ScholarWorks@숙명여자대학교

초록

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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