韓國食生活文化學會誌 제34권 제5호 (p.620-628)

함초 분말 첨가에 따른 저나트륨 오이지의 품질특성

Quality Characteristics of Low-sodium Oiji (Traditional Korean Cucumber Pickles) based on Addition of Glasswort Powder
키워드 :
Oiji,quality characteristics,low-sodium,glasswort

목차

Abstract
I. 서 론
II. 연구 내용 및 방법
   1. 실험재료
   2. 오이지 제조
   3. 수분 및 염도 측정
   4. 나트륨 함량 측정
   5. pH 및 적정산도 측정
   6. 색도 측정
   7. 기계적 조직감
   8. 관능적 특성 평가
   9. 통계분석
III. 결과 및 고찰
   1. 오이지의 수분함량, pH 및 적정산도
   2. 오이지의 염도 및 나트륨함량
   3. 오이지의 색도
   4. 오이지의 경도
   5. 오이지의 관능평가
IV. 요약 및 결론
References

초록

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.