Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in the Components and Acceptability of Cucumber-Hot Pepper Pickles during Storage

오이고추 피클의 저장기간 중의 성분 및 기호도의 변화

  • Jeong, Ji-Eun (Department of Food and Nutrition, College of Human Ecology, Chonnam National University) ;
  • Shin, Ji-Eun (Department of Pharmacy, College of Pharmacy, Chosun University) ;
  • Hwang, Kyung-Jun (Department of Pharmacy, College of Pharmacy, Chosun University) ;
  • Lee, Jae-Wook (Department of Pharmacy, College of Pharmacy, Chosun University) ;
  • Kim, Sun-Il (Department of Pharmacy, College of Pharmacy, Chosun University)
  • 정지은 (전남대학교 식품영양학과) ;
  • 신지은 (조선대학교 약학과) ;
  • 황경준 (조선대학교 생명화학공학과) ;
  • 이재욱 (조선대학교 생명화학공학과) ;
  • 김선일 (조선대학교 생명화학공학과)
  • Published : 2009.06.30
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Abstract

The principle objective of this study was to determine the approximate composition of cucumber-hot pepper pickles under 3 conducted. In the stored cucumber-pepper samples, the approximate composition was characterized by a relative increase in protein content as compared to commercial cucumber-pepper samples, although other compositional components, such as ash and lipid contents, remained unchanged. Increases in storage time resulted in a reduction in the strength and hardness of the samples. Cucumber-pepper pickles stored for 15 days at a temperature of -4$^{\circ}$C evidenced the best overall acceptability in the sensory test.

Keywords

References

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