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Preference and Quality Characteristics of Pickled Cucumber depending on Pickling Temperature  

Kim, Nam-Geun (Dept. of Culinary and Food Service Management, Sejong University)
Yoo, Seung-Seok (Dept. of Culinary and Food Service Management, Sejong University)
Publication Information
Culinary science and hospitality research / v.21, no.1, 2015 , pp. 281-296 More about this Journal
Abstract
This study performed to find proper temperature and improve texture and taste of pickle by considering physic-chemical characteristic and sensory evaluation. The basis temperature of the pickle was manufactured by 5 temperatures($95^{\circ}C$, $85^{\circ}C$, $75^{\circ}C$, $65^{\circ}C$, $5^{\circ}C$) at intervals of $10^{\circ}C$, and the dangerous Temp range was exempted during 12 days. Results showed that 3rd day at $95^{\circ}C$ was the best temperature for the quality specification of the pickle. In addition, between 6th to 12nd days at $85^{\circ}C$ and $95^{\circ}C$ appeared the most excellent preferences of the pickles. Thus, quality specifications showed different results by the date, and it appeared $95^{\circ}C>85^{\circ}C>75^{\circ}C>65^{\circ}C>5^{\circ}C$ in order. Furthermore, the liquid pickles at the temp of $95^{\circ}C{\sim}85^{\circ}C$ showed better texture and flavor of pickles as well as good preference. Based on these results, managers or administrators of foodservice business will be recognized the importance of temperature and storage period for salted pickles to improve its texture and taste along with improving quality and preference.
Keywords
cucumber; pickle; treated temperature; pickle on storage;
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