Effect of calcium chloride on the texture of pickled radish wrap

Abstract

This study was conducted to evaluate the quality characteristics of pickled radish wrap supplemented with calcium chloride (CaCl2) at different concentrations. With CaCl2 supplementation, initial pH and acidity were 3.8~4.0 and 2.7~3.0% (w/v), respectively. During the 28 day-preservation at 4℃ or 50℃, the initial pH and acidity were maintained. However, when the pickled radish wrap was preserved at 25℃, it had lower pH (by 0.5) and higher acidity (by 1.9~2.2%) when compared with the initial values. The difference in color (△E-value) of the pickled radish wrap preserved at 50℃ was significant (△E-value 23~27), though the hardness of the sample prepared at 4℃ or 25℃ showed no distinguishable differences at various concentrations of CaCl2 supplementation (0.1, 0.2, 03, 0.4, and 0.5%). However, once preserved at 50℃, it resulted in the greater hardness with the higher concentrations of CaCl2 supplementation. In terms of softness, the overall trend in changes was similar to the hardness. A sensory evaluation using the samples preserved at 4℃ for 28 days demonstrated that the preparation with 0.4% CaCl2 ranked highest in taste, hardness and overall acceptability. It wass suggested that supplementation with 0.4% CaCl2 would be most appropriate to improve the textural properties of pickled radish wrap while maintaining its organoleptic quality. Key words：pickled radish wrap, calcium chloride, hardness, quality characteristics