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Physicochemical Properties of Korean Ginseng Pickles with Chija and Omija  

Kim, Ae-Jung (Dept. of Food & Nutrition, Hyejeon College)
Han, Myung-Ryun (Dept. of Food & Nutrition, Hyejeon College)
Woo, Na-Ri-Yah (Dept. of Food & Nutrition, Hoseo University)
Kang, Shin-Jeong (Dept. of Oriental Medicine Resources, Joongbu University)
Lee, Gun-Soon (Dept. of Rural Living Science of Korea National Agricultural College)
Kim, Myung-Hee (Dept. of Food and Nutrition, Kongju National University)
Publication Information
The Korean Journal of Food And Nutrition / v.21, no.4, 2008 , pp. 524-529 More about this Journal
Abstract
The principal objective of this study was to conduct a physiological evaluation of Korean Ginseng pickles with added Chija and Omija pigment. Prior to the processing of 3 different colors of pickles, SOD-liked activity, hydroxyl radical scavenging activity, total phenolic acid contents, and lecithin oxidation inhibitory effects of Korean Ginseng, Chija and Omija water extracts were assessed. After processing the 3 colors of pickles, sensory evaluation and color values were conducted. SOD-liked activity of Korean Ginseng(42.58%) and Chija(41.88%) water extracts were similar to those of tocopherol(54.62%), but were significantly higher than those of Omija(29.01%). The hydroxyl radical scavenging activity of Ginseng water extract(87.85%) was similar to that of BHT(83.13%) and tocopherol(71.57%), but were significantly higher than those of Chija(68.01%) and Omija(37.15%). The total phenolic acid contents of Korean Ginseng, Chija, and Omija water extracts were measured at $1.01{\sim}1.66\;mg/m{\ell}$, levels similar to those of tocopherol($1.26\;mg/m{\ell}$) but significantly lower than that of BHT($3.89\;mg/m{\ell}$)(p<0.05). The lecithin oxidation inhibitory effects of Ginseng water extract(98.86%) was similar to that of BHT(92.82%) and tocopherol(89.13%), but was significantly higher than that of Chija(64.28%) and Omija (53.34%). With regard to the results of sensory evaluation for the 3 colors of Ginseng pickles, the color and overall quality of P2 were significantly higher than those of P1 and P3(p<0.05). With regard to luminance, P1 scored significantly higher than P2 and P3(p<0.05). The a value of P3 was significantly higher than that of P1 and P2, and the b values of P2 were significantly higher than those of P1 and P3.
Keywords
physicochemical properties; pickles; Ginseng; Chija; Omija;
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Times Cited By KSCI : 7  (Citation Analysis)
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