논문 상세보기
pp.347-353
시판 pickling spice와 본 실험실에서 개발한 pickling spice를 사용하여 순무피클올 제조한 후 200(에서 저장하면서 이화학 석, 관능적 특성플 분석하였다. 염도, 환원당 함량, L, a 및 b 값, 기계적 경도 측정치는 두 시료간에 차이가 없었으나, 산 E는 본 실험섣에서 개발한 피클링 스파이스로 제조한 순무 페클(이하 순무피클M)이 시판되는 피클링 스파이스로 만든 피클(이하 순무피클P)에 비해 유의적으로 높았다(p
Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices were investigated. Turnip root slices(410.5 cm) were salted with NaCl and CaCl, and then soaked into pickling solution added to commercial (pickle P) or manufactured (pickle M) pickling spice, and then stored at 2. Throughout the whole storage periods, the acidity, pH, saltiness and reducing sugar content of two pickles were 3.1∼3.5%, 1.4∼1.7, 0.2∼0.6% and 25.2∼30.4 mg/mL, respectively. There were no significant differences between two pickles in saltiness, anthocyanin, reducing sugar content, color(Hunter L, a and b value) and hardness. However, acidity of pickle M was higher than that of pickle P throughout the storage time. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of pickle M was higher in 리avor(7.3 and 6.9), taste(7.8 and 5.4) and over-all preference(8.0 and 6.1) than those of pickle P, and pickle M maintained good sensory qualities until 28th day of storage, compared to pickle P(p<0.05).
