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http://dx.doi.org/10.3746/jkfn.2015.44.1.104

Quality Characteristics of Low Salt Kalopanax pictus Shoot Jangajji Using Soybean Sauce  

Lee, Shin-Ho (Department of Food Service & Technology, Catholic University of Daegu)
Kang, Kyoung-Myoung (Department of Food Service & Technology, Catholic University of Daegu)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.1, 2015 , pp. 104-110 More about this Journal
Abstract
In order to develop new Kalopanax pictus shoot Jangajji (KJ) with low salt concentration, physicochemical changes of KJ soaked at different concentration of soybean sauce (10~50%) were investigated for 50 days. The pH of KJ increased significantly with increasing concentration of soybean sauce in soaking solution (P<0.05). Titratable acidity and NaCl concentration of all KJ increased during storage for 50 days at $10^{\circ}C$. The total bacterial count slowly increased during early storage time and reached its highest level (4.74 log CFU/g) after storage for 30 days. KJ-20 (KJ added with 20% soy sauce) showed the highest scores for taste, flavor, texture, and overall acceptability. The total polyphenol and flavonoid contents of KJ extract increased with increasing concentration of soybean sauce. DPPH and ABTS radical scavenging activities of KJ extract were 27.22% and 38.37% (control), 40.74% and 43.65% (KJ-10), 41.79% and 50.37% (KJ-20), 43.09% and 52.60% (KJ-30), 48.62% and 53.45% (KJ-40), and 50.85% and 60.79% (KJ-50), respectively.
Keywords
Kalopanax pictus; Jangajji; low salt; quality characteristics; antioxidant;
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Times Cited By KSCI : 5  (Citation Analysis)
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