• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.838-844
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• 1989

The physicochemical and organoleptic properties of Korean pickled cucumbers were studies for their changes during fermentation. The Korean pickled cucumbers were prepared by salting in 5-15% NaCl solution and fermented for 7-10 days. The results showed that the increase of salt concentration in cucumber had a linear relationship with logarithmic value of brining time. The higher NaCl concentration in salt solution resulted a rapid salt penetration into cucumber while the rate of changes in pH, the total acidity and turbidity were reduced. The color of cucumber surface were changed from green to yellow-green color as the fermentation progressed. The hardness of cucumber decreased repidly after one day of fermentation, followed by a little decreased until it reached to pH 3.2. A little increase in pH and decrease in total acidity were measured thereafter. The evaluation of sensory quality showed that the acidic and fresh cucumber-like-flayer decreased and yeast-moldy increased as the fermentation progressed. The sensory changes were more evident for lower salt concentration of NaCl solution. The softness of cucumber became to be significant from 4th day of fermentation in 5% salt solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.358-364
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• 1988

The effect of sodium malate buffer(SMB) on the fermentation of Kimchi was investigated. Chemical and microbial changes were investigated during fermentation of Kimchi containing 0,2,4 and 6% salt at $25^{\circ}C$. The fermentaton of lower salted Kimchi was taster than that of higher salted Kimchi. One percent addition of SMB, as pH adjuster, showed the retardation of Kimchi fermentation about 36 hours at $25^{\circ}C$. Due to the buffer action of SMB, the acidity was inclosed during the fermentation as concentration of SMB increased. The buffer action of SMB was increased during fermentation of Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.417-422
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• 2002

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.806-813
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• 2001

This study was carried out to investigate the effects of various kinds of commercial salts including Chunil, Hanju, Guwoon and Bamboo salts on the growth of microorganisms involved in kimchi fermentation. Among various microorganisms related to the kimchi fermentation, the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Pichia membranaefaciens and E. coli was examined. Based on the conditions of kimchi fermentation, 3% and 5% concentration of each salt were studied. Also, the temperatures at 1$0^{\circ}C$, 18$^{\circ}C$ and 37$^{\circ}C$ of the cultural condition were examined. The growth of Leuconostoc mesenteroides was inhibited depending on the reduction of cultural temperature and increase of concentration of salts. There was no considerable difference on the growth of Leu. mesenteroides in the different the kind of salts. However, the growth of Lactobacillus plantarum was strongly inhibited by the 5% concentration of Bamboo salt during incubation at 18$^{\circ}C$. When Lactobacillus plantarum was cultured at 1$0^{\circ}C$, its growth was remarkably decreased regardless of the kind and concentration of salts. In the case of Pichia membranaefaciens, Bamboo salt strongly inhibited its growth at all cultural temperatures. Apparent inhibitory effect on the growth of E. coli was observed by the Bamboo salt treatment during the incubation at 18$^{\circ}C$. At the cultural temperature of 1$0^{\circ}C$, similar results obtained.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.393-399
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• 2001

Effects of various types of salts (commercial low salt, sea salt, refined salt, and bamboo salt) and concentrations (0, 3.0 and 5.0% ) on the growth of yeasts isolated from Kimchi were investigated. The isolated yeasts used in the study are as follows : Saccharomyces cerevisia, Sporobolomyces albo-rubescens, Issatchenkia orientalis Cryptococcus luteolous, Ustilago maydis, Candida humilis, Pichia onychis, Cadida nitratophila, and Pichia jadinii. The growths of the yeasts were inhibited against each salt concentration. The growths of Candida sp. isolated from the later stage of fermentation was strongly inhibited against 5% concentration of salt. On the other hand the induction phase of Issatchenkia orientalis isolated at the early stage of fermentation was the quickest among all the tested yeasts. Among the salts, bamoo salt was found to be strongest inhibitor of the growth of yeasts.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.569-577
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• 1997

The characteristics of an watery type Kimchi prepared without the addition of red pepper, were investigated focused on the effect of salt concentration and fermentation temperatures. The Chinese cabbage was brined in various NaCl solution to obtain the final salt concentration range of 0.5∼3.0% of the brined cabbage. Fermentation of Baik Kimchi was carried out at 10, 20, 30$^{\circ}C$ with addition of equal weight of water to brined cabbage. The result showed that the fermentation was generally increased as the NaCl concentration decreased for all temperatures based on the data of pH and total acidity. The higher temperature resulted in an increase in fermentation rate in terms of pH and total acidity. The organoleptic flavor properties of fresh sourness and acidity were significantly affected by NaCl concentration and fermentation temperatures. The Baik Kimchi prepared with 1.0% NaCl and fermentation at 30$^{\circ}C$ was found to be most acceptable.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.743-747
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• 2003

Tests show that the growth of lactic bacteria in kimchi varies according to the type and concentration of salt used. Weissella confusa, the early stage bacteria in kimchi fermentation, increased sharply after 5 hr of induction with 3% light salt and refined salt. However, the induction period lengthened to 12 hr with 3% sea salt and bamboo salt. Lactobacillus delbrueckii ss lactis and L. pentosus which grow in the middle stage of fermentation, and L. hamsteri, which grows at the end stage of fermentation, were found after 12 hr of induction with 3% salt of all kinds. When 5% light salt was added to the culture medium, the induction period of bacteria other than W. confusa lengthens to 12 hr. The trend is similar for sea salt, bamboo salt, and refined salt, with a higher NaCl concentration resulting in less growth. W. confusa showed salt tolerance, but L. hamsteri was affected by the type and concentration of salt. With 5% sea salt, bamboo salt, and refined salt, the growth of bacteria was inhibited by up to 24 hr.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.439-445
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• 1997

Radish roots were salted in 4 different salt concentrations (5, 10, 15, 20%) for 3 months followed by desalting. The effects of desalting process on salt concentration, Ca content, texture and sensory characteristics were investigated during 3 days of desalting period at $25^{\circ}C$. NaCl content in danmuji salted in lower NaCl concentrations decreased rapidly and a linear relationship was found between the decrease in NaCl content and the logarithmic value of desalting time. Changes in Ca content of danmuji also exhibited a similar trend to that of NaCl content. Hardness of radish root tended to increase wit an increase in desalting time up to 2 days of desalting and then decreased slightly at the 3rd day of desalting. The results of sensory evaluation revealed that regardless of salt concentration used acidic, salty odor and taste of danmuji decreased significantly during desalting, however, there was very little change in yeast-moldy odor and taste with the intensity being very low in danmuji salted in higher salt concentrations. Among the textural properties, the crispness of danmuji salted in 5, 10 and 20% NaCl concentrations increased up to 2 days of desalting and decreased slightly thereafter, whereas that of radish salted in 15% NaCl concentration increase continously during 3 days of desalting. Total acceptibility was best in danmuji salted in 20% NaCl concentration and desalted for 3 days.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.262-266
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• 1991

The physicochemical properties of dongchimi, a Korean fermented Chinese radish, were investigated for their changes during fermentation in 7% NaCl brining solution at $4{\sim}35^{\circ}C$, The results showed that the relative viscosity of brining solution were initially decreased before steady increase there after. The Hunter L value increased and a value decreased and the turbidity also showed a similar increase as L value as affected more significantly by high fermentation temperature. The hardness of Chinese radish decreased initially followed by a little increase and then slowly decreased at later stage of fermentation. A linear relationship was found with decrease in salt concentration in brining solution and logarithmic value of brining time and activation energy was calculated for temperature range of $4{\sim}35^{\circ}C$ from the relationship.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1994.05a
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• pp.219-219
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• 1994