KOREASCHOLAR

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/ 100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

Abstract
I. 서 론
II. 연구내용 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

• 김금정(경희대학교 조리외식경영학과) | Gumjung Kim (Department of Culinary Science and Food Service Management, Kyunghee University)
• 양지원(경희대학교 외식경영학과) | Jiwon Yang (Department of Foodservice Management, Kyunghee University)
• 이경희(경희대학교 외식경영학과) | Kyunghee Lee (Department of Foodservice Management, Kyunghee University) Corresponding author