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KMID : 1024420150190040385
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Food Engineering Progress
2015 Volume.19 No. 4 p.385 ~ p.391
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Characteristics of Different Vinegards Manufactured from Different Region of Korean Cabbages and Optimal Mixing Ratio of Regional Vinegared Korean Cabbages
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Kim Haet-Tteum
Kang Byung-Sun
Baik Moo-Yeol
Kim Byung-Yong
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Abstract
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The purpose of this study was to formulate the optimal mixing ratio for Korean vinegared cabbages harvested in fall from Haenam, Hongseong and Gyeongsan regions. The general compositions such as moisture and ash, and hardness were not significant different among 3 cabbages. The vinegared cabbage was made with vinegar, salt and sugar, and stored at 5 oC for 5 d. The diffusion of salt, sugar and vinegar to the cabbage was completed within 3 h. The optimal mixing ratio of those components was determined by response surface methodology (RSM) based on overall preference. As a result of analysis, optimal mixing ratio of Haenam vinegared cabbage was 8.94% vinegar, 1.88% salt, and 18.18% sugar, whereas 8.91% vinegar, 2.12% salt, and 17.97% sugar in Hongseong vinegared cabbage, lastly 8.24% vinegar, 2.50% salt, and 18.26% sugar in Gyeongsan vinegared cabbage. Storage characteristics were investigated at different storage times and temperatures using overall preference, texture, and pH. Overall preference and texture were enhanced after 1 wk storage, but vinegared cabbage was spoiled after 3 wk at 20 o}C. Change in pH was the fastest during 1 wk at all temperatures, and then reached equilibrium.
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KEYWORD
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Korean cabbage , hardness , vinegared cabbage , optimal mixing ratio , storage characteristics
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