오이고추 피클의 저장기간 중의 성분 및 기호도의 변화

Changes in the Components and Acceptability of Cucumber-Hot Pepper Pickles during Storage

  • 정지은 (전남대학교 식품영양학과) ;
  • 신지은 (조선대학교 약학과) ;
  • 황경준 (조선대학교 생명화학공학과) ;
  • 이재욱 (조선대학교 생명화학공학과) ;
  • 김선일 (조선대학교 생명화학공학과)
  • 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)
  • 발행 : 2009.06.30

초록

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.

키워드

참고문헌

  1. 주현규, 조황연, 박충균, 차규성, 채수규, 마상조. 1989. 식품분석법. 유림출판사. 서울. pp 169-177, 321-325, 553-555
  2. A.O.A.C. 2000. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists. Washington. DC. USA. pp 777-784
  3. Bosland PW, Votava EJ. 2002. Peppers : Vegetable and spice capsicums. CABI publishing 14-39
  4. Cebula S. 1995. Optimization of plant and shoot spacing in greenhouse production of sweet pepper. Acta Horticulturae 412:321-329
  5. Chang CH. 1988. The future prospect of traditional Korean fermented foods. Korean J Dietary Culture 3:341-346
  6. Decoteau RD, Graham HAH. 1994. Plant spatial arrangement affects growth, yield, and pod distribution of cayenne peppers. Hort Sci 29(3):149-151
  7. Endo Y, Usuki R, Kaneda T. 1985. Antioxidant effect of chlorophyll and pheophytin on the autoxidation of oil in the dark, I. Comparison of the inhibitory effects, Journal of the American Oil Chemists' Society 62(9):1375-1378 https://doi.org/10.1007/BF02545962
  8. Huh YJ, Rhee HS. 1990. Effect of preheating and salt concentration on texture of cucumber kimchi during fermentation. Korean J Soc Food Sci Nutri 6(2):1-6
  9. Jung ST. Lee HY, Park HJ. 1995. The acidity, pH, salt content and sensory scores change in oyijangachi manufacturing. J Korean Soc Food Nutri 24(4):606-612
  10. Kim JK, Lee HJ. 2000. The Changes of Components and Texture out of Carrot and Radish Pickles during the Storage. J Korean Soc Food Nutri 13(6):563-569
  11. Lee SY, Sim SY, Seo MW, Lee SW, Lim JW. 2006. Changes in Fruit Characteristics after Brining of Pickling Pepper(Capsicum annuum. L) Cultivars. Kor J Hort Sci Technol 24:168-176
  12. Locascio JS, Stall WM. 1994. Bell pepper yield as influences by plant spacing and row arrangement. J Amer Soc Hort Sci 119(5):899-902
  13. Lowry OH, Rosebrough N.J, Farr A.L, Randall R.T. 1951. Protein measurement with the folin phenol reagent. J Biol Chem 193(1):265-275
  14. Motsenbocker EC. 1996. In-now plant spacing affects growth and yield of pepperoncini pepper. Hort Sci 31(2):198-200
  15. Park MW, Park YK, Jang MS. 1995. Changes in pectic substances of korean pickled cucumbers with different preparation methods. J Korea Soc Food Nutri 24(1):133-140
  16. Stoffella JP, 1988. Plant population influences growth and yields of bell pepper. J Amer Soc Hort Sci 113(6):835-839
  17. Woo NRY, Chung HK, Kang MH. 2005. Properties of Korean Traditional Pepper Pickle Made by Different Preheating Temperature Treatments. J Korean Soc Food Nutri 34(8):1219-1225 https://doi.org/10.3746/jkfn.2005.34.8.1219