Proceedings of the Korean Journal of Food and Nutrition Conference (한국식품영양학회:학술대회논문집)
- 2001.12a
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- Pages.131-131
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- 2001
데침과 열수 침적의 병용 열처리와 trehalose 첨가가 오이 김치의 저장중의 효소 활성의 변화와 관능 검사에 미치는 효과
Abstract
The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.