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Changes in Organoleptic and Rheological Properties of Chinese Cabbage with Salting Condition

배추의 절임조건에 따른 관능적 특성 및 물성 변화

  • 이명희 (경북과학대학 첨단발효식품과) ;
  • 이기동 (경북과학대학 첨단발효식품과) ;
  • 송광진 (우리들 식품(주)) ;
  • 윤성란 (경북과학대학 전통식품연구소) ;
  • 김정숙 (계명문화대학 식품과학과) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2002.06.01

Abstract

Salting conditions on organoleptic properties and rheology of Chinese cabbage were optimized and monitored by four-dimensional response surface methodology. Experimental conditions were decided in the ranges of salt concentration 8∼12%, salting time 5∼25 hr and salting temperature 5∼15$^{\circ}C$. The salted Chinese cabbage with experiment design was measured on organoleptic and physical properties. The organoleptic form of the salted Chinese cabbage showed maximum score in 11.28% of salt concentration, 9.75 hr of salting time and 12.81$^{\circ}C$ of salting temperature. The organoleptic taste was maximized in 11.19% of salt concentration, 11.38 hr of salting time and 13.58$^{\circ}C$ of salting temperature. The organoleptic mouth-feel was maximized in 11.24% of salt concentration, 11.71 hr of salting time and 13.57$^{\circ}C$ of salting temperature. The organoleptic palatability was maximized in 11.52% of salt concentration, 12.86 hr of salting time and 13.07$^{\circ}C$ of salting temperature. In rheological properties of salted Chinese cabbage, hardness and chewiness decreased with the increase of salt concentration.

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