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KMID : 0665420190340040440
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Korean Journal of Food Culture
2019 Volume.34 No. 4 p.440 ~ p.448
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Quality Characteristics of Low Salt, Low Sodium Oiji (Traditional Korean Cucumber Pickles) by the Addition of Sea Tangle Powder
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Kim Gum-Jung
Yang Ji-Won
Lee Kyung-Hee
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Abstract
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In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplishedby replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical andsensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added seatangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidityshowed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highestin the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with thesalt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color valueof Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of addedsea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, withgreater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance testof Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing thatthe Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attributedifference test showed a significant difference only for the brown color, while no significant differences were found betweenthe samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above resultsdemonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodiumand low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstratedthat 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a lowsodium content.
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KEYWORD
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Quality characteristics, low salt, low sodium, Oiji, sea tangle powder
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