Effects of Salts and Preheating Temperature of Brine on the Texture of Pickled Cucumbers

Authors

  • Kyung Mi Yoo,

    1. Authors Yoo, Hwang, and Ji are with Dept. of Food and Nutrition, Research Inst. of Human Ecology, Seoul Natl. Univ., Seoul, Republic of Korea.
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  • In Kyeong Hwang,

    1. Authors Yoo, Hwang, and Ji are with Dept. of Food and Nutrition, Research Inst. of Human Ecology, Seoul Natl. Univ., Seoul, Republic of Korea.
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  • Geun Eog Jr,

    1. Authors Yoo, Hwang, and Ji are with Dept. of Food and Nutrition, Research Inst. of Human Ecology, Seoul Natl. Univ., Seoul, Republic of Korea.
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  • BoKyung Moon

    Corresponding author
    1. Author Moon is with Dept. of Food and Nutrition, Chung-Ang Univ., Daedukmyun, Anseong-Si, Gyeonggi-Do, 456-756, Republic of Korea.
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Direct inquiries to author Moon (E-mail: bkmoon@cau.ac.kr).

ABSTRACT

The effects of salt type and preheating temperature on the texture and quality of pickled cucumber were studied. Four types of salt were used: bay salt, purified salt, and 2 prepared salts, 1 containing the same amount of Ca2+ and Mg2+ as those of bay salt, and the other containing a 3-fold higher concentration of Ca2+ and Mg2+ than bay salt. Two different temperatures were used for the salt solutions: 98 °C and 65 °C. All samples were fermented for 30 d at 25 °C. To evaluate the quality of the pickled cucumber with fermentation, the pH level, total acidity, alcohol insoluble solids, and mineral contents were analyzed. Texture and sensory evaluation as well as a microscopic observation were performed to observe the textural change of the pickled cucumber during fermentation. Pickled cucumbers with 98 °C of preheated brine showed better texture than the ones with 65 °C. The pickled cucumbers brined with prepared salt, 1 which had the same amount of Ca2+ and Mg2+ to bay salt, displayed the best result among the samples tested, in terms of sensory, textural, and physical properties.

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