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KMID : 1134820110400081184
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 8 p.1184 ~ p.1188
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Changes in the Texture and Salt Content of Chinese Cabbage Using Different Salting Methods
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Lee Myung-Ki
Yang Hye-Jung
Woo Ha-Na
Rhee Young-Kyoung
Moon Sung-Won
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Abstract
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This study analyzed changes in the texture and salt content of Chinese cabbage after salting using different methods to determine the effects of low salt brining. To verify the possibility of brining under low salt concentration, Chinese cabbage was salted with 1%, 2%, 6%, and 10% salt solutions by pressing, pressure reduction, or steaming. After salting, the firmness (g, determined using the puncture test) of the Chinese cabbage changed according to the brining methods used, however, an increasing trend in rigidity was observed as the salinity increased. Because the power applied during pressing or pressure reduction treatments is higher, the firmness of and penetration time on the surface of the brined Chinese cabbages after these treatments increased more in the 6% salt solution cabbage. Additionally, the Chinese cabbages treated with steam showed significantly higher firmness and penetration time than those treated by pressing and pressure reduction. As a result of pressing the 6% salt concentrated cabbage with 1.35 ㎏ㆍf/㎠, a pressure reduction from 250 ㎜Hg, and steaming at 100℃ for 1 min, the cabbage had roughly 2% of the salt concentration, ultimately. These physical treatments of pressing, pressure reduction, and steaming could be used as new methods for preparing salted Chinese cabbage with low salt concentrations for general use.
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KEYWORD
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salting condition, pressing, pressure reduction, steaming, textural characteristics
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