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http://dx.doi.org/10.3746/jkfn.2002.31.3.417

Changes in Organoleptic and Rheological Properties of Chinese Cabbage with Salting Condition  

Lee, Myung-Hee (경북과학대학 첨단발효식품과)
Lee, Gee-Dong (경북과학대학 첨단발효식품과)
Son, Kwang-Jin (우리들 식품(주))
Yoon, Sung-Ran (경북과학대학 전통식품연구소)
Kim, Jeong-Sook (계명문화대학 식품과학과)
Kwon, Joong-Ho (경북대학교 식품공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.3, 2002 , pp. 417-422 More about this Journal
Abstract
Salting conditions on organoleptic properties and rheology of Chinese cabbage were optimized and monitored by four-dimensional response surface methodology. Experimental conditions were decided in the ranges of salt concentration 8∼12%, salting time 5∼25 hr and salting temperature 5∼15$^{\circ}C$. The salted Chinese cabbage with experiment design was measured on organoleptic and physical properties. The organoleptic form of the salted Chinese cabbage showed maximum score in 11.28% of salt concentration, 9.75 hr of salting time and 12.81$^{\circ}C$ of salting temperature. The organoleptic taste was maximized in 11.19% of salt concentration, 11.38 hr of salting time and 13.58$^{\circ}C$ of salting temperature. The organoleptic mouth-feel was maximized in 11.24% of salt concentration, 11.71 hr of salting time and 13.57$^{\circ}C$ of salting temperature. The organoleptic palatability was maximized in 11.52% of salt concentration, 12.86 hr of salting time and 13.07$^{\circ}C$ of salting temperature. In rheological properties of salted Chinese cabbage, hardness and chewiness decreased with the increase of salt concentration.
Keywords
salted Chinese cabbage; four-dimensional response surface; organoleptic properties; rheological properties; monitoring;
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