Organic Acid Composition and Quality of Japanese "Shibazuke" Pickles.

Abstract

Tokyo 101, JapanFor two types of "Shibazuke" samples matured at Ohara in Kyoto, the organic acid composition using HPLC analysis, Hunter's diagrams and sensory evaluation were investigated. One type has a good color tone (vivid magenta color) and is called a normal product (G-S). The other type has poor color and is called abnormal (P-S). The main organic acid component of both samples was lactic acid, and followed by acetic acid. Butyric acid, propionic acid and valeric acid were detected, especially in P-S. The pH of 4.2 in P-S is higher compared with the pH of 3.4 in G-S. Both samples are located on the purple color side in Hunter's diagrams. The difference in macroscopic evaluation between G-S and P-S was recognized as 'iperceivable" by the total color-difference of AE values of 17.2 N.B.S. P-S showed a significantly lower value in a sensory evaluation of flavor, but it did not smell putrid. The sensory evaluation value of sourness showed no significant difference, while that of color and total evaluation value were significantly higher in G-S.

Chemical, Microbiological and Sensory Properties of Acur (Cucumis Melo Var. Flexuosus) Pickles Produced Using Salt and Vinegar at Different Concentrations

“…Our study was compatible with this study, and the low amount of lactic acid and acetic acid on the 21 st day is due to the decrease in LAB and organic acid amounts when the fermentation period is over. Shinagawa et al (1996) found lactic acid as 0.85 mg/mL, acetic acid as 0.25 mg/mL, and propionic acid as 0.05 mg/mL in their study. Likewise, the organic acid values in these studies showed conformity with the values we found.…”

Uncharacterized Escherichia coli proteins YdjA and YhjY are related to biohydrogen production

“…Also, glucose minimal medium without tryptone and yeast extract was used for organic acids determination in each culture. Samples for organic acid analysis were centrifuged to remove suspended solid and supernatant was then filtered with 0.45 mm pore size syringe filter before being analyzed by High Performance Liquid Chromatography (HPLC) (Shimadzu LC-10AD with conductivity detector CDD-6A equipped with Shim-packed SCR-102H (8.0 mm LD Â 300 mm L) Â 2 column) as reported previously [33].…”

Microbial characterization of the Japanese traditional pickle senmaizuke produced by two different manufacturing processes

“…Kyoto was considered the center of Japanese cuisine until the nineteenth century, and several cuisines and food materials including pickles have been developed in Kyoto. Shibazuke, suguki, and senmaizuke are “three major pickles in Kyoto.” Shibazuke and suguki are vegetable pickles fermented with lactic acid bacteria (LAB) (Shinagawa et al., 1997 ; Waki et al., 2014 ); nonfermented shibazuke that is prepared by soaking eggplants in a seasoning liquid is relatively more popular at present. Senmaizuke is prepared by soaking sliced turnips in a seasoning containing rice vinegar (hereafter called vinegar‐type senmaizuke) (Hiraga et al., 2008 ), and thus is considered a nonfermented pickle.…”