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KMID : 1134819990280020390
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 2 p.390 ~ p.395
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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 -
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Kim Bong-Seob
Kang Su-Tae
Park Kyung-Hwan
Hur Jong-Wha
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Abstract
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The cucumber pickles(pieces types), soaked at 10, 15, and 20% brine concentrations, were fermented for 7 days at 25℃. 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.
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KEYWORD
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cucumber pickle, titratable acidity, brine concentration, sensory evaluation
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