Changes in Quality Characteristics of Maengjong Bamboo (Phyllostachys pubescens) Shoot Pickles

Abstract

To develop red pepper paste and soy sauce pickles with Maengjong bamboo (Phyllostachys pubescens) shoots, the pretreatment conditions of bamboo shoots and the physicochemical and sensory properties of both pickles according to incubation period were investigated. For pretreatment, wet heating in boiling water was more effective to soften the fresh bamboo shoots than dry heating at 190 o C. To remove the disagreeable pungent taste of the shoots, the heated shoots were soaked in 10% NaCl solution for 1 hour and dried at 50 o C for 8 hours. Changes of the quality characteristics of the red pepper paste and soy sauce pickles using pretreated bamboo shoots were observed at 25 o C for 6 days. The pH of both of the pickles was stably maintained at 4.0~5.5 for 6 days. The salt value of the red pepper paste pickles considerably increased from 7.21% to 9.36%. The lightness and yellowness of the color values of both pickles decreased and the redness of the red pepper paste pickles increased with increase of the incubation time. The sensory evaluation, color, taste, texture, and overall acceptability of both pickles were enhanced with increase of the incubation time. Further, the proper incubation period for both pickles was suggested to be 6 days.