Effect of calcium chloride on the texture of pickled radish wrap

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