• Applied Biological Chemistry
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• v.46 no.2
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• pp.94-100
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• 2003

Preparation method and characteristics of high quality Korean pickled cucumber made with acetic acid-treated cuttle bone powder (KPCCP) were examined and compared to those of Korean pickled cucumber prepared by traditional methods (control). Optimal concentration of acetic acid-treated cuttle bone powder for KPCCP preparation was revealed as 10%. Salt concentration of KPCCP fermented for 3 days was 4.5%, slightly higher than that of the control, whereas that of KPCCP fermented for over 6 day was about 4.8%, similar to that of the control. The pH, greenness, and hardness of korean pickled cucumber decreased during fermentation, with the control showing a greater extent of decrease than KPCCP Total acidity and alcohol insoluble calcium contents increased during fermentation, with KPCCP showing higher extent of increase. These results indicate that quality of KPCCP is superior to that of Korean pickled cucumber prepared by traditional methods.