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http://dx.doi.org/10.7318/KJFC/2020.35.6.577

Quality Characteristics of Radish Pickle with Natural Preservatives  

Park, Sung Jin (World Institute of Kimchi)
Choi, Yun-Jeong (World Institute of Kimchi)
Lee, Min Jung (World Institute of Kimchi)
Seo, Hye-Young (World Institute of Kimchi)
Yun, Ye-Rang (World Institute of Kimchi)
Min, Sung Gi (World Institute of Kimchi)
Lee, Hye Jin (World Institute of Kimchi)
Lee, Jae Hong (The Food Industry Promotional Agency of Korea)
Kang, Seong Ran (The Food Industry Promotional Agency of Korea)
Kim, Hyun Jung (The Food Industry Promotional Agency of Korea)
Park, Sung Hee (World Institute of Kimchi)
Publication Information
Journal of the Korean Society of Food Culture / v.35, no.6, 2020 , pp. 577-581 More about this Journal
Abstract
This study examined the physicochemical properties of radish pickle containing different natural preservatives (grapefruit seed extract, green tea extract, rosemary, or olive) stored for 0, 1, 2, 3, and 4 weeks. The hardness and color of the radish pickles with the grapefruit seed extract was higher than the other radish pickles during storage from week 0 to week 4. A 14.52% and 13.80% decrease in hardness and color were observed in the radish pickles with grapefruit seed extract (GFE), respectively. In addition, the total phenolic content was highest in the GFE in natural preservatives. Based on the results, GFE was selected as the optimal natural preservatives, and the growth of total viable bacteria and yeast were evaluated. The total viable bacteria and yeast showed similar patterns to the control. These results are expected to be useful in producing radish pickles with optimal quality and contribute to the development of various foods in the food industry.
Keywords
Radish pickle; grapefruit seed extract; hardness; color; polyphenol;
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