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Comparison of Physicochemical Characteristics of Pickles Manufactured in Folk Villages of Sunchang Region  

Jeong Do-Yeong (Faculty of Biotechnology, Chonbuk National University)
Kim Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk National University)
Lee Sun-Kyu (Sunchang Food and Science Institute)
Jung Sung-Tae (Faculty of Biotechnology, Chonbuk National University)
Jeong Eun-Jeong (Faculty of Biotechnology, Chonbuk National University)
Kim Hyung-Eun (Faculty of Biotechnology, Chonbuk National University)
Shin Dong-Hwa (Faculty of Biotechnology, Chonbuk National University)
Publication Information
Journal of Food Hygiene and Safety / v.21, no.2, 2006 , pp. 92-99 More about this Journal
Abstract
For standardization of quality and reduction of salt concentration of pickles manufactured in Folk Villages of Sunchang Region, the physicochemical characteristics of 90 pickles of 10 items were compared. Persimmon, garlic, cucumber, radish, Codonopsis lanceolata L., and Japanese apricot pickles were mixed with kochujang, perilla leaf pickle was mixed with soybean paste, cucumber pickle in wine cake was mixed with wine cake, and red pepper was mixed with soybean paste or soy sauce. Moisture contents, pH, and titratable acidities of pickles were various depend upon characteristics of materials. Sugar contents of pickles test,34 were ranged from $22.10{\pm}3.04$ (red pepper pickled with soy sauce) to $55.53{\pm}7.67\;^oBrix$ (garlic pickle), and sugar contents of pickles mixed with kochujang were higher than those of soybean paste or soy sauce. Salt concentration of pickles were ranged from $3.56{\pm}1.11$ (Japanese apricot) to $9.15{\pm}6.35%$ (red pepper pickled with soy sauce), and salt concentration of pickle mixed with soy sauce was the highest among the pickles tested. Total aerobic counts of pickles tested were similarly ranged from $5.62{\pm}0.10$ (red pepper pickled with soy sauce) to $6.83{\pm}0.55$ log CFU/g (perilla leaf pickled with soybean paste). These results indicate salt concentration and quality of pickles manufactured in Folk Villages of Sunchang region must be lowered and standardized, respectively.
Keywords
jangachi; pickle; salinity; kochujang; soy paste; soy sauce;
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Times Cited By KSCI : 6  (Citation Analysis)
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