Changes in Quality Characteristics of Maengjong Bamboo (Phyllostachys pubescens) Shoot Pickles
2013
Oh, C.H. (Oh, N.S.), Kongju National University, Republic of korea | Kongju National University, Republic of korea | Won, S.I., Chungwoon University, Republic of korea | In, M.J., Chungwoon University, Republic of korea | Kim, D.C., Chungwoon University, Republic of korea
To develop red pepper paste and soy sauce pickles with Maengjong bamboo (Phyllostachys pubescens) shoots, the pretreatment conditions of bamboo shoots and the physicochemical and sensory properties of both pickles according to incubation period were investigated. For pretreatment, wet heating in boiling water was more effective to soften the fresh bamboo shoots than dry heating at 190oC. To remove the disagreeable pungent taste of the shoots, the heated shoots were soaked in 10% NaCl solution for 1 hour and dried at 50oC for 8 hours. Changes of the quality characteristics of the red pepper paste and soy sauce pickles using pretreated bamboo shoots were observed at 25oC for 6 days. The pH of both of the pickles was stably maintained at 4.0~5.5 for 6 days. The salt value of the red pepper paste pickles considerably increased from 7.21% to 9.36%. The lightness and yellowness of the color values of both pickles decreased and the redness of the red pepper paste pickles increased with increase of the incubation time. The sensory evaluation, color, taste, texture, and overall acceptability of both pickles were enhanced with increase of the incubation time. Further, the proper incubation period for both pickles was suggested to be 6 days.
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