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KMID : 1134819980270030419
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 3 p.419 ~ p.424
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Changes of Physicochemical and Sensory Characteristics of Oiji(Korean Pickled Cucumbers) Prepared with Different Salts
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Park Mee-Weon
Park Yong-Kon
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Abstract
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This study was carried out to investigate changes in the physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts(bay, refined and purified salt). The pH of Oiji prepared with bay salt was higher than those prepared with refined and purified salts. The salt concentration of Oiji prepared with purified salt showed the highest value during fermentation period. The cutting forces at middle part of Oiji prepared with bay and refined salts were higher than those of raw cucumber, and bay salt resulted in the highest force during fermentation period. The result of sensory evaluation indicated significant differences in color, odor, taste, texture and overall acceptability among salts at 5% level. Oiji prepared with bay salt showed the highest score in most the sensory characteristics.
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KEYWORD
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Oiji(Korean Pickled Cucumbers), different salts(bay, refined and purified salt)
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