초고압 절임 공정을 이용한 절임 배추 제조 및 이화학적 품질 특성
Preparation and physicochemical quality characteristics of salted kimchi cabbage using high-hydrostatic-pressure salting process
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초록
The effects of high-hydrostatic-pressure (HHP) conditions on the physicochemical quality and histological changes in kimchi cabbage (Brassica rapa L. ssp. pekinensis) during salting were investigated. The salinity and electrical conductivity of shred-type kimchi cabbage salted for 5 min with 15% brine at 200 MPa were 2.52% and 36.25 S/m, respectively, which were 2.8 and 2.3 times higher than those associated with shred-type control. The solid gain and water loss of kimchi cabbage samples during HHP salting increased with the NaCl concentration in the brine and the pressure levels, irrespective of the type of kimchi cabbage. After salting at 50 to 200 MPa, the moisture content and whiteness index of the shred-type samples were significantly (p<0.05) reduced compared to those of the shred-type control. However, no significant differences (p>0.05) were observed among the instrumental firmness of kimchi cabbage samples salted with 12 and 15% brines at 50, 100, and 200 MPa. During HHP salting, brine containing neutral red rapidly penetrated and stained the structurally deformed or damaged cells in the cabbage. These results indicate that the time required to prepare salted kimchi cabbage can be shortened using HHP salting.
Abstract
The effects of high-hydrostatic-pressure (HHP) conditions on the physicochemical quality and histological changes in kimchi cabbage (Brassica rapa L. ssp. pekinensis) during salting were investigated. The salinity and electrical conductivity of shred-type kimchi cabbage salted for 5 min with 15% brine at 200 MPa were 2.52% and 36.25 S/m, respectively, which were 2.8 and 2.3 times higher than those associated with shred-type control. The solid gain and water loss of kimchi cabbage samples during HHP salting increased with the NaCl concentration in the brine and the pressure levels, irrespective of the type of kimchi cabbage. After salting at 50 to 200 MPa, the moisture content and whiteness index of the shred-type samples were significantly (p<0.05) reduced compared to those of the shred-type control. However, no significant differences (p>0.05) were observed among the instrumental firmness of kimchi cabbage samples salted with 12 and 15% brines at 50, 100, and 200 MPa. During HHP salting, brine containing neutral red rapidly penetrated and stained the structurally deformed or damaged cells in the cabbage. These results indicate that the time required to prepare salted kimchi cabbage can be shortened using HHP salting.
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