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Changes on the Components of Salted Eggplants during Storage  

Nam Hak-Sik (Faculty of Herbal Food Science, Daegu Haany University)
Kim Nam-Woo (Department of Herbal Biotechnology, Daegu Haany University)
Um Young-Chul (National Horticultural Research Institute)
Shin Seung-Ryeul (Faculty of Herbal Food Science, Daegu Haany University)
Publication Information
Food Science and Preservation / v.11, no.3, 2004 , pp. 293-298 More about this Journal
Abstract
This study was carried out to investigate the changes on the components of salted eggplant(shikibu) during storage. The contents of total and reducing sugars were decreased during storage, and the tendency of decrease was lower in the salted eggplants of vacuum packing storage than in the salted eggplants of rice bran immersion storage. The contents of acetic and malic acid were higher than other organic acids. The content of acetic acid was increased during storage, but malic acid was decrease. The major amino acid were valine, leucine, aspartic acid, glutamic acid. The content of essential amino acids was increased during storage. Aspartic acid, alanine, cystine and proline were high content of free amino acids. The contents of phosphoserine, taurine, Y-aminoisobutyric acid and hydroxyproline were higher than others. Posphoserine content was decreased during storage, but Y-aminoisobutyric acid was increased to 5 times of fresh eggplant at 20 days of storage.
Keywords
eggplant; vegetables; storage; organic acid; amino acid;
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