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http://dx.doi.org/10.5762/KAIS.2012.13.6.2641

The Prediction of Shelf-life of Pickle Processed from Maengjong bambo  

Kim, Dong-Chung (Department of Human Nutrition and Food Science, Chungwoon University)
Cho, Eun-Hye (Natural Choice Co., Ltd.)
In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
Oh, Chul-Hwan (Department of Food Science Technology, Kongju National University)
Hong, Ki-Woon (Division of Hotel Culinary Arts & Food service, Hyejeon College)
Kwon, Sang-Chul (Food Safety support organization KFIA(Korea Food Industry Association))
Chae, Hee-Jeong (Natural Choice Co., Ltd.)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.13, no.6, 2012 , pp. 2641-2647 More about this Journal
Abstract
Quality and sensory characteristics such as microbial count, pH, acidity, flavor, taste, color and overall acceptance of bamboo shoot pickle cured with red pepper paste and bamboo shoot pickle cured with soy sauce paste made of Maengjong bamboo shoots were investigated during a long-term storage at different temperature (at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). Microbial contamination was not observed, and water content did not showed significant change in all samples of both pickles during the whole storage period of 30 days, regardless of storage temperature. At $25^{\circ}C$, all sensory characteristics of bamboo shoot-red pepper paste pickle did not show a significant change for 30 d. However, at $35^{\circ}C$ and $45^{\circ}C$, the flavor, taste and color of bamboo shoot-red pepper paste pickle did not change remarkably, but the overall acceptance significantly changed from the beginning of storage. Bamboo shoot-soy sauce pickle did not give a significant change in flavor, taste and overall acceptance at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$. However a remarkable change in color started to be shown at 25 d in case of storage at $45^{\circ}C$. Overall acceptance and color were selected as indicating parameters for the shelf-life estimation of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle, respectively. Based on room temperature storage and delivery at $20^{\circ}C$, the shelf-life of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle were determined as 308 d (about 10 month) and 447 d (about 14 month), respectively.
Keywords
Pyllostachys pubescence; Bamboo shoots pickles; Shelf-life prediction; Sensory evaluation; quality;
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