Analysis of Physicochemical and Sensory Properties of Dolsan Leaf Mustard Pickles

The principal objective of this fundamental research was to analyze the physicochemical changes and sensory properties of Dolsan leaf mustard pickles (DMP) for the development of low-salt pickles in order to contribute to the diversification of food. The DMPs were stored at -2°C for 90 days, with salinity maintained at 1.63% to 1.85%. The pH was decreased during storage, and the acidity was gradually increased for up to 60 days of storage, after which it was increased rapidly to 1.10. The L-values (lightness) from the stems were decreased during storage. The a-values (greenness) were increased, while the b-values (yellowness) were decreased. It was shown that the DMP had a progressive browning phenomenon and the number of lactic acid bacteria gradually decreased. The sensory evaluation showed that crunchy textures were decreased and touch textures were increased at 30 days. Therefore, Dolsan leaf mustard is suitable as a material for low-salt pickles during storage for 90 days. The results of the analysis of the physicochemical and sensory properties indicate that the optimal storage for DMP was maintained for up to 30 days.