Physico-chemical Changes of Radish Cubes for Kakdugi during Salting

간절임중 깍뚜기용 무우 Cube의 이화학적인 변화

  • Kim, Joong-Man (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
  • Shin, Mi-Kyung (Department of Food and Nutrition, College of Home Economics, Wonkwang University) ;
  • Hwang, Ho-Sun (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University)
  • 김중만 (원광대학교 농과대학 농화학과) ;
  • 신미경 (원광대학교 가정대학 식품영양학과) ;
  • 황호선 (원광대학교 농과대학 농화학과)
  • Published : 1989.04.01


Physico-chemical changes caused by salting Korean radish cubes (for Kakdugi) with sodium chloride solution were investigated. Two-centimter cubes of Korean radish were soaked in saline solution of 5, 10, 15, 20 and 25 percent concentration. Optimum salinity, 3% as determined by taste, was reached in six hours at 5% strength, two hours in 10%, one hour at 15% and within one hour at concentration of 15% plus. Radish cubes salted in 5, 10. 15, 20 and 25% sodium chloride solution in a cube/solution weight ratio of 1:1 decreased in volume from 7.6 to 11.2% after one hour, and from 11.2 to 17.9% after six hours. Decrease in moisture content was from 83.0 to 75.9% in one hour and from 74.5 to 68.5% after six hours. $Potassium\;ion(K^+)$, $calcium\;ion(Ca^{2+})$ and $magnesium\;ion(Mg^{2+})$ content was significantly decreased by salting, but $sodium\;ion(Na^+)$ content greatly increased. In addition, salting caused firmness of the cubes to decrease, and cell shapes to shrink by plasmolysis.