Macro-and microstructure of Chinese cabbage leaves and their texture measurements
1988
Lee, C.H. | Hwang, I.J. | Kim, J.K. (Korea Univ., Seoul (Korea R.). Dept. of Food Technology)
The macro-and microstructure of Chinese cabbage used for Korean kimchi preparation were examined and the texture characteristics of raw cabbage leaf and salted stalk or blanched leaves were evaluated by cutting test. The length and thickness of leaf stalk increased with the order of pyllotaxis, but the thinning effect of outermost leaves was observed. The microstructure of cutprofile of stalk showed densely compacted vascular systems aligned in the center of stalk and the outer space was filled with large parenchyma cells. Due to this structure, characteristic cutting curves were obtained by cutting test, composing three peaks of cutting for inner surface skin, center vascular system and outer surface skin. Salting and blanching increased the cutting force mainly due to the increase of cutted cell wall number caused by the structure collapse
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