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
発表年月日 2023/03/04
発表テーマ Improvements in Preservation Properties for Homemade-Style Pickled Cucumber in Cambodia
発表学会名 The 14th International Conference on Environmental and Rural Development, March 2023
主催者 International Society of Environmental and Rural Development Royal University of Agriculture, Cambodia Institute of Environmental Rehabilitation and Conservation
学会区分 国際学会
発表形式 口頭（一般）
単独共同区分 共同
国名 カンボジア
開催地名 Siem Reap
開催期間 2023/03/03～2023/03/05
発表者・共同発表者 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
概要 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.