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Effect of calcium chloride on the texture of pickled radish wrap

염화칼슘 첨가에 따른 쌈무의 조직감 개선 효과

  • Jeong, Eun-Jeong (Research Center for Industrial Development of Biofood Materials, Chonbuk National University) ;
  • Lee, Nam Keun (Research Center for Industrial Development of Biofood Materials, Chonbuk National University) ;
  • Yum, Eun Ji (Department of Food Science and Technology, Chonbuk National University) ;
  • Nam, Kang (Department of Food Science and Technology, Chonbuk National University) ;
  • Oh, Jisun (Research Center for Industrial Development of Biofood Materials, Chonbuk National University) ;
  • Kim, Yong-Sik (Research Center for Industrial Development of Biofood Materials, Chonbuk National University) ;
  • Park, Jun-Young (Korea Pickle Co., Ltd.) ;
  • Kim, Su-Jeong (Korea Pickle Co., Ltd.) ;
  • Jeong, Yong-Seob (Department of Food Science and Technology, Chonbuk National University)
  • 정은정 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 이남근 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 염은지 (전북대학교 식품공학과) ;
  • 남강 (전북대학교 식품공학과) ;
  • 오지선 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 김용식 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 박준영 (농업회사법인 한국절임(주)) ;
  • 김수정 (농업회사법인 한국절임(주)) ;
  • 정용섭 (전북대학교 식품공학과)
  • Received : 2014.12.05
  • Accepted : 2015.04.21
  • Published : 2015.06.30

Abstract

This study was conducted to evaluate the quality characteristics of pickled radish wrap supplemented with calcium chloride ($CaCl_2$) at different concentrations. With $CaCl_2$ supplementation, initial pH and acidity were 3.8~4.0 and 2.7~3.0% (w/v), respectively. During the 28 day-preservation at $4^{\circ}C$ or $50^{\circ}C$, the initial pH and acidity were maintained. However, when the pickled radish wrap was preserved at $25^{\circ}C$, it had lower pH (by 0.5) and higher acidity (by 1.9~2.2%) when compared with the initial values. The difference in color (${\Delta}E$-value) of the pickled radish wrap preserved at $50^{\circ}C$ was significant (${\Delta}E$-value 23~27), though the hardness of the sample prepared at $4^{\circ}C$ or $25^{\circ}C$ showed no distinguishable differences at various concentrations of $CaCl_2$ supplementation (0.1, 0.2, 03, 0.4, and 0.5%). However, once preserved at $50^{\circ}C$, it resulted in the greater hardness with the higher concentrations of $CaCl_2$ supplementation. In terms of softness, the overall trend in changes was similar to the hardness. A sensory evaluation using the samples preserved at $4^{\circ}C$ for 28 days demonstrated that the preparation with 0.4% $CaCl_2$ ranked highest in taste, hardness and overall acceptability. It wass suggested that supplementation with 0.4% $CaCl_2$ would be most appropriate to improve the textural properties of pickled radish wrap while maintaining its organoleptic quality.

Acknowledgement

Supported by : 농림축산식품부

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