ムラマツ　シュキ    MURAMATSU Shuki
   村松　朱喜
   所属
食健康科学部 健康デザイン学科
 
女性健康科学研究所 所属教員
 
国際文化研究所 所属教員
 
生活機構研究科 生活科学研究専攻
   職種
准教授
言語種別 英語
発行・発表の年月 2023/06
形態種別 学術雑誌
査読 査読あり
標題 Improvements in Preservation Properties of Homemade-Style Pickled Cucumber in Cambodia
執筆形態 共著
掲載誌名 International Journal of Environmental and Rural Development
掲載区分国外
巻・号・頁 14(1),pp.25-31
担当区分 責任著者
著者・共著者 SOKLY SORM, SHUKI MURAMATSU, MASATAKA UCHINO, YOSHIKI MURAMATSU, DAIKI OKA, NARONG TOUCH, YURI TANIOKA, TAKAHIKO NAKAMURA, TORU NAKAJIMA, MOTOE SEKIDO, SHOTARO KAWAKAMI, CHIM CHAY, MARI ARIMITSU, MACHITO MIHARA
概要 Pickled cucumbers selling at wet markets in Cambodia are popular among local
people. It has been reported that pickles using homemade recipes are at a high risk of spoiling
and causing food poisoning, as there are no heating steps in the production process. Therefore,
it is necessary to improve the hygienic conditions of the food supply to make safe pickles in
Cambodia.Heat treatments using hot pack filling and pasteurization lead to microbiologically safe products and extended shelf life. This study aimed to examine the effect of heat treatments (hot pack filling and pasteurization) on preservative properties and to evaluate the acceptability of the pickled cucumbers prepared with the heating process. Pickled cucumbers prepared with and without the heating process were made using a traditional Cambodian recipe and stored at 30 °C for 7 days. The presence of total viable bacteria, coliforms, Escherichia coli, yeasts, and molds in the pickled products was tested during the storage periods. The samples without the heating process resulted in contamination with coliforms, E. coli, yeasts, and molds and were in an initial putrefactive state because of the number of total viable bacteria. On the other hand, coliforms, E. coli, yeasts, and molds were not detected in the samples prepared with the heating process from Day 0 to Day 7. This result indicated that the pasteurization treatment killed many spoilage microbes, including foodborne pathogens. To investigate the acceptability of the pickled cucumbers prepared with the heating process, sensory evaluation tests were performed. From the results of the sensory evaluation and questionnaire survey, there was the possibility of acceptance of the pickled cucumbers prepared with the heating process made either in Japan or Cambodia by the Cambodian panelists; however, further improvement in the softness of the pickles was commented upon.