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KMID : 1011620200360020134
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 2 p.134 ~ p.142
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Effect of Pretreatment Methods on Quality Characteristics of Deodeok(Codonopsis lanceolate) Soy Sauce Pickles
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Youn Aye-Ree
Choi Duck-Joo
Lee Yun-Jung
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Abstract
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Purpose: In this study, sliced deodeok(Codonopsis lanceolate) was pickled in soy sauce seasoning after 72 hours of pretreatment according to the sugar type. This study aimed to improve the sensory characteristics during the storage of the Deodeok.
Methods: The hardness, soluble solids content, salinity, viable cell count, coliform bacterial count, color value, and sensory characteristics of Deodeok soy sauce pickles were measured depending on various sugaring methods.
Results: In the case of pickling soy sauce, the salinity of all treatments was 1.2∼1.7%, which is expected to be used as a low salt pickled product. Among them, xylitol treated group (1.2%) showed the lowest salinity value. Microorganisms such as viable cell and coliforms did not proliferate for 5 weeks at 37℃, and color maintenance was also better than the other treatments. In the evaluation of the sensory characteristics, the pretreatment with xylitol was higher appearance, color, flavor, taste, and chewiness than the other sugar alcohol- treatment groups. In addition, it could be stored for up to five weeks at 37℃; the expiration date may be up to five months.
Conclusion: Pretreatment with xylitol minimized the change in quality compared to other sugar alcohols, and appears to be an effective method for maintaining quality until five weeks of storage.
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KEYWORD
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Deodeok(Codonopsis lanceolate), Soy Sauce, Xylitol, Pretreatment, Quality Characteristics
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