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KMID : 0903519910340030225
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1991 Volume.34 No. 3 p.225 ~ p.230
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Combined effects of salts mixture addition and microwave heating on storage stability of Kakdugi
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Kim Geu-Yeul
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Abstract
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In this study, several combined effect of KCl addition into bring solution, microwave heating of Chinese radish for 3 minutes and addition of two salt mixtures into half fermented Kakdugi were investigated to compare their improving effects of storage stability of Kakdugi, Kakdugi was prepared by salting in 15% NaCl solution for 2 hours and fermented at 25℃ and determined for the changed in pH, total acidity and reducing sugars. It was found from the result that the combined method of salts addition and heating treatment improved the storage stability by 6.4 folds based on pH change where salts mixture of phosphated, Ca EDTA, and Sod. citrate contributed the most effect. Changed in reducing sugar were greatly reduced by salt mixture addition while microwave heating and KCl addition affected little. Storage of Kakdugi at 4℃ after preparation with combined method could extend the storage life more than 8 folds of those Kakdugi stored at 25℃. However total acidity showed higher values for those prepared by combined method and stored at 4℃ or 25℃.
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