|
KMID : 1011620070230030294
|
|
Korean Journal of Food and Cookey Science
2007 Volume.23 No. 3 p.294 ~ p.301
|
|
|
Changes in the Quality Characteristics of Aralia continentalis Kitagawa Pickle during Storage
|
|
한귀정:Han Gwi-Jung
장명숙:Jang Myung-Sook/신동선:Shin Doung-Sun
|
|
|
Abstract
|
|
|
|
The objectives of this study was to examine the characteristics of Aralia pickles(soy sauce, salt) made with different CaCh treatments and seasonings by documenting the changes that occurred the courses of preparalion and preservation. The results indicated that the various pickle samples had no visible changes in pH, acidity or salinity. The sum of total viable bacteria and lactic acid bacteria increased gradually during the early stage of preservation and then accelerated growth was shown up until the fifth month of storage; a plateau was maintained until a decrease began at 6 months. We observed no visible changes in color during the preservation period. The sample treated with CaCh exhibited a higher degree of hardness than the untreated sample, although no distinctive differences were noted during the sensory test.
|
|
|
KEYWORD
|
|
|
Aralia continentalis Kitagawa, storage, soysauce pickle, salt pickle
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|