|
KMID : 0903520060490030202
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2006 Volume.49 No. 3 p.202 ~ p.208
|
|
|
Pretreatment and Storage Condition of Abnormal Fermented Oriental Melon for Fermentation Use
|
|
Kim Tae-Young
Lee Sang-Ho
Kim Jin-Suk
Kim Sang-Bum
|
|
|
Abstract
|
|
|
|
Since abnormal fermentation and short storage duration of oriental melon are the main problems causing loss in commercial value, it is necessary to develop a food processing method using uncommercial melon. In this study, we suggested the effective pretreatment and storage conditions of melon as the material for alcoholic beverage production. Abnormally fermented melon had smaller carbohydrate and larger moisture content than normal one, indicating that carbohydrate in normal melon was probably converted to fermented products during fermentation. The sugar content of oriental melon was increased after fruiting and the highest value (12.4oBrix) was found at 5 weeks of storage. The maximum storage duration of normal and fermented oriental melons were 25 and 7 days at 4oC, and 8 and 4 days at room temperature, respectively. The oriental melon for fermentation- use could be conserved after slicing for 30 days at 4oC with the addition of 1.5% citric acid and for one year at ?20oC with the plastic film sealing, respectively.
|
|
|
KEYWORD
|
|
|
oriental melon, abnormal fermentation, alcoholic beverage, pretreatment, storage
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|