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KMID : 0380619900220040492
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 4 p.492 ~ p.495
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Effects of Salting Process on Ascorbic Acid Contents, α-Amylase Activity, Seasoning Penetration and Microbial Counts of Radish Cubes for Kakdugi
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Kim Hyung-Tae
Kim Joong-Man
Shin Mi-Kyung
Hwang Ho-Sun
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Abstract
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In succession to the previous paper(Korean J. Food Sci. and Techn., 21 (2), 300, 1989), to investigate effect of salting process on physico-chemical properties of Korean radish cubes processed for kakdugi Ascorbic acid content, α-amylase activity, the penetration rate of glucose and red-pepper juice into the radish cubes, and aerobic microbial counts (bacteria, yeast and mold) were investigated during salting (packout ratio : 1 : 1 g/ml) of radish-cube(2 X 2 X 2 cm) for kakdugi in the 15%(w/v) sodium chloride solution. For 6 hr salting, ascorbic acid was reduced from 38.5 mg% to 15.7 mg%, α-amylase activity was gradually increased until 5 hr salting, and then deceased, Amount and rate of penetration of glucose and red-pepper juice(on base of redness) into the salted radish cube were both higher than raw cubes, and microbial counts were decreased, and mostly within one hour of salting.
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