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KMID : 0613820160260111275
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Journal of Life Science
2016 Volume.26 No. 11 p.1275 ~ p.1281
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Analysis of the Physicochemical Properties and Antioxidative Activity of Napa Cabbage Pickle
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Son Hae-Reon
Oh Sun-Kyung
Bae Sang-Ok
Choi Myeong-Rak
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Abstract
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The principal objective of this fundamental research was to analyze the physicochemical properties the and antioxidative activity of Napa cabbage pickle (NCP) for development of low-salt pickles. NCP-1 was a smaller than NCP at amount soy sauce (10%). The pH of NCP and NCP-1 were 4.51± 0.15, 4.85±0.08 immediately after preparation. The pH of NCP and NCP-1 was reduced to 4.08±0.05 and 4.31±0.12 over time during 60 days of storage. The acidity of the NCP and NCP-1 immediately after preparation were 0.51% and 0.38% and increased to 0.67% and 0.56% after 60 days of storage. The salinity for the NCP ranged from 1.71-2.22% and NCP-1 ranged from 1.18?1.63%. The L value, which indicates the lightness, was the highest at day 0 and the lowest at 60 day. The tensile strength value of NCP was 10.9±0.05 kgf/cm2 and NCP-1 in 11.84±0.11 kgf/cm2 at day 0 and then significantly decreased with time in storage. The cutting force of NCP was 1004±7.12 gf/cm2 and NCP-1 in 845±5.27 gf/cm2 at day 0, which increased over time in storage. The overall acceptability of NCP was the highest at day 30, but the overall acceptability of NCP-1 was the highest at day 45. NCP-1 extracts at day 60 showed the highest antioxidant activity of 66.04%, whereas the NCP extract at day 0 showed the lowest antioxidant activity of 45.41%. These results showed that depending on the content of the seasoning pickle difference in the antioxidant activity. Thus, the best pickled Napa cabbage is determined by a smaller amount soy sauce in NCP-1, and the results could provide a basis for improving the availability and quality of Napa cabbage.
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KEYWORD
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Antioxidative activity, Brassica rapa, napa cabbage, physicochemical property, pickle
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