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KMID : 1007519960050010001
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Food Science and Biotechnology
1996 Volume.5 No. 1 p.1 ~ p.6
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Effect of Cutting Methods on the Yield , Salinity and pH of Salted Chinese Cabbage
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Jo, Jae Sun
Han, Eung Soo/Seok, Moon Sik/Chun, Jae Kun
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Abstract
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The effective salting method of Chinese cabbage was examined with 24 different cutting methods in Kimchi plant. The trimming yield of fall Chinese cabbage was 82.0%, and the total production yield of stored salted Chinese cabbage was 63.6%. Both yields were not influenced by the cutting methods. The salinities in long cut Chinese cabbage after 15-hr salting in 15% brine at l0℃ were higher than those of short cut ones. The salinity of top part in one head was about two times higher than that of bottom part, but salinity gap between top and bottom part decreased during the storage. The average pH of salted Chinese cabbage was 5.91, low in top part and high in bottom part, but it was equilibrated to 5.74 after one week storage at 0℃. There was a strong relationship between pH and salinity of salted Chinese cabbage both in salting process and storage period.
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KEYWORD
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