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Quality Characteristics of Radish Pickle added with Different Amounts of White Wine  

Kim, Ki-Bbeum (Dept. of Culinary Arts and Hotel Food Service, Far East University)
An, Dong-Gi (Dept. of Culinary and Food Service Management, Kyunghee University)
Hwang, Su-Young (Dept. of Food Service Management, Kyunghee University)
Nam, Jung-Suk (Dept. of Culinary and Food Service Management, Kyunghee University)
Choi, Soo-Keun (Dept. of Culinary and Food Service Management, Kyunghee University)
Publication Information
Culinary science and hospitality research / v.21, no.4, 2015 , pp. 72-85 More about this Journal
Abstract
This study was conducted to examine the quality characteristics of radish pickle added with different amounts of white wine (0, 3.75, 7.24, 10.48, and 13.50%), stored for 0, 1, 2, 3, and 4 weeks. The sugar content of the pickle solution decreased significantly(p<0.001) as the concentration of white wine increased, and decreased significantly(p<0.001) as the period of storage lengthened. The pH value of the pickle solution increased significantly(p<0.001) as the concentration levels of white wine rose. And a period storage decreased significantly(p<0.001) during the period of storage from week 0 to week 4 [makes no sense; recommend deletion]. The L-value of the solution increased significantly(p<0.001) with increasing concentrations of white wine, while the a-value and b-value both decreased. In addition, the L-value of radish pickle decreased significantly(p<0.001) as white wine concentrations increased, while the a-value and b-value increased. The hardness of the radish pickle increased significantly(p<0.001) when white wine concentrations were increased after 1 week. Hardness decreased significantly(p<0.001) during the period of storage. According to the results of sensory tests, appearance, taste, and overall preference were higher in the 30% additional sample[I can't find what this refers to]. These results are expected to be useful in producing radish pickle of optimal quality and to contribute to the development of various foods and the advancement of the food industry.
Keywords
pickle; radish pickle; white wine; quality characteristics;
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Times Cited By KSCI : 10  (Citation Analysis)
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