Textural Properties of Salted Radish Root and their Changes during Salting

Abstract

Textural properties of salted radish root were evaluated by organoleptic test as well as measurement with a Texturometer to investigate the mechanism of the increase of the hardness during salting. The result obtained were follows: (1) The hardness of the salted radish root differd depending on the portions. Linear relationship was found between crispness or "Hagire" by organoleptic test and hardness by a Texturometer. (2) The hardness was found to increase gradually along with increase of Ca- and Mg-contents during salting. (3) Soluble pectin in 0.4%-hexametaphosphate solution increased in the early stage of salting period, while methoxyl group contents in pectic substance decreased gradually though salting period. As a result, it was presumed that the increase of hardness of radish root during salting was caused by; 1) the increase of viscosity of radish root pectin depending on the decrease of methoxyl group contents, 2) the change of physical properties of pectic substance resulted from the increse of calcium and magnesium content and 3) the change of tissue of radish root due to dehydration by sodium chloride.