Changes of Physicochemical Properties during Preparation of Prepersimmon Pickles
2000
Shin Dong-Joo | Kim Kwang-Ho Division of Food Sciences, Changwon College, Changwon 641-771 (Korea Republic)
To develop a new pickle with prepersimmon, changes of physicochemical properties and sensory test during storage of kochujang and salt pickles were investigated at 15 degrees for 60 days. Hardness and color of the pickles decreased with proceeding of maturation period, and was completely soften after 30 days for the kochujang pickle and after 40 days for the salt pickle. The pHs of pickles matruated for 60 days were changed to 4.5 in the kochujang pickle, and to 4.0 in the salt pickle, respectively. Salt value of both the pickles were 5.8 and 5.4, respectively. Sensory test was favored at the kochujang pickle with 40 days. Color, flavor, salt concentration, texture, and overall acceptability of the kochujang pickle were higher than those of salt pickle. Therefore, the pickles could be used as a novel prepersimmon fermentation food.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Korea Agricultural Science Digital Library
