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간장을 첨가한 양하 피클의 저장 중 품질 특성Quality Characteristics of Yangha (Zingiber mioga Rosc) Pickle with Soy Sauce during Storage

Other Titles
Quality Characteristics of Yangha (Zingiber mioga Rosc) Pickle with Soy Sauce during Storage
Authors
김명현한영실
Issue Date
Jun-2016
Publisher
동아시아식생활학회
Keywords
Yangha; pickle; quality characteristics
Citation
동아시아식생활학회지, v.26, no.3, pp 260 - 270
Pages
11
Journal Title
동아시아식생활학회지
Volume
26
Number
3
Start Page
260
End Page
270
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/3393
DOI
10.17495/easdl.2016.6.26.3.260
ISSN
1225-6781
Abstract
The quality characteristics of Yangha pickles soaked in different concentrations of soy sauce (0∼40%) for 90 days were investigated. As a result, the pH and sweetness levels of pickles significantly increased with an increasing concentration of soy sauce in soaking solution (p<0.05). Saltiness was maintained at levels of approximately J1 0.10∼0.30%, J2 0.47∼0.90%, J3 0.90∼1.60%, J4 1.43∼2.30%, and J5 1.77∼3.07% during the storage periods. These results show that the saltiness of Yangha pickles was substantially lower than that of commercial pickles. Total cell number decreased until 45 days, after which it gradually increased. We observed no visible changes in reducing sugars during storage. The hardness increased with an increasing amount of soy sauce. J2 pickle (add 10% soy sauce) showed the highest scores for taste, flavor, texture, and overall acceptability.
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생활과학대학 > 식품영양학과 > 1. Journal Articles

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