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KMID : 0380619850170060447
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 6 p.447 ~ p.453
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Pre - heating treatment for Prevention of Tissue Softening of Radish Root Kimchi
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Abstract
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examined during fermentation and storage of radish root kimchi. In order to find the optimum condition of preheating treatment, activities of pectinesterase (PE) and polygalacturonase (PG) in radish root were measured with respect to CaCl₂ concentration and temperature. A maximum firmness was obtained with treatment in 0.05M CaCl₂ at 55℃ for 2hr which was optimum conditions for PE activity, while PG was inhibited at the CaCl₂ concentration of 0.05M. Firmness of radish root kimchi prepared by preheating treatment was decreased little during fermentation and storage for 25 days.
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