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KMID : 0665420120270020211
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Korean Journal of Food Culture
2012 Volume.27 No. 2 p.211 ~ p.244
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Changes in Quality Characteristics of Eggplant Pickles by Salt Content and Drying Time during Storage
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Choi Sang-A
Cho Mi-Sook
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Abstract
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Eggplant pickles were classified into three groups based on salt concentration (1, 3, 5%) and three groups based on drying
time (30, 60 and 120 minutes), followed by storage at 5oC for 28 days. Raw eggplant contains 94.82% water content. The
increase in salt concentration and drying time caused a decrease in the moisture content. Compared to the 0.27% ash
content of raw eggplant, the ash content of eggplant pickles increased noticeably with increasing salt concentration due to
penetration into the eggplant pickles. pH values decreased significantly as the levels of salt concentration and dying time
increased (p<0.05). In terms of storage time, pH values decreased from 21 days. The variation in salinity increased
significantly as the concentration of salt increased. Compared to normal pickles salted at 5.39% salinity, eggplant pickles
constituted 0.27~0.77% (1%), 0.40~1.14% (3%), and 0.47~11.20% (5%) ‘low-salinity’ eggplant pickles. Reducing-sugar
content differed on the dates of 7, 14 and 21 in drying time and at 3% salinity. Hardness differed at 30, 60, and 120M on
the 28th and 1, 5% salt concentration. Resilience differed according to drying time and from dates of 0 to 14th. The number
of total microbes decreased at low salinity. In terms of storage time, the number of microbes tended to decrease after the
21st. In the consumer preference test, lightness of 5%-30M was the highest value.
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KEYWORD
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Eggplant, pickles, storage conditions, consumer preference
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