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KMID : 1007519980070040258
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Food Science and Biotechnology
1998 Volume.7 No. 4 p.258 ~ p.262
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Changes in Moisture Content of Autumn Baechu during Brine Salting
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Han, Eung-Soo
Seok, Moon-Sik/Park, Ji-Hyun/Jo, Jae-Sun
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Abstract
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Quality of kimchi is greatly affected by the moisture content of salted baechu (Brassica campestris L. ssp. Pekinensis (Lour) Olsson). But the control and measurement in moisture content of fresh and salted baechu (Chinese cabbage) is very difficult because of unequality in baechu samples. Moisture content of the typical Korean autumn baechu (Arirang cultivar) were measured during brine salting and analyzed based on leaf order and leaf weight. Moisture content of leaf was increased with the leaf order and leaf weight (r=0.884). Average moisture content was 95.0% and the 8th leaf (49.7 g) is the representative in the fresh baechu. In the salted baechu moisture content of leaf was the highest in middle leaves and the lowest in outer leaves. Average moisture content was 92.5% and it was represented by the 5th leaf (39.6 g) in salted baechu.
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