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Changes of Quality Characteristics of Radishes Salted with Deep Seawater Salt  

이기동 (경북과학대학 첨단발효식품과)
김숙경 (경북과학대학 전통식품연구소)
이현아 (서울대학교 식품공학과)
이명희 (경북과학대학 첨단발효식품과)
김미림 (경북과학대학 첨단발효식품과)
Publication Information
Food Science and Preservation / v.10, no.2, 2003 , pp. 182-186 More about this Journal
Abstract
This study was carried out to observe the property changes of radishes salted with different salt (deep sea water and sun-dried salt). Shrinkage rate, salinity and texture were measured. The shrinkage rate values of radishes salted with deep seawater salt solution were higher than those salted with sun-dried salt in 8 hr after salting. The salinity of radishes salted with deep seawater salt solution was also higher than those salted with sun-dried salt. The jelly strength decreased during salting period and 5％ salting radish were lower than 3％ ones. The softness and hardness of radishes salted with deep seawater salt were higher than those salted with sun-dired salt as well.
Keywords
deep seawater salt; salting radish; shrinkage rate; salinity; texture;
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