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The Quality Characteristics of Aralia continentalis Kitagawa Jangachi by Storing Time  

Han, Gwi-Jung (Department of Korean Food Research for Globalization, NIAST, RDA)
Shin, Dong-Sun (Department of Korean Food Research for Globalization, NIAST, RDA)
Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University)
Publication Information
Korean journal of food and cookery science / v.25, no.1, 2009 , pp. 8-15 More about this Journal
Abstract
This study was carried out to examine changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) Jangachi made with different $CaCl_2$ and seasoning treatments during storage at $4^{\circ}C$ for 6 months. The results exhibited there were no significant changes in pH, acidity, and salinity in the various samples. The numbers of total bacterial counts and lactic acid bacteria increased slowly during the early storage period and then increased rapidly in the third month. In the fifth month they reached their highest level near $6.6{\times}10^{6}cfu/ml$ and then decreased thereafter. The sample treated with $CaCl_2$ exhibited a higher degree of hardness than the untreated sample. Finally, the sensory characteristics of the AcK Jangachi were highly acceptable during the entire storage period in terms of color, smell, bitterness, texture, and general preference regardless of the $CaCl_2$ treatments.
Keywords
Aralia continentalis Kitagawa; storage; Jangachi;
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Times Cited By KSCI : 2  (Citation Analysis)
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