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Changes in Quality of Eggplants during Salting  

Yoon Kyung-Young (Department of Food and Nutrition, Yeungnam University)
Hong Ju-Yeon (Faculty of Cuisine and Nutrition, Deagu Hanny University)
Kim Kwang-Soo (Department of Food and Nutrition, Yeungnam University)
Shin Seung-Ryeul (Faculty of Cuisine and Nutrition, Deagu Hanny University)
Publication Information
Food Science and Preservation / v.13, no.3, 2006 , pp. 322-328 More about this Journal
Abstract
This study was designed to investigate the Quality of salted eggplants with mixed rice bran and salt during 7 days at $4^{\circ}\C$ for the quality improvement and arrangement of eggplants exported to Japan. It was carried out to analyze the changes of the color, organic acids, amino acids and minerals during salting. L and b values of eggplants were decreased, and a value of eggplants was increased during salting. Organic acids such as acetic, citric, lactic, malic, and succinic acids were analyzed from eggplants. The content of acetic and malic acid were decreased during salting, but citric and succinic acid contents were increased The major amino acids were alanine, glycine, valine and leucine. Total amino acid content of Chukyang was decreased but that of Shikibu was not changed during salting. The major free amino acid was $\gamma$-aminobutyric acid and contents of $\alpha$-aminoadipic acid and $\gamma$-aminobutyric acid were increased during salting. Sodium and potassium were major minerals of eggplants. Sodium, potassium and magnesium were increased during salting.
Keywords
eggplant; salting; amino acid; organic acid;
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