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KMID : 1011620090250010008
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 1 p.8 ~ p.15
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The Quality Characteristics of Aralia continentalis Kitagawa Jangachi by Storing Time
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한귀정:Han Gwi-Jung
신동선:Shin Dong-Sun/장명숙:Jang Myung-Sook
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Abstract
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This study was carried out to examine changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) Jangachi made with different CaC12 and seasoning treatments during storage at 4℃ for 6 months. The results exhibited there were no significant changes in pH, acidity, and salinity in the various samples. The numbers of total bacterial counts and lactic acid bacteria increased slowly during the early storage period and then increased rapidly in the third month. In the fifth month they reached their highest level near 6.6×106 cfu/ml and then decreased thereafter. The sample treated with CaCl2 exhibited a higher degree of hardness than the untreated sample. Finally, the sensory characteristics of the AcK Jangachi were highly acceptable during the entire storage period in terms of color, smell, bitterness, texture, and general preference regardless of the CaCl2 treatments.
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KEYWORD
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Aralia continentalis Kitagawa, storage, Jangachi
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