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KMID : 0380619890210060845
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 6 p.845 ~ p.850
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Effect of Heat Treatment on Some Qualities of Korean Pickled Cucumbers during Fermentation
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Abstract
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Effect of high temperature soaking in salt solution and short time microwave heat treatment on quality of Korean pickled cucumbers during fermentation was investigated. The Korean pickled cucumbers were fermented at 25℃ for 10 days in 10% salt solution. The physicochemical properties measured were pH, the total acidity, hardness and the sensory properties of odor, taste and texture were also evaluated. The result showed that the effect of soaking cucumber in 80-90℃ hot salt solution significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermeaiation was found for chose snaked in 60-70℃. The effect of microwave treatment inhenced fermentation a little for short treatment but it was significantly reduced softening rate of texture by 3 minutes heating. The sensory evaluation of Korean pickled cucumber was found that heat treatments with hot solution and microwave heating had a possitive effect for reduction of softening of cucumber tissue, however odes and taste were not significantly affected.
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