Physico-chemical changes of radish cubes for kakdugi during salting
1989
Kim, J.M. | Hwang, H.S. (Wonkwang Univ., Iri (Korea R.). Coll. of Agriculture) | Shin, M.K. (Wonkwang Univ., Iri (Korea R.). Coll. of Home Economics)
Physico-chemical changes caused by salting Korean radish cubes (for Kakdugi) with sodium chloride solution were investigated. Two-centimter cubes of Korean radish were soaked in saline solution of 5, 10, 15, 20 and 25 % concentration. Optimum salinity, 3 % as determined by taste, was reached in six hours at 5 % strength, two hours in 10 %, one hour at 15 % and within one hour at concentration of 15 % plus. Radish cubes salted in 5, 10, 15, 20 and 25 % sodium chloride solution in a cube/solution weight ratio of 1:1 decreased in volume from 7.6 to 11.2 % after one hour, and from 11.2 to 17.9 % after six hours. Decrease in moisture content was from 83.0 to 75.9 % in one hour and from 74.5 to 68.5 % after six hours. Potassium ion (K+), calcium ion (Ca** (2+)) and magnesium ion (Mg** (2+)) content was significantly decreased by salting, but sodium ion (Na+) content greatly increased. In addition, salting caused firmness of the cubes to decrease, and cell shapes to shrink by plasmolysis
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