Physicochemical and Sensory Characteristics of Turnip Pickle Prepared with Different Pickling Spices During Storage

Abstract

Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices were investigated. Turnip root slices(410.5 cm) were salted with NaCl and CaCl, and then soaked into pickling solution added to commercial (pickle P) or manufactured (pickle M) pickling spice, and then stored at 2. Throughout the whole storage periods, the acidity, pH, saltiness and reducing sugar content of two pickles were 3.1∼3.5%, 1.4∼1.7, 0.2∼0.6% and 25.2∼30.4 mg/mL, respectively. There were no significant differences between two pickles in saltiness, anthocyanin, reducing sugar content, color(Hunter L, a and b value) and hardness. However, acidity of pickle M was higher than that of pickle P throughout the storage time. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of pickle M was higher in 리avor(7.3 and 6.9), taste(7.8 and 5.4) and over-all preference(8.0 and 6.1) than those of pickle P, and pickle M maintained good sensory qualities until 28th day of storage, compared to pickle P(p<0.05).