Changes in Physicochemical and Sensory Qualities of Korean Pickled Cucumbers during Fermentation

발효 중 오이지의 물리화학적 및 관능적 품질의 변화

  • Kim, Jong-Goon (Department of Home Economics, King Sejong University) ;
  • Choi, Hee-Sook (Department of Food Science and Nutrition, Sook Myung Women's University) ;
  • Kim, Sang-Soon (Department of Food Science and Nutrition, Sook Myung Women's University) ;
  • Kim, Woo-Jung (Department of Food Science, King Sejong University)
  • 김종군 (세종대학교 가정학과) ;
  • 최희숙 (숙명여자대학교 식품영양학과) ;
  • 김상순 (숙명여자대학교 식품영양학과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 1989.12.01

Abstract

The physicochemical and organoleptic properties of Korean pickled cucumbers were studies for their changes during fermentation. The Korean pickled cucumbers were prepared by salting in 5-15% NaCl solution and fermented for 7-10 days. The results showed that the increase of salt concentration in cucumber had a linear relationship with logarithmic value of brining time. The higher NaCl concentration in salt solution resulted a rapid salt penetration into cucumber while the rate of changes in pH, the total acidity and turbidity were reduced. The color of cucumber surface were changed from green to yellow-green color as the fermentation progressed. The hardness of cucumber decreased repidly after one day of fermentation, followed by a little decreased until it reached to pH 3.2. A little increase in pH and decrease in total acidity were measured thereafter. The evaluation of sensory quality showed that the acidic and fresh cucumber-like-flayer decreased and yeast-moldy increased as the fermentation progressed. The sensory changes were more evident for lower salt concentration of NaCl solution. The softness of cucumber became to be significant from 4th day of fermentation in 5% salt solution.

Keywords

pickled cucumber;salt concentration;pH;acidity;hardness;turbidity;color;sensory property