• Title/Summary/Keyword: fermented cucumber

Search Result 46, Processing Time 0.024 seconds

Physicochemical and Sensory Characteristics of Cucumber Salad Using Spicy Hot Flavor Graded Gochujang (매운맛 등급화 고추장으로 제조한 오이생채의 이화학적 관능적 특성)

  • Lee, In-Seon
    • Korean journal of food and cookery science
    • /
    • v.31 no.3
    • /
    • pp.255-263
    • /
    • 2015
  • This study investigated the spicy hot flavor related quality characteristics of cucumber salad prepared using spicy hot flavor graded gochujang that had been stored for 60 and 120 days. The results showed that the pH of both the 60-day and 120-day fermented gochujang was significantly higher in the cap-200 sample (p<0.001). In contrast to the results on pH, the acidity of both the 60-day and 120-day fermented gochujang was found significantly lower in the cap-200 sample (p<0.001). Measurements of salinity were found to be significantly lower in the sample with higher capsaicin content than in the sample with lower capsaicin content. The sugar content was found to be generally higher in the sample with the 120-day fermented gochujang than that with the 60-day fermented gochujang. Lightness (L) was higher in the sample with a lower capsaicin content than in the sample with a higher capsaicin content. The redness (a) was found to be significantly higher in the cap-200 sample than in other samples (p<0.001). The values of the L, a, and b tended to be lower in the sample with the 60-day fermented gochujang than in the sample with the 120-day fermented gochujang. The hardness of the cucumber salad was found to be lowest in the 120-day fermented sample with the cap-200 gochujang, which had the highest capsaicin content (p<0.05). The results of the sensory evaluation of the cucumber salads showed that the spiciness was stronger with the higher capsaicin content (p<0.001), and approximately one-level higher than the spiciness rating of hot pepper. The results of a key ingredient analysis showed that the sample with high capsaicin content was classified as having a relatively hot spicy aroma and flavor, and strong stinging pain, and the sample with the low capsaicin content was classified as having a salty aroma and a dark appearance.

Effects of Preheating and Salt Concentration on Texture of Cucumber Kimchi during Fermentation (예열처리 및 염도가 오이김치의 숙성 중 질감에 미치는 영향)

  • Huh, Yoon-Jung;Rhee, Hei-Soo
    • Korean journal of food and cookery science
    • /
    • v.6 no.2
    • /
    • pp.1-6
    • /
    • 1990
  • The purpose of this study was to investigate the effects of preheating and salt concentration on the fermentation rate and firmness of cucumber kimchi, and the relationship between firmness and the contents of pectin fractions, hemicellulose and cellulose during fermentation. For this purpose, pH, acidity, firmness and the contents of pectic fractions, hemicellulose and cellulose were studied. 1. The changes of pH and titratable acidity indicated that preheating and high salt concentration delayed the fermentation rate in cucumber kimchi. 2. After 9 days, preheated cucumber kimchi was firmer than nonpreheated cucumber kimchi. 3. During fermentation, the cucumber kimchi fermented at 5% NaCl was firmer than that femented at 2% NaCl. 4. After 9 days, preheated cucumber kimchi was higher in insoluble pectin (HCISP)content and lower in soluble pectin (HWSP & HXSP) content than nonpreheated cucumberkimchi and hese results in accord with those of firmness measurements. 5. During fermentation, the cucumber kimchi fermented at 5% NaCl was higher in insoluble pectin content and lower in soluble pectin content than nonpreheated cucumber kimchi, and these results were in accord with those of firmness measurement. 6. During fermentation, cellulose content decreased.

  • PDF

Sprinkler Flow Rate Effect on the Greenhouse System for Soilless Cultivation of Cucumber (오이재배의 비닐하우스 시스템에서 스프링클러의 유량효과)

  • Yun, Sang-Jin;Chung, Sung-Won;Park, Jong-Min;Kim, Jong-Soon;Kwon, Soon-Goo;Choi, Won-Sik
    • Journal of the Korean Society of Industry Convergence
    • /
    • v.23 no.1
    • /
    • pp.93-100
    • /
    • 2020
  • In this paper, soilless cucumber cultivation was investigated, fermented fertilizer to increase the cucumber yield was considered, and the greenhouse temperature control system for cucumber cultivation is developed. To do this, perlite was proposed to replace soil as growth medium. Fermented cows and pigs manure was proposed as plant fertilizer. Combination of fan, water sprinkler, and pipe heating system was proposed to control the greenhouse temperature. However, because this research was conducted during the summer, the greenhouse system observed in this study only focused on variations in the flow rate of the water sprinkles used. The experimental result shows that soilless culture in the greenhouse could be an alternative to traditional field production for high-value vegetable crops. Furthermore, application of fermented fertilizer of 10% could enhance the growth and increase the yield and quality of crops. The proposed sprinkler flow rate is best suited for cucumber crop with the best thrives was 0.846 kg/s.

A Study on Foreigner Preferences and Sensory Characteristics of Kimchi Fermented for Different Periods (김치의 숙성기간에 따른 외국인의 관능적 선호도 조사)

  • Jung, Eun-Hee;Ryu, Jung-Pyo;Lee, Sang-Il
    • Journal of the Korean Society of Food Culture
    • /
    • v.27 no.4
    • /
    • pp.346-353
    • /
    • 2012
  • This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

Effects of Main Raw Material and Jeot-Kal (Fermented Fish Sauce) on Formation of N-nitrosamines During Kimchi Fermentation (김치 숙성중 니트로스아민의 생성에 대한 주원료 및 젓갈의 영향)

  • 신효선;김준환
    • Journal of Food Hygiene and Safety
    • /
    • v.12 no.4
    • /
    • pp.333-339
    • /
    • 1997
  • The effects of kind of vegetables and of the kind and amounts of fermented fish sauce on the formation of nitrosamine (NA) during kimchi fermentation were investigated. Kimchies made of Chinese cabbage, cucumber, and radish with fermented shrimp, anchovy and liquid sauces were fermented at 4$^{\circ}C$ for 6 weeks and the changes in the content of nitrate, nitrite, trimethylamine (TMA), dimethylamine (DMA) and NA were studied. Nitrate content in kimchies made of Chinese cabbage, cucumber, and radish increased at the initial period of fermentation, but it decreased at the later period. Nitrite was not detected at the later period of kimchi fermentation. Overall, there have not been great changes in the contents of nitrite and nitrate. However, there have been considrable changes in the contents of TMA and DMA as fermentation progressed. Only nitrosodimethylamine (NDMA) at the level of 0.5~10.3 $\mu\textrm{g}$/kg was formed in three kinds of kimchies. More NDMA was formed in radish and cucumber kimchies than in Chinese cabbage kimchi. The pH was lowered faster in radish and cucumber kimchies than in Chinese cabbage kimchi. More NDMA was formed in Chinese cabbage kimchi made with fermented shrimp sauce than those with anchovy or liquid sauces. Shrimp sauce contained higher amount of DAM than anchovy and liquid sauces. The contents of NDMA tended to increase as the amount of shrimp sauce increased. The kind and amount of fermented fish sauce used for kimchi preparation may be an important factor affecting the formation of NDMA.

  • PDF

Studies on the Development of Processed Foods of Greenhouse Horticultural Commodities in the South Area (1) Effect of Brine Concentration on the Quality of Cucumber Pickle (남부지역 원예산물의 가공품개발 연구 (1) 소금농도가 오이지의 품질에 미치는 영향)

  • 허종화;김봉섭;강수태;박경환
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.28 no.2
    • /
    • pp.390-395
    • /
    • 1999
  • The cucumber pickles(pieces types), soaked at 10, 15, and 20% brine concentrations, were fermented for 7 days at 25oC. The pH of sample in 10% brine was lowered faster than that of others. To reach pH 3.7, it took 4 days(10%) , 6 days(15%) and 7 days(20%), respectively. The salt permeated into cucumber rapidly, and it took only 1 day to reach maximum content, thereafter salt contents were maintained constant. The titratable acidity and turbidity of cucumber pickle liquids were increased with fermentation time. Sensory evaluation showed that taste and smell of fresh cucumber, color and texture were decreased, while yeast moldy smell and acidic taste were increased as fermentation proceeded. Higher scores were obtained in acidic taste and smell, yeast moldy taste and smell in case of fermented sample in 10% brine for 4 days. It was concluded that the quality of cucumber pickle was influenced by the salt concentrations of brine.

  • PDF

The Properties of Blanching and Brining in Hot Solution and Trehalose Treatment on the Quality of Cucumber Kimchi during Fermentation (데침과 열수의 침적과 Trehalose 처리가 오이 물김치의 저장중 품질에 미치는 영향)

  • 이혜정
    • The Korean Journal of Food And Nutrition
    • /
    • v.14 no.4
    • /
    • pp.333-338
    • /
    • 2001
  • In research. which Korean pickled cucumber was treated wish various methods, including blanching. brining in hot solution, and treating with trehalose. I examined the changes of properties of material. The Korean pickled cucumber were fermented 4∼5$^{\circ}C$ for 42 days in 1% salt solution. The physiochemical properties were pH, total acidity, total cell count, lactic acid bacteria and texture properties were also evaluated. The result showed that the effect of blanching and soaking cucumber in 100$^{\circ}C$ hot salt solution significantly reduced the softening rate of texture while a rather rapid fermentation was found for those preserved with salt. The effect of trehalose treatment inhenced fermentation but it was significantly reduced softening rate of texture. The texture evaluation of Korean pickled cucumber was found that heat treatment with blanching after soaked in hot solution and trehalose treatment had a positive effect for reduction of softening of cucumber tissue.

  • PDF

Development of Preservation Prediction Chart for Long Term Storage of Fermented Cucumber (발효오이의 산패예견표의 개발)

  • Kim, Jae-Ho;Breidt, Fred
    • Journal of Life Science
    • /
    • v.17 no.12
    • /
    • pp.1616-1621
    • /
    • 2007
  • Off-flavors and odors in fermented cucumbers result from the growth of undesirable microorganisms during the secondary fermentation. Under laboratory conditions using a sterile fermented cucumber slurry medium, the spoilage fermentations were reproduced. Using this system the salt and pH conditions that allow the spoilage to occur were determined by varying the NaCl concentration and pH of the slurry medium. At pH 3, no spoilage was observed, regardless of the salt concentration, while at pH 3.5, pH 4, and pH 4.5, spoilage occurred in the 0 and 2% NaCl samples. For pH 5.0 samples, spoilage products were seen for all NaCl treatments. Based on these results the Preservation Prediction Chart was developed. The Chart may be used for selection of proper pH value and salt concentration for long term storage of fermented cucumber.

Inhibition of Yeast Film Formation in Fermented Vegetables by Materials Derived from Garlic Using Cucumber Pickle Fermentation as a Model System

  • Le-Dinh, Hung;Kyung, Kyu-Hang
    • Food Science and Biotechnology
    • /
    • v.15 no.3
    • /
    • pp.469-473
    • /
    • 2006
  • Film-forming yeasts generate an undesirable yeasty flavor in fermented vegetables such as kimchi in the presence of oxygen. Antimicrobial materials including garlic oil (GO), heated garlic (HG), and allyl alcohol (AA) were investigated for use as alternative natural food preservatives to inhibit the growth of film-forming yeasts in fermented vegetables. Using the fermentation of cucumber pickles as a model system, GO, HG, and AA were effective in preventing film formation at concentrations of 0.006, 3.0, and 0.02%, respectively. The effectiveness of HG in preventing the growth of a film yeast, Hansenula anomala, was not influenced by pH, while that of potassium sorbate, a typical anti-yeast food preservative, was highly dependent on pH. All tested materials were effective when added at the beginning of fermentation due to their negligible inhibitory activity toward lactic acid bacteria.

Effect of Different Processes on Texture of Fermented Cucumber Pickles (열처리조건이 오이지의 질감에 미치는 영향)

  • Yoon, Sun;Lee, Jin-Sil;Hong, Wan-Soo
    • Journal of the Korean Society of Food Culture
    • /
    • v.4 no.1
    • /
    • pp.103-108
    • /
    • 1989
  • Effects of different processes or texture of cucumber pickles fermented in 7% NaCl solution were studied. Cucumbers were treated with different processes: control; preheating in 7% NaCl, 0.04M $CaCl_2$ solution ($60^{\circ}C$, 1hr); combination of preheating and post microwave heating (5 min, midium high level, 2450 Mhz); preheating in the solution which was adjusted to pH 8.5. In each process the pH and total acidity of brine solution, total pectin contents in alcohol insoluble solids (AIS), hot water soluble pectin (HWSP) contents and firmness of cucumber pickles were determined at 0, 5, 10, 15 and 25 days of storage periods. Total pectin contents and the firmness of pickles were decreased during 25 days of storage. Control group showed the lowest value and post microwave heating group marked the highest value in total pectin contents and firmness retention of cucumber pickles. The results of this study indicated that total pectin content seems to correlate with the firmness of cucumber pickles. However, HWSP content did not show any correlation with firmness of cucumber pickles. Post microwave heating method could be used to retain firmness of fermented cucumber pickles.

  • PDF