Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Physicochemical and Sensory Characteristics of Turnip Pickle Prepared with Different Pickling Spices During Storage

Pickling Spice를 달리하여 제조한 순무 피클 저장 중 이화학적ㆍ관능적 특성

  • 오상희 (충남대학교 식품영양학과) ;
  • 오윤경 (충남대학교 식품영양학과) ;
  • 박현희 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2003.09.01
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Abstract

Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices were investigated. Turnip root slices(4${\times}$1${\times}$0.5 cm) were salted with NaCl and CaCl$_2$, and then soaked into pickling solution added to commercial (pickle P) or manufactured (pickle M) pickling spice, and then stored at 2$0^{\circ}C$. Throughout the whole storage periods, the acidity, pH, saltiness and reducing sugar content of two pickles were 3.1∼3.5%, 1.4∼1.7, 0.2∼0.6% and 25.2∼30.4 mg/mL, respectively. There were no significant differences between two pickles in saltiness, anthocyanin, reducing sugar content, color(Hunter L, a and b value) and hardness. However, acidity of pickle M was higher than that of pickle P throughout the storage time. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of pickle M was higher in 리avor(7.3 and 6.9), taste(7.8 and 5.4) and over-all preference(8.0 and 6.1) than those of pickle P, and pickle M maintained good sensory qualities until 28th day of storage, compared to pickle P(p<0.05).

시판 pickling spice와 본 실험실에서 개발한 pickling spice를 사용하여 순무피클올 제조한 후 200(에서 저장하면서 이화학 석, 관능적 특성플 분석하였다. 염도, 환원당 함량, L, a 및 b 값, 기계적 경도 측정치는 두 시료간에 차이가 없었으나, 산 E는 본 실험섣에서 개발한 피클링 스파이스로 제조한 순무 페클(이하 순무피클M)이 시판되는 피클링 스파이스로 만든 피클(이하 순무피클P)에 비해 유의적으로 높았다(p<0.05) 관 능겁사결과, 붉은색의 정도, 새콤한 냄새, 향신료향, 전반적인 기호도의 항목은 두 시료 모두 저장 14일까지 증가하여 최고 치에 달한 후 그 이후 감소하였다. 운무냄새는 제조직 후에 높게 나티났고, 저장기간이 지남에 따라 점차 감소하였다. 경 도는 저장기간이 경파됨에 따라 감소하였다. 순무피클M은 향신료향, 상큼한 신맛, 천반적인 기호도 접수가 순무피클P에 비하여 유의적으로 높았으며(p<0.05), 저장 14일에 전반적인 지호도 접수는 순무피클 M이 8.0접, 순무피클 P가 6.1점으로 순무피콜 M이 순무피올 P에 비하여 유의적으로 높았을 뿐 아니라 저장28일까지도 유의적으로 높아 본 실험실에서 개발 한 pickling spice로 만든 순무피클은 기호도와 저장면에서 우 수하였다.

Keywords

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