Abstract
Nasu-no-tsuchizuke is a traditional food of eggplants in Fukushima area. It is made by salting eggplants in soil paste which is made of the soil used for many years.
Nasu-no-tsuchizuke and other three kinds of salted eggplants with 5% salt were prepared to be evaluated on sensory qualities (appearance, flavor, texture and overall evaluation). Samples were nasu-no-tsuchizuke, salted eggplants in the soil paste made of paddy field, salted eggplants in deionized water with 0.5%potassium alum. and salted eggplants in deionized water.
The qualities of four kinds of salted eggplants were evaluated as follows:
1) Nasu-no-tsuchizuke was preferred in the items of appearance, texture and overall evaluation, but not preferred in flavor.
2) Salted eggplants in deionized water with 0.5% potassium alum. were preferred in appearance.
3) Salted eggplants in the soil paste made by the soil of paddy field were not preferred in the items of flavor, texture and overall evaluation.
From the results mentioned above, it was concluded that the quality of the nasu-no-tsuchizuke was more excellent than that in other three methods.
