ムラマツ シュキ MURAMATSU Shuki
|Improvements in Preservation Properties for Homemade-Style Pickled Cucumber in Cambodia
|The 14th International Conference on Environmental and Rural Development, March 2023
|International Society of Environmental and Rural Development Royal University of Agriculture, Cambodia Institute of Environmental Rehabilitation and Conservation
|Sokly Sorm, Shuki Muramatsu, Masataka Uchino, Yoshiki Muramatsu, Daiki Oka,
Narong Touch, Yuri Tanikoka, Takahiko Nakamura, Toru Nakajima, Motoe Sekido,
Shotaro Kawakami, Chim Chay, Mari Arimitsu and Machito Mihara
|Pickled cucumbers selling at wet markets in Cambodia are recognized as popular pickles for local people.
It is necessary to improve hygienic condition of food supply and to make safe pickles in Cambodia.
The pickled cucumbers with and without the heating process were made using a traditional Cambodian
recipe and stored at 30 ºC for 7 days. The result indicated that the pasteurization treatment killed
many spoilage microbes including foodborne pathogens. To investigate the acceptability of pickled cucumbers
with the heating process, the sensory evaluation tests were performed. From the result of sensory evaluation
and questionnaire survey, the pickled cucumbers with the heating process made either in Japan or Cambodia
were acceptable to the Cambodian panelists; however, further improvement on the softness of pickles is commented.