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KMID : 0380619910230040420
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 4 p.420 ~ p.427
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Changes in Tissue Structure and Pectins of Chinese Cabbage during Salting and Heating
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Abstract
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The structure of fresh, salted and heated petiole tissue from Chinese cabbage was examined with optical microscope, and the pectin of the tissues was fractionated by successive extraction. The pectin in Chinese cabbage consisted mainly of high methoxyl pectin(pA) and low methoxyl pectin(pB). The pA content was converted to pB markedly by salting and heating at 60-70℃ for 30 min while heating the cabbage above 80 decreased pB content. The firmness of heated tissue was highly correlated with pB content(r=0.996). Cytorrhysis test showed that pore size of the tissue became smaller by salting and heating at temperature below 80℃.
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