DOI QR코드

DOI QR Code

Quality Characteristics of Low Salt, Low Sodium Oiji (Traditional Korean Cucumber Pickles) by the Addition of Sea Tangle Powder

다시마 분말 첨가에 따른 저염 및 저나트륨 오이지의 품질특성

  • Kim, Gumjung (Department of Culinary Science and Food Service Management, Kyunghee University) ;
  • Yang, Jiwon (Department of Foodservice Management, Kyunghee University) ;
  • Lee, Kyunghee (Department of Foodservice Management, Kyunghee University)
  • 김금정 (경희대학교 조리외식경영학과) ;
  • 양지원 (경희대학교 외식경영학과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Received : 2019.08.06
  • Accepted : 2019.08.12
  • Published : 2019.08.31

Abstract

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

Keywords

Quality characteristics;low salt;low sodium;Oiji;sea tangle powder

References

  1. Bae TJ, Kang DS. 2000. Processing of powdered seasoning material from sea tangle. Korean J. Food & Nutr., 13(6): 521-528
  2. Chobanian AV, Hill M. 2000. National heart, lung, and blood institute workshop on sodium and blood pressure. A critical review of current scientific evidence. Hypertension, 35(4):858-863 https://doi.org/10.1161/01.HYP.35.4.858
  3. Choi HS, Ku KH, Kim HG, Kim WJ. 1990. Combined effect of salts mixture addition and brining in hot solution on the korean pickle fermentation. Food Sci. Biotechnol., 22(7): 865-870
  4. Ha SH, Kang SA. 2018. Effect of addition of mushroom and sea tangle extracts and mustard leaf on anti-oxidant properties of Kimchi. Korean J. Food Nutr., 31(4):471-477
  5. Ha JO, Park KY. 2000. Na-binding capacity of alginate and development of sea tangle added Kimchi. J. Korean Soc. Food Sci. Nutr., 29(6):995-1002
  6. Han BR. 1999. 100 Kimchi We Need to Know. Hyunamsa Seoul, Korea, pp 10
  7. Im JH, Park SS, Jeong JW, Park KJ, Seo KH, Sung JM. 2013. Quality Characteristics of Kimchi ermented with Abalone or Sea Tangle Extracts. J. Korean Soc. Food Sci. Nutr., 42(3):450-456 https://doi.org/10.3746/jkfn.2013.42.3.450
  8. Jung SJ. 1990. Korean Cooking. Sinkwang Press, Seoul, Korea, pp 41-42
  9. Kim JA, Kim YH, Ahn MY, Lee YK. 2012. Measurements of salinity and salt content by menu types served at industry foodservice operations in Daegu. Korean J. Community Nutr., 17(5):637-651 https://doi.org/10.5720/kjcn.2012.17.5.637
  10. Kim KJ, Lee KH. 2019. Optimization of Salt Concentration in Low-Salted Oiji (Traditional Korean Cucumber Pickle). J. East Asian. Soc. Diet. Life, 29(1):19-26 https://doi.org/10.17495/easdl.2019.2.29.1.19
  11. Kim MY, Kim M, Hwang JH, Kim SH, Jeong YJ. 2017. Comparison of quality characteristics of Doenjang reduced of sodium content. Korean J. Food Preserv., 24(6):771-777
  12. Koo JG, Choi YS, Kwak JK. 2001. Blood-anticoagulant activity of fucoidans from Sporophylls of Undaria Pinnatifida, Laminaria Religiosa, Hizikia Fusiforme and Sargassum Fulvellum in Korea. Kor. J. Fish Aquat. Sci., 34(5):515-520
  13. Ku HS, Noh JS, Kim HJ, Cheigh HS, Song YO. 2007a. Antioxidant effects of sea tangle added Korean cabbage Kimchi in vitro and in vivo. J. Korean Soc. Food Sci. Nutr., 36: 1497-1502 https://doi.org/10.3746/jkfn.2007.36.12.1497
  14. Ku HS, Noh JS, Yun YR, Kim HJ, Kwon MJ, Cheigh HS, Song OK. 2007b. Weight reduction and lipid lowering effect of sea tangle added Korean cabbage Kimchi. J. Kor. Soc. Food Sci. Nutr., 36:1140-1147 https://doi.org/10.3746/jkfn.2007.36.9.1140
  15. Kumanyika SK. 2007. Long term effects of dietary sodium reduction on cardiovascular disease outcomes: observational follow-up of the trials of hypertension prevention (TOHP). BMJ, 334(7599):885-893 https://doi.org/10.1136/bmj.39147.604896.55
  16. Lee MW, Lee IS. 2016. Quality characteristics of Jeungpyun prepared with brown rice and sea tangle powder. Korean J. Food Cook Sci., 32(2):178-187 https://doi.org/10.9724/kfcs.2016.32.2.178
  17. Meneton P, Jeunemaitre X, Wardener HE, Mac Gregor GA. 2005. Links between dietary salt intake, renal salt handling, blood pressure, and cardiovascular diseases. Physiol. Rev., 85(2):679-715 https://doi.org/10.1152/physrev.00056.2003
  18. Ministry of Health & Welfare. 2017. Korea National Health and Nutrition Examination Survey 2016
  19. Oh SI, Sung JM, Lee KJ. 2014. Physicochemical characteristics and antioxidative effects of barley soybean paste (Doenjang) containing kelp extracts. J. Korean Soc. Food Sci. Nutr., 43(12):1843-1851 https://doi.org/10.3746/jkfn.2014.43.12.1843
  20. Oh SK, Kim KW, Park WM, Kim NH, Bae SO, Choi MR. 2015. Quality characteristics of Dolsan leaf mustard kimchi added with seasoning of sea tangle and Lentinus Edodes. Journal of Life Science., 25(5):557-567 https://doi.org/10.5352/JLS.2015.25.5.557
  21. Oh SK, Kim KW, Park WM, Kim NH, Bae SO, Choi MR. 2015. Quality characteristics of Dolsan leaf mustard kimchi added with seasoning of sea tangle and Lentinus Edodes. J. Life Sci., 25(5):557-567 https://doi.org/10.5352/JLS.2015.25.5.557
  22. Park MW, Park YK, Jang MS. 1994. Changes of Physicochemical and Sensory Characteristics of Korean Pickled Cucumber with Different Preparation Methods. J. Korean Soc. Food Sci. Nutr., 23(4):634-640
  23. Park MW, Park YK, Jang MS. 1995. Changes in pectic substances of Korean pickled cucumbers with different preparation methods. J. Korean Soc. Food Sci. Nutr., 24(1):133-140
  24. Sunjae. 2005. Temple Food of Sunjae Monk. Design-house, Seoul, Korea, pp 34-36
  25. The Korean Nutrition Society. 2005. Dietary Referance Intake for Korean
  26. Tsugane S. 2005. Salt, salted food intake, and risk of gastric cancer: epidemiologic evidence. Cancer Sci., 96(1):1-6 https://doi.org/10.1111/j.1349-7006.2005.00006.x
  27. Wardner de HE, MacGregor GA. 2002. Harmful effects of dietary salt in addition to hypertension. J. Human Hypertens., 16(4):213-223 https://doi.org/10.1038/sj.jhh.1001374
  28. Yang YK, Shim EG, Kim JH. 2018. Development of low sodium menu applicable to institutional food service. J. Korean Soc. Food Cult., 33(5):411-425
  29. Yoon S, Lee JS, Hong WS. 1989. Effect of different processes on texture of fermented cucumber pickles. J. Korean Soc. Food Cult., 4(1):103-108
  30. National fishery products quality management service. Ichthyophagy information. Available from: https://www.nfqs.go.kr/2013/contents.asp?m=5&s=4&s2=2_a&seq=5, [accessed 2017. 01.01.]
  31. AOAC. 2000. Official methods of analysis. 15th ed. Association of Official analytical chemists. Washington DC