Effects of Salt, Table Sugar and Honey on the Quality of Pickled Makoknam (Elaeocarpus hygrophilus Kurz.)

Abstract

The study on the amount of salt at 10, 12 and 14% by water weight together with the amount of table sugar at 3, 6 and 9% by water weight for pickled makoknam. The results showed that the amount of salt at 12% by water weight and the amount of table sugar at 6% by water weight was highest accepted by sensory evaluation such as appearance, color, flavor, texture, flavour and overall acceptability with the scores of 8.3 ± 0.14, 8.1 ± 0.14, 8.0 ± 0.13, 7.9 ± 0.14, 8.0 ± 0.14 and 8.1 ± 0.14, respectively. The physicochemical quality evaluation showed that larger quantity of salt and table sugar resulted in makoknam with darker color (reduced L*), less green (increased a*) and yellower (increased b*). This corresponds to the lower red chroma and hue value. It was also found that the use of higher amount of  salt and table sugar resulted in the reduction in the pickled makoknam volume, pressure (N), pH and moisture, while the total acid and total soluble solid (^oBrix) increased (p ≤ 0.05). The pickled makoknam was then stored with and without honey at 0 - 4 ^oC for 10 days. The results revealed that storage of pickled makoknam in honey reduced the total plate count and the amount of lactic acid bacteria compared to the pickled makoknam that was stored without honey.