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韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.27 no.2, 2012년, pp.211 - 224   피인용횟수: 7
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

절임농도와 건조시간에 따른 가지장아찌의 저장 중 품질 특성 변화
Changes in Quality Characteristics of Eggplant Pickles by Salt Content and Drying Time during Storage

최상아    (이화여자대학교 식품영양학과   ); 조미숙    (이화여자대학교 식품영양학과  );
  • 초록

    Eggplant pickles were classified into three groups based on salt concentration (1, 3, 5%) and three groups based on drying time (30, 60 and 120 minutes), followed by storage at $5^{\circ}C$ for 28 days. Raw eggplant contains 94.82% water content. The increase in salt concentration and drying time caused a decrease in the moisture content. Compared to the 0.27% ash content of raw eggplant, the ash content of eggplant pickles increased noticeably with increasing salt concentration due to penetration into the eggplant pickles. pH values decreased significantly as the levels of salt concentration and dying time increased (p


  • 주제어

    Eggplant .   pickles .   storage conditions .   consumer preference.  

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  • 이 논문을 인용한 문헌 (7)

    1. Kim, Deok-Jin ; Kim, Mi-Sun ; Lee, Ye-Seul ; Sohn, Ho-Yong 2013. "Quality Evaluation of the Home-made Soy-Sauce Jangachi, Korean Traditional Pickle, Prepared by the Head-Families of Andong, Korea" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 41(3): 311~319     
    2. Lee, Shin-Ho ; Kang, Kyoung-Myoung 2015. "Quality Characteristics of Low Salt Kalopanax pictus Shoot Jangajji Using Soybean Sauce" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 44(1): 104~110     
    3. Park, Yeon Sook ; Gweon, Hae Jeong ; Sim, Ki Hyeon 2015. "Quality Characteristics of Low-sodium Tomato Jangajii according to Storage Time by Cultivars" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 25(3): 460~473     
    4. Kang, Kyoung Kyu ; Choi, Songyi ; Kim, Jin Sook ; Kim, Gi Chang ; Kim, Kyung Mi 2015. "Physiochemical Characteristics of Raw and Dried Jerusalem Artichoke Jangachi" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 25(5): 887~892     
    5. Oh, Chul-Hwan ; Kang, Chang-Soo 2016. "Quality Characteristics of Apple Jangachi according to Cultivar during Storage" 韓國有機農業學會誌 = Korean journal of organic agriculture, 24(4): 747~758     
    6. Oh, Chul-Hwan ; Oh, Nam-Soon 2016. "Quality Characteristics of Apple Jangachi Cured with Different Types of Traditional Korean Sauces" 韓國有機農業學會誌 = Korean journal of organic agriculture, 24(1): 87~98     
    7. Kim, Myung-Hyun ; Han, Young-Sil 2016. "Quality Characteristics of Yangha (Zingiber mioga Rosc) Pickle with Soy Sauce during Storage" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 26(3): 260~270     

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