Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Optimization of the Fermentation Period of Lightly Salted Oiji (Traditional Korean Cucumber Pickles)

저염 오이지의 최적 발효기간에 대한 연구

  • Kim, Gumjung (Department of Culinary Science and Food Service Management, Kyunghee University) ;
  • Yang, Jiwon (Department of Foodservice Management, Kyunghee University) ;
  • Lee, Kyunghee (Department of Foodservice Management, Kyunghee University)
  • 김금정 (경희대학교 조리외식경영학과) ;
  • 양지원 (경희대학교 외식경영학과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Received : 2019.03.05
  • Accepted : 2019.06.10
  • Published : 2019.06.30
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Abstract

To optimize the fermentation period of lightly salted Oiji, 3% salt was added to cucumbers that were fermented at $27{\pm}1^{\circ}C$ for 3, 4, 5, 6, or 7 days, after which their physical properties (moisture content, salinity, pH, acidity, hardness) and sensory characteristics (acceptance test, difference test) were evaluated. The moisture content was highest at day 6. Hardness slowly increased as fermentation time increased, but not significantly. The pH was highest after 3 days of fermentation, and tended to decrease as fermentation time increased, with the largest drop occurring between 4 and 5 days, and the lowest pH occurring between 6 and 7 days. Acidity was lowest after day 3 of fermentation and highest after day 7. Acidity tended to increase as fermentation period lengthened. The L-value tended to decrease as salt concentration increased. The a-value declined from day 3 to day 5, then increased significantly by day 7. The b-value was highest after 7 days, with a tendency to increase as the fermentation progressed. Acceptance test results were highest for taste and overall acceptance after 5 days of fermentation. The difference test showed that the optimal lightly salted Oiji fermentation period was approximately 5 days. These results indicate that lightly salted Oiji fermented for 5 days produced the highest acceptance.

Keywords

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Manufacturing process of low-salted Oiji (Traditional Korean cucumber pickle)

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The pH & Acidity of low-salted Oiji during fermentation period

Instrumental condition of texture analyser

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Moisture, salinity and hardness of low-salted Oiji during fermentation period

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Hunter’s color value of low-salted Oiji during fermentation period

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Results of sensory evaluation for acceptance test of low-salted Oiji during fermentation period

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Results of sensory evaluation for difference test of low-salted Oiji during fermentation period

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