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http://dx.doi.org/10.3746/jkfn.2003.32.4.526

Effects of Various Salt Concentrations on Physicochermical Properties of Brined Cucumbers for Pickle Process  

박용곤 (한국식품개발연구원)
박미원 (한국식품개발연구원)
최인욱 (한국식품개발연구원)
최희돈 (한국식품개발연구원)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.4, 2003 , pp. 526-530 More about this Journal
Abstract
Changes of physicochemical properties of brined cucumber were investigated in the samples mixed cucumber and water at 1 : 1.2 ratio in various salt concentrations from 15 to 30%. As salt concentrations in brine solutions were increased, cucumber was getting constricted and decreased in the size of diameter. Salt concentrations of brined cucumber were reached an equilibrium after 30 days of brine storage. When cucumber was preserved at 30% salt concentration, pH was gradually decreased until 60 days of brine storage. When cucumber was preserved in 15% salt solution, the yellowness on the surface of cucumber peels was the most intense among the groups. Among the groups preserved by more than 20% of salt, no difference was observed in intensity of yellowness after 30 days of brine storage. The absorbances of isopropyl alcohol extracts at 410, 505, 607, and 665 nm were different from those of raw cucumbers. Regardless of salt concentration, the hardness of cucumber was increased as preservation was prolonged except the group preserved in 15% salt solution.
Keywords
cucumber; salt concentrations; brine storage;
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Times Cited By KSCI : 1  (Citation Analysis)
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