Selection scheme of radish varieties to improve storage stabilities of fermented pickled radish cubes with special reference to sugar content
1989
Kim, K.J. (Dongguk Univ., Seoul (Korea R.). Dept. of Agriculture) | Kyung, K.H. | Myung, W.K. | Shim, S.T. (King Sejong Univ., Seoul (Korea R.). Dept. of Food Science) | Kim, H.K. (Youngdong Junior Coll., Kangneung (Korea R.). Dept. of Culinary Science)
A study relating the sugar contents of radishes to the final titratable acidities(TA) after complete fermentation was conducted to get an idea of selecting radish varieties to improve storage stabilities of fermented pickled radish cubes. Thirty six varieties of spring-sowing and thirty four varieties of autumn-sowing radishes were chosen to ferment to measure their final TA in relation to their sugar contents. The sugar contents of spring-sowing radishes were in the range from 2.40 to 3.71deg Brix and the final TA ranged from 1.15 to 1.65%. The sugar contents of autumn -sowing radishes were in the range from 4.00 to 5.53deg Brix and the final TA ranged from 1.45 to 2.00%. The final TA obtained after complete fermentation were found to be directly proportional to the sugar contents of radishes, showing that TA equals to 0.29x + 0.4428, where x is sugar content of radish. From the equation, since a properly aged fermented pickled vegetable is believed to have a TA range from 0.6 to 0.8%, a radish of a sugar content ranging from 0.6 to 1.3deg Brix will make fermented pickled radish cubes which will not be overacidified during the prolonged storage period
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