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KMID : 0380619900220020140
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 2 p.140 ~ p.144
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Effect of Sodium Acetate and Calcium Chloride on Characteristics of Kakdugi
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Abstract
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This study was undertaken to examine if sodium acetate and/or calcium chloride would increase the firmness and/or retard rancidity of Kakdugi (Korean seamed pickles of cubed radish roots) during short (at 20℃) or long (at 4℃) period of fermentation . During the fermentation periods, pH and acidity were higher in Kakdugis containing 0.3 or 0.6% Na-acetate than in the other samples at both storage temperatures. Firmness was increased with addition of 0.05% Calcium chloride and synergistic effect on firmness was observed when Calcium chloride and Na-acetate were added together. Sourness did not decreased in samples containing 0.3% Na-acetate at either fermentation periods but decreased in those containing 0.6% Na-acetate and stored for long. Saltiness was increased slightly with the addition of Calcium chloride. Compression test gave closer result to sensory evaluation than puncture test in the measurement of firmness with Instron.
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