Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Blanching and $CaCl_2$ on the Quality Characteristics of Oiji Prepared by Dry Salting Method during Storage

블렌칭과 $CaCl_2$ 첨가가 건식 절임법으로 제조한 오이지의 저장성 및 품질 특성에 미치는 영향

  • Kim Chung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yang Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
  • 김청희 (충남대학교 식품영양학과) ;
  • 양윤형 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2005.04.01
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Abstract

Effect of blanching and/or $CaCl_2$ addition on the quality characteristics of Oiji prepared by dry salting method, which has been used for industry, was investigated. Control$(15\%\;salt),\;CAO(15\%\;salt\;+\;0.04\%\;CaCl_2)$ and BCO $(15\%\;salt\;+\;0.04\%\;CaCl_2+blanching\;at\;60^{\circ}C\;for\;20\;min)$ for 165 days. Acidity was lower, but pH was higher in BCO than in the control or CAO. During the whole period of storage, greenness(-a) of BCO was maintained in Hunter color system, compared with the other groups. The numbers of total microbes, lactic acid bacteria and yeast were the lowest in BCO, while the highest in control. Moreover, texture profile analysis exhibited that fracturability and hardness maintained the highest in BCO during storage, compared with the other groups. Based on these results, combination of blanching and $CaCl_2$ addition is favorable to extend the shelf life and to maintain the good quality.

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