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Comparison of the Quality Characteristics of Radish by Soaking Using Sun-dried Salt and Leuconostoc starter

무 절임 제조 시 천일염과 스타터 첨가에 따른 품질특성 비교

  • Na, Jong-Min (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Jin, Yong-Xie (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Kim, Se-Na (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Kim, Jung-Bong (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Cho, Young-Suk (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Kim, Kwang-Yup (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Kim, Haeng-Ryan (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA) ;
  • Kim, So-Young (Functional Food & Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Sciences(NAAS), RDA)
  • 나종민 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김영섭 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김세나 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김정봉 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 조영숙 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김광엽 (충북대학교 식품공학과) ;
  • 김행란 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김소영 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과)
  • Received : 2012.06.14
  • Accepted : 2012.11.04
  • Published : 2012.12.30

Abstract

In this study, the effects of the use of a starter on radish soaked at $4^{\circ}C$ for 28 days using two kinds of domestic sun-dried salt (white and gray salt) were determined. As a result, the moisture contents of the radish soaked with white and gray salt were 7.93 and 4.50%, respectively. The salinity levels were found to be equal (90%). No significant difference was found between the two groups in terms of the mineral contents of the salts therein ($37812.41{\pm}1922.95$ and $39755.13{\pm}1205.70$ mg/100 g, respectively). However, iron and zinc contents of gray salt were higher than those of white salt while the calcium, potassium, and magnesium contents were lower than those of white salt. After the addition of the starter, the sugar content increased, the pH decreased, and the total acidity rapidly decreased compared with the non-starter group during fermentation. The total microorganism count of the two groups increased during the fermentation period of 28 days. From the initial fermentation for 7 days, the lactic acid bacteria in the non-starter group increased while those in the leuconostoc starter group steadily increased within the whole fermentation period. The Leuconostoc spp. in non-starter group increased, but that in the starter group decreased to pH 4.0 on day 14.

Acknowledgement

Supported by : 농촌진흥청

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