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Quality Characteristics of Cedrela sinensis Shoot by Soy Sauce Seasoning Conditions

참죽 순의 간장 절임 배합비에 따른 품질 특성

  • Kim, Sun Hwa (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Myung-Hee (Department of Fermentation and Health Food, Kyungbuk College of Science) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
  • 김선화 (계명대학교 식품가공학과) ;
  • 이명희 (경북과학대학 바이오식품과) ;
  • 정용진 (계명대학교 식품가공학과)
  • Received : 2012.09.17
  • Accepted : 2012.11.09
  • Published : 2012.12.30

Abstract

This study was to examine the quality characteristics of Cedrela shoots according to soy sauce conditions. First, the results were on solid samples (pickled Cedrela sinensis shoot) as follows: The pH and acidity of Cedrela shoots tended to decrease slightly in the licorice added section. The sugar content and salinity of Cedrela shoots tended to decrease gradually during the storage period. The color values of Cedrela shoots tended to change from green to dark green due to soy sauce as their storage periods. The texture of Cedrela shoots had differences according to their unique characteristics, but the change was small in the licorice added section. The overall preference appeared most high in P1-1. Next, the results were on Liquid samples (soy sauce) as follows: The pH and acidity of soy sauce tended to decrease gradually during the storage period. The sugar content and salinity did not change a lot. Microorganisms were not detected during the storage period in the established conditions. Therefore, the conditions for quality changes about pickling soy sauce during the storage period have been established and it can be anticipated to commercialize various pickle food using Cedrela shoots.

Acknowledgement

Supported by : 농촌진흥청

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