함초 분말 첨가에 따른 저나트륨 오이지의 품질특성 (Quality Characteristics of Low-sodium Oiji (Traditional Korean Cucumber Pickles) based on Addition of Glasswort Powder)

서지정보

· 발행기관 : 한국식생활문화학회
· 수록지 정보 : 한국식생활문화학회지 / 34권 / 5호 / 620 ~ 628페이지
· 저자명 : 김금정, 양지원, 이경희

초록

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foodsas a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical propertiesand sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswortpowder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswortpowder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity ofOiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder.
The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oijidecreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oijiwas higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswortpowder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor andtexture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness,off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did notsignificantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potentialproduction of low-sodium Oiji has been verified.

영어초록

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foodsas a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical propertiesand sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswortpowder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswortpowder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity ofOiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder.
The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oijidecreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oijiwas higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswortpowder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor andtexture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness,off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did notsignificantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potentialproduction of low-sodium Oiji has been verified.

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