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Quality Characteristics of Pickled Cucumber Prepared with Dry Salting Methods during Storage

건식절임법으로 제조한 오이지의 절임조건에 따른 저장성 및 품질 특성

  • Kim, Chung-Hee (Dept. of Food Science and Nutrition, Chungnam National University) ;
  • Yang, Yun-Hyoung (Dept. of Food Science and Nutrition, Chungnam National University) ;
  • Lee, Kun-Jong (Dept. of Food Science and Nutrition, Chungnam National University) ;
  • Park, Wan-Soo (Korea Food Research Institute) ;
  • Kim, Mee-Ree (Dept. of Food Science and Nutrition, Chungnam National University)
  • 김청희 (충남대학교 식품영양학과) ;
  • 양윤형 (충남대학교 식품영양학과) ;
  • 이근종 (충남대학교 식품영양학과) ;
  • 박완수 (한국식품연구원) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2005.06.01

Abstract

The physicochemical and microbial characteristics of pickled cucumber prepared with dry salting method, which has been used for industry, were investigated. Salting and storage conditions were HSHT $(30\%,\;25^{\circ}C)$, MSMT $(21\%,\;15^{\circ}C)$, MSLT $(21\%,\;0^{\circ}C)$, LSMT $(15\%,\;15^{\circ}C)$ and LSLT $(15\%,\;0^{\circ}C)$. Acidity was lower, and pH was higher in higher salt concentration as well as lower temperature groups. At the storage of 165 days, acidity and pH reached to $0.21\%$ and 4, respectively in MSLT and HSHT, of which conditions fermentation was retarded, compared to the other groups. During storage of pickled cucumber, greenness (-a) of Hunter color system showed the highest in MSLT ranged from -10.70 to -8.08, while in LSMT, the lowest to 1.17. Total microbial and lactic acid bacteria number in HTST and MSLT were the lowest than in other groups, while tile highest in LSMT. Yeast was not detected in HSHT and MSLT after 36 days of storage, while higher in LSMT Texture profile analysis exhibited that fracturability (2,318 g and 2,318 g) and hardness (849 g and 702 g) were highest in HSHT and MSLT, compared to the other groups. Scores of over-all preference for MSLT and LSLT were higher with 8.8 and 7.6, respectively, compared to the other products (p<0.05). Based on these results, lower saltiness and lower storage temperature condition was better for pickled cucumber preparation in industry.

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