Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in Quality Characteristics of Eggplant Pickles by Salt Content and Drying Time during Storage

절임농도와 건조시간에 따른 가지장아찌의 저장 중 품질 특성 변화

  • Choi, Sang-A (Department of Nutrition Sciences & Food Management, Ewha Womans University) ;
  • Cho, Mi-Sook (Department of Nutrition Sciences & Food Management, Ewha Womans University)
  • 최상아 (이화여자대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Received : 2011.07.04
  • Accepted : 2012.04.16
  • Published : 2012.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Eggplant pickles were classified into three groups based on salt concentration (1, 3, 5%) and three groups based on drying time (30, 60 and 120 minutes), followed by storage at $5^{\circ}C$ for 28 days. Raw eggplant contains 94.82% water content. The increase in salt concentration and drying time caused a decrease in the moisture content. Compared to the 0.27% ash content of raw eggplant, the ash content of eggplant pickles increased noticeably with increasing salt concentration due to penetration into the eggplant pickles. pH values decreased significantly as the levels of salt concentration and dying time increased (p<0.05). In terms of storage time, pH values decreased from 21 days. The variation in salinity increased significantly as the concentration of salt increased. Compared to normal pickles salted at 5.39% salinity, eggplant pickles constituted 0.27~0.77% (1%), 0.40~1.14% (3%), and 0.47~11.20% (5%) 'low-salinity' eggplant pickles. Reducing-sugar content differed on the dates of 7, 14 and 21 in drying time and at 3% salinity. Hardness differed at 30, 60, and 120M on the 28th and 1, 5% salt concentration. Resilience differed according to drying time and from dates of 0 to 14th. The number of total microbes decreased at low salinity. In terms of storage time, the number of microbes tended to decrease after the 21st. In the consumer preference test, lightness of 5%-30M was the highest value.

Keywords

References

  1. AOAC. 1995. Official methods 16th ed. Patricia Cunniff.
  2. Aspinall GO. 1980. Chemistry of cell wall polygalacturonase. In:J. Preiss (ed), The biochemistry of plants, Vol. 3. Carbohydrates : Structure and function. Academic Press, New York. p 473
  3. Bajaj KL, Kaur G, Chadha ML. 1979. Glycoalkaloid content and other chemical constituents of the fruits of some eggplant (Solanum melonggena L.). J. Plants Food, 3:163-168 https://doi.org/10.1080/0142968X.1979.11904224
  4. Blankemeyer JT, Mcwilliams ML, Rayburn JR, Weissenbrg M, Friedman M. 1998. Developmental toxicoligy of solamargine and solasonine glycoalkaloids in grog embryos. Food and Chemical Toxicoligy, 36:383-389 https://doi.org/10.1016/S0278-6915(97)00164-6
  5. Cha WS, Baeg SG, Na GM, Park JH, Oh SL, Lee WY, Cheon SS, Choe UG, Jo YJ. 2003. Changes of physicochemical characteristics during the preparation of persimmon pickles. J. Korean Soc. Appl. Biol. Chem., 46(4):317-322
  6. Chae SK, Kim SH, Shin DH, Oh HG, Lee SJ, Jeong MH, Choi W. 2001. Standard food chemistry. Hyoil publication. Seoul. Korea
  7. Chun HJ, Chung HA. 1997. The changes of volatile components by soaking methods and storage time in garlic jangachi. Korea J of Food Cookery Sci., 13(2):254
  8. Hubr D. 1983. The role of cell wall hydrolase in fruit softening. Horticultural Reviews, 5:169
  9. Jha SN, Matsuoka T. 2002. Surface stiffiness and density of eggplant during storage. J. Food Engineering, 54(1):23-26 https://doi.org/10.1016/S0260-8774(01)00181-9
  10. Jo YJ, Cheon SS. 2004. Changes of cell wall components and softening enzyme during the preparation of persimmons pickles. J. Korean Soc. Appl. Biol. Chem., 47(1):55-60
  11. Joung AR, Koh MS. 1993. Changes in the texture property of garlic pickle during aging. Korean J. Food Sci. Technol., 25(6):596.
  12. Jung HA, Jung HS, Joo NM. 2007. Quality characteristics of whole and peeled garlic jangachi (Korean Pickle) by aging period. Korean J. Food Cookery Sci., 23(6):940-946
  13. Jung ST, Lee HY, Park HJ. 1995. The Acidity, PH, Salt Content and Sensory Scores Change in Oyijangachi Manufacturing. J. Korean Soc. Food Nutr., 24(4):606-612
  14. Kang IH. 1997. The history of Korean society of food culture. 2nd ed. Samyoung. Korea. p 186
  15. Kim CH, Yang YH, Lee KJ, Park WS, Kim MR. 2005. Quality Characteristics of Pickled Cucumber Prepared with Dry Salting Methods during Storage. J. Korean Soc. Food Sci Nutr., 34(5):721-728 https://doi.org/10.3746/jkfn.2005.34.5.721
  16. Kim GE, Lee YS, Kim SH, Cheong HS, Lee JH. 1998. Changes of Chlorophyll and their Derivative Contents during Storage of Chinese Cabbage, Leafy Radish and Leaf Mustard Kimchi. J. Korean Soc. Food Sci, Nutr., 27(5):852-857
  17. Kim HJ, Kim JK, Kang WW, HA YS, Choi SW, Moon KD. 2003. Chemical Compositions and DPPH Radical Scavenger Activity in Different Sections of Safflower. J. Korean Soc. Food Sci. Nutr., 32(5):733-738 https://doi.org/10.3746/jkfn.2003.32.5.733
  18. Kim HY, Chung HJ. 1995. Changes of physicochemical properties during the preparation of persimmon pickles and its optimal preparation conditions. Korean J. Food Sci. Technol., 27(5):697-702
  19. Kim JW. 2008. Quality changes of Gam-dong-cheot-mu kimchi during storage with different temperatures and periods of fermentation. Masters degree thesis. Ewha Womans University. pp 20-43
  20. Kim KO, Kim SS, Seong NK, Lee YC. 2004. Methods and applications of sensory test. Shinkwang. Korea
  21. Kuo Kuo-Wha, Hsu Shu-hui, Liyun-ping, Lin Wei-Ling, Liu Li-Feng, Chang Li-ching, Lin chin-chao, Chun-nan,Sheu Hamm-Ming. 2000. Anticanceractivity evaluation of the solanum glycoalkaloid solamargine. Biochemical Pharmacology, 60:1865-1873 https://doi.org/10.1016/S0006-2952(00)00506-2
  22. Lamport DT. 1971. Cell wall metabolism. Ann. Rev. plant physiol., 22:235
  23. Lim HS. 2002. Research on the traditional jangahchi in Korea. Study in industrial technology, 11(1):45-68.
  24. Lee JM, Lee HR, Nam SM. 2002. Optimization for pretreatment condition according to salt concentration and soaking time in the preparation of perilla jangachi. Korean J. Dietary Culture, 17(1):70-77
  25. Miller GL. 1959. Use of dinitrosalicyclic acid reagent for determination of reducing sugar. Analytical Chemistry, 31:426-428. https://doi.org/10.1021/ac60147a030
  26. Nam HS, Kim NW, Shin SR. 2005. Changes in Components of Salted Eggplants (Chukyang) during Storage. J. Korean Soc Food Sci. Nutr., 34(1):120-125 https://doi.org/10.3746/jkfn.2005.34.1.120
  27. Nam SM, Lee HR, Lee JM. 2003. Removal efficiency of residual pesticides during processing of perilla jjangachi preparation. Korean J. Food culture, 18(6):562-568
  28. Noda Y, Kneyuki T, Igarashi K, Mori A, Packer L. 2000. Antioxidant activity of nasunin, an anthocyanin in eggplant peels. Toxicology, 148:119-123 https://doi.org/10.1016/S0300-483X(00)00202-X
  29. Park SS, Jang MS, Lee KH. 1995. Effect of Fermentation Temperature on the Physicochemical Properties of Mustard Leaf (Brassica juncea) Kimchi during Various Storage Days. J. Korean Soc. Food Nutr., 24(5):752-757
  30. Pressey R. 1984. Purfication and characterization of tomato polygalacturonase converter. Eur. J. Biochem., 144:217 https://doi.org/10.1111/j.1432-1033.1984.tb08452.x
  31. Pressey R. Avants JK. 1982. Solubilization of cell walls by tomato polygalacturonase: Effects of pectinesterases. J. Food Biochem., 6:57-74 https://doi.org/10.1111/j.1745-4514.1982.tb00296.x
  32. Shin SR, Kim KS. 1993. Changes in Cell Wall Polysaccharides and Cell Wall Degradation Related Enzymes during Fruit Softening. J. Food Sci& Technol, 5:94-109
  33. Tang HL, McFeeter RF. 1983 Relationship among cell wall constituents, calcium and texture during cucumber fermentation and storage. J. Food Sci., 48:66 https://doi.org/10.1111/j.1365-2621.1983.tb14789.x
  34. Tatiana CRP, Flavio FF. 2005. Extraction and assay of pectic enzymes from Peruvian carrot. Food Chemistry, 89(1):85-92 https://doi.org/10.1016/j.foodchem.2004.02.023
  35. Tucker GA, Robertson NG, Grierson D. 1980. Changes in polygalacturonase isoenzymes during the ripening of normal and mutant tomato fruit. Eur. J. Biochem., 112:119 https://doi.org/10.1111/j.1432-1033.1980.tb04993.x
  36. Vovk I, Simonovska B. 2007. Isolation of tomato pectin methylesterase and polygalacturonase on monolithic columns. Jourmal of Chromatography A, 1144:90-96 https://doi.org/10.1016/j.chroma.2006.09.029
  37. Yoo TJ. 1976. Food Carte. Pakmyusa, seoul. pp 124-126
  38. Yoon KY, Hong JY, Shin SR. 2006. Effect of Salting Methods on Component and Quality Characteristics of Eggplants. J Korean Soc. Food Sci. Nutr., 35(6):786-790 https://doi.org/10.3746/jkfn.2006.35.6.786
  39. Yoon SK. 1996. Korean culinary terminology. Shinkwang publication. Seoul
  40. Yoon SS. 1995. History and preparation of Korean food. Suhaksa. Seoul

Cited by

  1. Physiochemical Characteristics of Raw and Dried Jerusalem Artichoke Jangachi     vol.25, pp.5, 2015, https://doi.org/10.17495/easdl.2015.10.25.5.887
  2. Quality Characteristics of Yangha (Zingiber mioga Rosc) Pickle with Soy Sauce during Storage vol.26, pp.3, 2016, https://doi.org/10.17495/easdl.2016.6.26.3.260
  3. Quality Characteristics of Low-sodium Tomato Jangajii according to Storage Time by Cultivars     vol.25, pp.3, 2015, https://doi.org/10.17495/easdl.2015.6.25.3.460
  4. Quality Characteristics of Low Salt Kalopanax pictus Shoot Jangajji Using Soybean Sauce vol.44, pp.1, 2015, https://doi.org/10.3746/jkfn.2015.44.1.104
  5. Quality Properties of Whole Wheat Flour Sourdough Bread Using Sweet Persimmon Starter vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.263