Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Yangha (Zingiber mioga Rosc) Pickle with Soy Sauce during Storage

간장을 첨가한 양하 피클의 저장 중 품질 특성

  • Kim, Myung-Hyun (Dept. of Food Science and Nutrition, Sookmyung Womens University) ;
  • Han, Young-Sil (Dept. of Food Science and Nutrition, Sookmyung Womens University)
  • 김명현 (숙명여자대학교 식품영양학과) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Received : 2016.05.17
  • Accepted : 2016.06.21
  • Published : 2016.06.30
Download PDF
⟨ Previous Next ⟩

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.

간장 첨가량을 달리한 양하피클을 제조하여 90일 저장기간 동안 pH, 당도, 염도, 수분함량, 색도, 환원당, 경도, 총균수 등의 품질평가와 관능평가를 비교하였다. 간장 첨가량이 증가할수록 pH, 염도, 당도가 높아졌다(p<0.001). 양하 피클의 수분 함량은 간장량이 증가할수록 저장기간이 길어질수록 감소하였다. 양하 피클의 경도는 제조 0일차에는 $202.6{\sim}235.9g/cm^2$이고, 90일차에는 $352.2{\sim}368.3g/cm^2$로 저장기간이 경과함에 따라 증가하다가 감소하는 결과를 보였고, 간장함량이 증가될수록 높았다. 명도는 간장 첨가량이 증가할수록 낮았고, 적색도는 J1이 높았으며, 황색도는 저장기간 동안 J1을 제외하고 증가하였다. 양하 피클의 관능적 특성 결과, 양하 피클은 매운맛을 제외하고 유의적인 결과 값을 나타냈으며, 맛, 향, 전반적인 기호도에서 간장 10%를 첨가한 J2가 유의적으로 높은 선호도를 나타냈다. 양하 피클의 외관과 색은 간장의 첨가량이 증가할수록 기호도가 낮아졌다. 따라서 양하를 이용한 피클은 오랫동안 저장하여도 우수한 품질을 유지할 수 있어 피클로서 제조가 가능할 것으로 생각된다.

Keywords

References

  1. Chen KQ (2015) Analysis of sodium, potassium and calcium content of side dishes from restaurants in Daegu. MS Thesis Kyungbuk National University, Daegu. pp 54.
  2. Cho CY (2014) Anti-hyperglycemic and antioxidant activities of Zingiber mioga extracts. MS Thesis Hannam University, Daejeon. pp 63.
  3. Cho KH, Oh MS, Kim HG, Lee SH, Chung KS, Kim AJ (2014) Effects of Korean Zingiber mioga R. (flower buds and rhizome) extract on memory. J Korean Soc Food Sci Nutr 43: 1519-1526. https://doi.org/10.3746/jkfn.2014.43.10.1519
  4. Choi HS, Kim JG, Kim WJ (1989) Effect of heat treatment on some qualities of Korean pickled cucumbers during fermentation. Korean J Food Sci 21: 845-849.
  5. Choi SA, Cho MS (2012) Changes in quality characteristics of eggplant pickles by salt content and drying time during storage. Korean J Food Culture 272: 211-224.
  6. Choi SK, Seo YN (1993) Study on the clonal multiplication of Zingiber mioga Rosc. through in vitro culture of shoot Apex. I. Effects of basal media and growth regulators on plant regeneration and growth of plantlet. Korean J Medicinal Crop Sci 1: 38-42.
  7. Demain AL, Phaff HJ (1957) Softening of cucumber during curing. Agric Food Chem 5: 60-64. https://doi.org/10.1021/jf60071a010
  8. Fleming HP, McFeeter RF, Daeschel MA, Humphries EG, Thompson RL (1988) Fermentation of cucumbers in anaerocic tanks. J Food Sci 53: 127. https://doi.org/10.1111/j.1365-2621.1988.tb10192.x
  9. Han GJ, Jang MS, Shin DS (2007) Changes in the quality characteristics of Aralia continentalis Kitagawa pickle during storage. Korean J Food Cookery Sci 3: 294-301.
  10. Han GJ, Shin DS, Jang MS (2009) The quality characteristics of Aralia continentalis Kitagawa Jangachi by storing time. Korean J Food Cookery Sci 25: 8-15.
  11. Hong JH, Chung HS, Youn KS (2002) Storage stability of anthocyanin pigment isolated from a wasted grape peels. Korean J Food Preserv 9: 327-331.
  12. Jackman RL, Yada RY, Tung MA, Speers RA (1987) Antohcyanins as food colorants-A review. J Food Bio Chem 11: 201-247. https://doi.org/10.1111/j.1745-4514.1987.tb00123.x
  13. Jeong DY, Kim YS, Lee SK, Jung ST, Jeong EJ, Kim HE, Shin DH (2006) Comparison of physiochemical characteristics of pickles manufactured in folk villages of Sunchang region. Korean J Food Hyg Safety 21: 92-99.
  14. Jeong JE, Shin JE, Hwang KJ, Lee JW, Kim SI (2009) Changes in the components and acceptability of cucumber-hot pepper pickles during storage. Korean J Food Cookery sci 25: 345-349.
  15. Jeong SJ, Im SI, Jung BM (2005) Comparison of nutritional constituents of native Yangha (Zingiber mioga) in Yeosu and Cheju area. Korean J Food Sci Tech 37: 713-716.
  16. Jung EA, Choi SK, Nam KY (2011) Quality and sensory characteristics of low-salt fermented king mushroom (Jangachi) added with different amounts of soy sauce. Korean J Culinary Res 17: 231-240.
  17. Jung ST, Lee HY, Park HJ (1995) The acidity, ph, salt content and sensory scores change in Oyijangachi manufacturing. J Korean Soc Food Sci Nutr 24: 606-612.
  18. Kim AJ, Han MR, Joung KH, Cho JC, Park WJ, Han CW, Chang KH (2008) Physiological evaluation of Korea ginseng, Deoduk, and Doragi pickles. Korean J Food & Nutr 21: 443-447.
  19. Kim AJ, Han MR, Woo N, Kang SJ, Lee GS, Kim MH (2008) Physicochemical properties of Korean ginseng pickles with Chija and Omija. Korean J Food & Nutr 21: 524-529.
  20. Kim HS, Kim MJ, Lee MS, Lee GS, Kim AJ (2012) Quality characteristics of Nokdumook using Yangha(Zingiber mioga R.) powder. Korean J Food & Nutr 25: 521-528. https://doi.org/10.9799/ksfan.2012.25.3.521
  21. Kim JA, Cho MS (2009) Quality changes of immature green cherry tomato pickles with different concentration of soy sauce and soaking temperature during storage. Korean J Food Cult 24: 295-307.
  22. Kim MH (2015) Analysis of physiological activities of Yangha (Zingiber mioga Rosc) and quality characteristics of Yangha pickle. Ph D Dissertation Sookmyung Women's University, Seoul. pp 54.
  23. Kim MJ, Kim AJ (2005) Biological activity and manufacturing of Yanggeng with Yangha flower buds. J Korean Soc Food Sci Nutr 44: 1180-1185.
  24. Kim MR (2015) The research on making Sujeonggwa (cinnamonpunch) byusing Yangha(Zingiberis miogae Flos Axis) MS Thesis Kyonggi University, Suwon. pp 30.
  25. Kim SC (2002) A survey on consumer's awareness of pickles and preparation of mushroom pickles. Ph D Dissertation Yeungnam University, Daegu. pp 26
  26. Kim SC, Kim SY, Ha HC, Park KS, Lee JS (2001) The preparation of mushroom pickles and change in quality during storage. J East Asian Soc Diet Life 11: 400-408.
  27. Kim SC, Lee YJ, Han JS, Lee JS (2002) A survey on the recognition and preferences of pickles in Kyongbuk area. J East Asian Soc Diet Life 12: 79-90.
  28. Koh JH, Shin HH, Kim YS, Kook MC (2012) Properties of immature green cherry tomato pickles. Korean J Food & Nutr 25: 77-82. https://doi.org/10.9799/ksfan.2012.25.1.077
  29. Kotchen TA, Cowley AW Jr, Frohlich ED (2013) Salt in health and disease - a delicate balance. N Engl J Med 368: 2531-2532. https://doi.org/10.1056/NEJMc1305326
  30. Lee HS (1995) The measurement methods of textural characteristics of fermented vegetables. J Korean Soc Food Sci 11: 83-91.
  31. Lee HY, Park KS, Joo OS, Hwang CE, Ahn MJ, Jeong YS, Hong SY, Kwon OK, Kang SS, Yuk HJ, Kim HR. Park DS, Cho KM (2015) Changes in quality characteristics and antioxidant activity of bitter melon (Momordica charantia L.) pickle during ageing. J Korean Soc Food Sci Nutr 44: 401-411. https://doi.org/10.3746/jkfn.2015.44.3.401
  32. Lee JM, Lee HR, Nam SM (2002) Optimization for pretreatment condition according to salt concentration and soaking time in the preparation of perilla Jangachi. Korean J Dietary Culture 17: 70-77.
  33. Lee JW, Chon SU, Han SK, Choi DG, Ryu J (2007) Effects of antioxidant and flavor components of Zingiber mioga Rosc. Korean J Medicinal Crop Sci 15:203-209.
  34. Lee KW (2013) A study on the quality characteristics of kohlrabi pickle prepared with addition of vinegar. MS Thesis Youngsan University, Yangsan. pp 22.
  35. Lee MK, Yang HJ, Kim SK, Park SH, Moon SW (2010) Determination of suitable kohlrabi (Brassica oleracea var. ongylodes) cultivars for pickle preparation. J Food Sci Nutr 15: 152-158.
  36. Lee SH, Kang KM (2015) Quality characteristics of low salt Kalopanax pictus shoot Jangajji using soybean sauce. J Korean Soc Food Sci Nutr 44: 104-110. https://doi.org/10.3746/jkfn.2015.44.1.104
  37. Mcfeeters RF, Fleming HP, Thomopson RL (1985) Pectinesterase activity pectin methyl methylation and texture changes during storage of blanched cucumber slice. J Food Sci 50: 201-205.
  38. Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428. https://doi.org/10.1021/ac60147a030
  39. Moon MJ, Yoo KM, Kang HJ, Hwang IK, Moon BK (2010) Antioxidative activity of yacon and chages in the quality characteristics of yacon pickle during storage. Kor J Food Cookery Sci 26: 263-271.
  40. Oh SH, Oh YK, Park HY, Kim MR (2003) Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices during storage. Korean J Food Preserv 10: 347-353.
  41. Park BH, Jeon ER, Kim SD, Cho HS (2009) Changes in the quality characteristics of lotus root pickle with beet extract during storage. J Korean Soc Food Sci Nutr 38: 1124-1129. https://doi.org/10.3746/jkfn.2009.38.8.1124
  42. Park ML (2008) A study on the characteristics of pine-tree mushroom (Tricholoma matsutake Sing.) pickle for the standard recipe. Korean J Culinary Res 14: 55-66.
  43. 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 Nutr 23: 634-640.
  44. Seo JS, Lee Ts (1992) Free amino acids in traditional soy sauce prepared from Meju under different formations. Korean J Dietary Culture 7: 323-328.
  45. Shin JH, Lee SJ, Sung NJ (2002) Effects of Zingiber mioga root and Zingiber officinale on the lipid concentration in hyperlipidemic rats. J Korean Soc Food Sci Nutr 31: 679-684. https://doi.org/10.3746/jkfn.2002.31.4.679
  46. Shin NR (2015) Inhibitory effect of Zingiber mioga (Thunb.) Rosc inflammatory response in a ovalbumin-induced mice model. MS Thesis Hannam University, Daejeon. pp 10.
  47. Sim KH (2012) Quality characteristic of low salted yacon Jangachi using soybean sauce. Korean J Community Living Science 23: 79-88. https://doi.org/10.7856/kjcls.2012.23.1.079
  48. Son EJ, Oh SH, Heo OS, Kim MR (2003) Physicochemical and sensory characteristics of turnip pickle added with chitosan during storage. J Korean Soc Food Sci Nutr 32: 1302-1309. https://doi.org/10.3746/jkfn.2003.32.8.1302
  49. Song MR, Kim MJ, Kwon OY, Kim HR, Kim MR (2009) Quality characteristics and antioxidative activity of garlic pickles prepared with persimmon vinegar and Maesil (Japanese apricot) juice. J East Asian Soc Diet Life 19: 981-986.
  50. Tang HCL, Mcfeeters RF (1983) Relationships among cell wall constituents, calcium and texture during cucumber fermentation and storage. J Food Sci 48: 66-70. https://doi.org/10.1111/j.1365-2621.1983.tb14789.x

Cited by

  1. 양하를 첨가한 김치의 품질특성에 관한 연구 vol.18, pp.3, 2017, https://doi.org/10.5762/kais.2017.18.3.400
  2. Changes in Quality of Jicama (Pachyrhizus erosus) Pickle by Storage Temperature vol.34, pp.1, 2016, https://doi.org/10.9724/kfcs.2018.34.1.34