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KMID : 0665420200350060577
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Korean Journal of Food Culture
2020 Volume.35 No. 6 p.577 ~ p.581
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Quality Characteristics of Radish Pickle with Natural Preservatives
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Park Sung-Jin
Choi Yun-Jeong
Lee Min-Jung
Seo Hye-Young
Yun Ye-Rang
Min Sung-Gi
Lee Hye-Jin
Lee Jae-Hong
Kang Seong-Ran
Kim Hyun-Jung
Park Sung-Hee
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Abstract
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This study examined the physicochemical properties of radish pickle containing different natural preservatives (grapefruitseed extract, green tea extract, rosemary, or olive) stored for 0, 1, 2, 3, and 4 weeks. The hardness and color of the radishpickles with the grapefruit seed extract was higher than the other radish pickles during storage from week 0 to week 4. A14.52% and 13.80% decrease in hardness and color were observed in the radish pickles with grapefruit seed extract (GFE),respectively. In addition, the total phenolic content was highest in the GFE in natural preservatives. Based on the results,GFE was selected as the optimal natural preservatives, and the growth of total viable bacteria and yeast were evaluated. Thetotal viable bacteria and yeast showed similar patterns to the control. These results are expected to be useful in producingradish pickles with optimal quality and contribute to the development of various foods in the food industry.
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KEYWORD
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Radish pickle, grapefruit seed extract, hardness, color, polyphenol
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