• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.132-138
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• 1998

This study was conducted to evaluate the storage stability of danmooji(salted radish) treated with high hydrostatic pressure $(300{\sim}686\;MPa)\;and\;heat\;(55^{\circ}C)$. Danmooji pressurized at 500 MPa and 686 MPa for 5 min showed $4{\sim}6log-cycle$ reductions in total microorganism, while danmooji heated at $55^{\circ}C\;for\;2\;hr\;showed\;3{\sim}5log-cycle$ reductions. However, danmooji pressurized at 300 MPa for 5 min showed a 2 log-cycle reduction, indicating that pressurization at lower than 300 MPa is insufficient for sterilization. After pressurized at 300 MPa, 500 MPa and 686 MPa for 5 min, pectinesterase (PE) activity of danmooji was increased by approximately 35%, 76% and 64%, respectively; and polygalacturonase (PG) activity of danmooji was increased by 109%. 163% and 120%, respectively. After heated at $55^{\circ}C$ for 2 hr, PE and PG activities of danmooji were increased by 18% and 200%, respectively. This indicates that PE in danmooji was more activated bypressure than heat, while PG was mostly activated by heat. Pressurized and heat-treated danmooji had higher hardness than control and maintained its hardness during storage at $30^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1477-1484
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• 2005

The effects of various seasoning components, pH of seasoning solution, heating time and storage temperature were investigated on the color and textural properties of the salted radish root (nanmooji) The effects of individual seasoning components in the salted radish root, additives of polyphosphate (AD3), citric acid (AD5), malic acid (AD2) delayed the color changes and softening more, compared to control soaked in water. On the other hand, additives of potassium sorbate (AD1), succinic acid (AD7), MSG (AD8), saccharin (AD6) accelerated the color changes and softening of the salted radish roots. The effects of pH of seasoning solution($X_1$), and heating time ($X_2$) were central composite design and response surface analysis. R- square represented dependent variables correlated independent variables ($X_1,\;X_2$), showed over 0.8 in the color and area value calculated thickness and firmness of salted radish root. Especially, R- square of 'b' represented 'yellow-green' was 0.899. And the result of crossing analysis of individual independent variables ($X_1,\;X_2$), showed that both independent variables had significant effects on the color and textural changes of the salted radish root. The salted radish root increased its color changes and softening, rapidly at $40^{\circ}C$, compared to the other storage temperatures at most storage periods.

• Food Science and Preservation
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• v.19 no.6
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• pp.818-824
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• 2012

In this study, danmuji samples stored at 5 and $25^{\circ}C$ were examined for three weeks to observe the changes in the color, property of matter, and microorganisms of danmuji, and its sensory properties, during its storage. The difference in the brightness and redness of danmuji and danmuji filtrate as their storage period became longer was not big but was significant, and their yellowness decreased following storage at both 5 and $25^{\circ}C$. The hardness of the danmuji sample stored at $5^{\circ}C$ showed the greatest value at day 7 while that of the danmuji sample stored at $25^{\circ}C$ showed the greatest value at day 14. It was found in the examination of the total cell number of the stored danmuji that the total cell number was $10^5CFU/g$, with almost no change, but in the case of the danmuji filtrate, the cell number increased from the latter part of the storage. The number of yeast fungi increased until storage day 7 for both the danmuji sample stored at $5^{\circ}C$ and that stored at $25^{\circ}C$. The cell number of danmuji did not change since then while the cell number of the danmuji filtrate constantly increased. As for the sensory properties of each stored danmuji, the overall taste preference was highest at storage days 14 and 21 ($5^{\circ}C$), and the overall scent preference was high for the danmuji that had been stored for 7 days ($5^{\circ}C$), but there was no significant difference. The texture and color of and the overall preference for the danmuji stored at $25^{\circ}C$ significantly decreased as the storage period got longer. All in all, the preference for the danmuji stored at $5^{\circ}C$ was higher than that for the danmuji stored at $25^{\circ}C$, although there was no significant difference. Thus, it is thought that $5^{\circ}C$ is more appropriate than $25^{\circ}C$ as the storage temperature of danmuji products.