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Change in the Physicochemical Properties of Dolsan Leaf Mustard under Salting Conditions
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 4,  2011, pp.502-507
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.4.502
 Title & Authors
Change in the Physicochemical Properties of Dolsan Leaf Mustard under Salting Conditions
Bae, Sang-Ok; Wi, Sung-Dol; Lim, Hyun-Soo; Choi, Myeong-Rak;
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 Abstract
To investigate the optimal salting conditions, the physicochemical properties of Dolsan leaf mustard were compared under various salting times and using various washing methods and storage temperatures at 10% saline. On the other hand, the cell number of lactic-acid bacteria in Dolsan leaf mustard salted under the optimal conditions was also examined during the 50-day storage. The results of the sensory evaluation of the crispness value of the Dolsan leaf mustard treated with stepwise washing after 8h salting showed the optimal conditions for long-term preservation. The pH of the salted Dolsan leaf mustard decreased with the increase in the lactic-acid bacteria during the storage at . The cutting energy slowly increased during the storage, but the cutting energy of the salted Dolsan leaf mustard treated with stepwise washing remained at the initial values. The color of the salted Dolsan leaf mustard did not change during 40-day storage, but the mustard turned brown after 50-day storage, for which reason it could not be made into Dolsan leaf mustard kimchi. These results could be recommended as the optimal salting conditions and storage time of salted Dolsan leaf mustard for making kimchi.
 Keywords
Dolsan leaf mustard;salting;storage;kimchi;
 Language
Korean
 Cited by
1.
김치원료로서 연근과 더덕의 절임특성 연구,조정은;유가영;이미애;정영배;양지희;한응수;서혜영;

한국식품영양과학회지, 2012. vol.41. 8, pp.1144-1150 crossref(new window)
1.
Characteristics of Lotus and Lance Asia bell as Ingredients of Kimchi, Journal of the Korean Society of Food Science and Nutrition, 2012, 41, 8, 1144  crossref(new windwow)
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