Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Studies on the Development of Processed Foods of Greenhouse Horticultural Commodities in the South Area (1) Effect of Brine Concentration on the Quality of Cucumber Pickle

남부지역 원예산물의 가공품개발 연구 (1) 소금농도가 오이지의 품질에 미치는 영향

  • 허종화 (경상대학교 식품공학과) ;
  • 김봉섭 (경상대학교 농어촌개발연구소) ;
  • 강수태 (경상대학교 식품공학과) ;
  • 박경환 (경상대학교 식품공학과)
  • Published : 1999.04.01
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Abstract

The cucumber pickles(pieces types), soaked at 10, 15, and 20% brine concentrations, were fermented for 7 days at 25oC. The pH of sample in 10% brine was lowered faster than that of others. To reach pH 3.7, it took 4 days(10%) , 6 days(15%) and 7 days(20%), respectively. The salt permeated into cucumber rapidly, and it took only 1 day to reach maximum content, thereafter salt contents were maintained constant. The titratable acidity and turbidity of cucumber pickle liquids were increased with fermentation time. Sensory evaluation showed that taste and smell of fresh cucumber, color and texture were decreased, while yeast moldy smell and acidic taste were increased as fermentation proceeded. Higher scores were obtained in acidic taste and smell, yeast moldy taste and smell in case of fermented sample in 10% brine for 4 days. It was concluded that the quality of cucumber pickle was influenced by the salt concentrations of brine.

Keywords

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