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KMID : 1024420120160040299
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Food Engineering Progress
2012 Volume.16 No. 4 p.299 ~ p.305
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Effects of Temperature and CaCl2 on the Quality Properties of Salted Radish during Desalting Process
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Shim Jung-Seok
Choi Won-Seok
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Abstract
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This study was conducted to evaluate the effects of temperature (5oC & 25oC) and CaCl2 (0.6%, w/w) on the quality properties of salted radish (SR) during desalting period (DP). DP of SR at 5oC was increased by comparison with that of SR at 25oC, and desalting rate of SR at 5oC was reduced greatly at the end of the DP. In viewpoint of hygiene, desalting process of SR at 5oC was better than that of SR at 25oC, and the addition of CaCl2 did not decrease the number of total microorganism. Changes in pH of SR at 5oC were smaller than those of SR at 25oC. There were a little color changes of SR. There was the smallest changes in firmness of SR, which was not treated with CaCl2 at 5oC, and the most significant changes in firmness has occurred that the SR treated with CaCl2 at 25oC. Scanning electron micrographs of SR treated with CaCl2 showed many large holes. Sensory properties showed that there is no significant difference between the texture of SR treated with CaCl2 and not treated.
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KEYWORD
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salted radish, desalting process, temperature, CaCl2, quality property
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