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Changes in the Quality Characteristics of Aralia continentalis Kitagawa Pickle during Storage  

Han, Gwi-Jung (Agriproduct Science Division, National Rural Resources Development Institute. NIAST. RDA.)
Shin, Dong-Sun (Agriproduct Science Division, National Rural Resources Development Institute. NIAST. RDA.)
Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University)
Publication Information
Korean journal of food and cookery science / v.23, no.3, 2007 , pp. 294-301 More about this Journal
Abstract
The objectives of this study was to examine the characteristics of Aralia pickles(soy sauce, salt) made with different CaCl$_2$ treatments and seasonings by documenting the changes that occurred the courses of preparation and preservation. The results indicated that the various pickle samples had no visible changes in pH, acidity or salinity. The sum of total viable bacteria and lactic acid bacteria increased gradually during the early stage of preservation and then accelerated growth was shown up until the fifth month of storage; a plateau was maintained until a decrease began at 6 months. We observed no visible changes in color during the preservation period. The sample treated with CaCl$_2$ exhibited a higher degree of hardness than the untreated sample, although no distinctive differences were noted during the sensory test.
Keywords
Aralia continentalis Kitagawa; storage; soysauce pickle; salt pickle;
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