Characterization of Chinese Cabbage during Soaking in Sodium Chloride Solution

통배추의 염절임 방법에 따른 특성변화

  • Han, Kee-Young (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University)
  • 한기영 (서울여자대자대학 식품.미생물공학과) ;
  • 노봉수 (서울여자대자대학 식품.미생물공학과)
  • Published : 1996.08.30

Abstract

Changes of sodium chloride content in Chinese cabbage were investigated at different conditions. The diffusion rate of sodium chloride into the cabbage increased with increasing the temperature of brine solution. Sodium chloride content of Chinese cabbage at the lower portion of tank was higher than that at the upper position. The more washing and dewatering, the lower sodium chloride content of the cabbage was found. Microstructure pattern of salted cabbage tissue depended upon height of tank. The changed epidermis cell was recovered after several times of washing.

Keywords

Chinese cabbage;soaking;sodium chloride content;washing;dewatering