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KMID : 0380619890210060838
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 6 p.838 ~ p.844
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Changes in Physicochemical and Sensory Qualities of Korean Pickled Cucumbers during Fermentation
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Park So-Youn
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Abstract
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The physic chemical 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% NaCI 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 NaCI concentration in salt solution resulted a rapid salt penetration into cscumber 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 flavor decreased and yeast-moldy increased as the fermentation progressed. The sensory changes were more evident for lower salt concentration of NaCI solution. The softness of cucumber became to be significant from 4th day of fermentation in 5% salt solution.
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