Infusion of Pectinesterase for Preventing Softening of Kimchi Tissue

Pectinesterase 주입처리에의한 김치조직의 연화방지

  • Lui, Yih-Cherng (The National Assembly, Taipei, the Republic of China) ;
  • Kwon, Ki-Sung (Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Park, Kwan-Hwa (Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University)
  • 라일성 ;
  • 권기성 (서울대학교 식품공학과 농업생물신소재연구센터) ;
  • 박관화 (서울대학교 식품공학과 농업생물신소재연구센터)
  • Published : 1996.04.30

Abstract

This study was conducted to investigate the effect of infusion of pectinesterase (PE) along with preheating treatment in $CaCI_2$ solution on softening Kimchi tissue. Preheating treatment showed preventive effect on softening of Kimchi tissue. Especially, the preheating in the presence of P was more effective in preserving firmness of both stem and leaf. As for of effect of PE infusion by vacuum treatment, a maximum crispness was obtained from the vacuum-treated stems in 0.05 M $CaCI_2$ solution containing PE. The crispness of all the samples decreased during fermentation and the PE-infused samples by vacuum treatment showed higher crispness than the control until the fourth day of fermentation.