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

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)
Publication Information
Korean journal of food and cookery science / v.25, no.3, 2009 , pp. 345-349 More about this Journal
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
Korean cucumber-hot pepper; strength; hardness; sensory test;
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Times Cited By KSCI : 2  (Citation Analysis)
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