양학과)
  • Published : 1989.06.01


This study was conducted to examine the effects of salt concentrations (1,2 and 37)) and storage periods on the characteristics of Kakdugi (Korea seasoned pickles of cubed radish roots) stored at $20^{\circ}C$. The sensory characteristics, pH, titratable acidity, non-volatile organic acids were measured. The results of sensory evaluation on Kakdugi containing 1,2 or 30% sodium chloride stored for 4 or 8 days indicated that there were significant differences among them expecially ill firmness, crispness and salty taste. As storage period increased, titratable acidity, sour taste, non-volatile organic acid contents of the samples increased. The changes were greater in Kakdugi with 2% sodium chloride. Major non-volatile organic acids were identified as lactic acid, citric acid and succinic acid. The sour taste of Kakdugi was closely related to the contents of non-volatile organic acid and titratable acidity.


Kakdugi;salt concentrations;sensory characteristics;titratable acidity;nonvolatile organic acids