Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 16 Issue 2
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- Pages.75-82
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- 1987
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Storage of Salted Chinese Cabbages for Kimchi - I. Physicochemical and Microbial Changes During Salting of Chinese Cabbages -
김치용 간절임 배추의 저장에 관한 연구 - I. 배추의 간절임시 일어나는 이화학적 및 미생물학적 변화 -
- Kim, Joong-Man (Department of Agricultural Chemistry, Wonkwang University) ;
- Kim, Ihn-Sook (Department of Food and Nutrition, Wonkwang University) ;
- Yang, Hee-Cheon (Department of Food and Nutrition, College of Jeonju Woosuk)
- Published : 1987.05.30
Abstract
This study was to investigate physicochemical and microbial changes that took place during the salting of chinese cabbages. Salinity(3%) that is suitable for kimchi preparation was reached when chinese cabbages were salted for seven hours in 10%, three hours in 15% and one hour in 20%. In the case of 5% it was not reached though they were salted for over twelve hours. In order to decrease salinity from 7% level of salted chinese cabbages to 3% level by soaking in tap water, 1.2 hours for leaf and three hours for patiole were spent. Volume, moisture, firmness and internal space of raw chinese cabbages were significantly decreased by salting (15%, 10 hours) : volume, 59.90%, moisture, about 31.92% and internal space rate, 35.06%. Contents of mono-and divalent cations
김치용 간절임 배추의 적당한 염도인 3%에 도달하는데 걸리는 간절임 시간은 5%에서는 l2시간 후에도 미달되었고, 10%는 약 7시간, 15%는 약3시간, 20%에서는 약 1시간 걸렸다. 절임중 잎은 줄기보다 빠르게 탈수되었는데 10시간 후에 잎과 줄기의 수분함랑은 각각 66와 64%로 낮아졌다. 생배추의 원부피는 간절임에 의해 59.90%가 감소하였고 생배추의 내부공간율은 35.06%나 감소하였다. 수침에 의한 제염속도는 염분침투속도보다 빨랐으며 약 7%수준에서 3%수준으로 되는데 잎은 약 1.2시간 들기는 약 3시간 걸렸다. 절임중 경도는 잎과 줄기에서 전체적으로 감소하였는데, 생체의 경우는 내부가 높았으나 간질임한 것은 점질부위의 경도가 증가하였다. 절임 과점에서 배추중의
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