Quality Characteristics of Baechu-Kimchi Salted at High Salt Concentration for a Short Time
2014
Ryu, J.P., World Institute of Kimchi, Gwangju, Republic of Korea | Yang, J.H., World Institute of Kimchi, Gwangju, Republic of Korea | Chung, Y.B., World Institute of Kimchi, Gwangju, Republic of Korea | Lee, S.I., World Institute of Kimchi, Gwangju, Republic of Korea | Han, E.S., World Institute of Kimchi, Gwangju, Republic of Korea
Baechu (Brassica campestris var. pekinensis) was salted in 29.6% brine at 30¡� for 4 hours on mobile automatic salting equipment (MASE) with brine circulation four times, and the quality of MASE salted kimchi was compared with that of general factory salted kimchi (control, 12% brine, 10¡�, 16 hr) for 5 weeks. Salinity, acidity and number of lactic acid bacteria of MASE kimchi were higher than those of control at 2.5%, 1.17%, and 8.38 log CFU/g, compared to 1.5%, 1.00%, and 2.68 log CFU/g, respectively, whereas reducing sugar content and texture were not significantly different. Overall quality of sensory evaluation was higher than 4.0 in MASE kimchi compared to lower than 4.0 in the control, and taste was significantly higher (P£¼0.01). The quality of kimchi salted at high salt concentration and high temperature for a short time was higher than those salted at low salt concentration and low temperature for a long time. Higher productivity in the Baechu salting process can be achieved by shortening salting time with MASE.
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