마늘장아찌 숙성 중 텍스쳐 특성의 변화

Changes of textural properties of garlic pickle was studied during aging at room temperature with or without skin or addition of . The alcohol insoluble solids(AIS) was gradually decreased by aging. The decreasing rate of AIS was less for those of unpeeled and pickles. In pectic substances, HSP was a little decreased and HXSP was significantly increased and HWSP and total pectin was changed little. The pickles showed higher HSP and lower HXSP than those of added pickles. The hardness of unpeeled pickles was slightly higher than peeled pickles and of pickles was higher than added pickles and decreased generally during aging for all samples.