• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1184-1188
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• 2011

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 $kg{\cdot}f/cm^2$, a pressure reduction from 250 mmHg, and steaming at 100$^{\circ}C$ 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.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.403-409
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• 2011

The removal amount of pesticide residue which were remained in baechu (Chinese cabbage) and perilla leaf were measured during the preparation process of kimchi. The amounts of diazinon, procymidone and endosulfan applied to chinese cabbage were $9.18{\pm}0.03$mg/kg, $22.27{\pm}0.22$ and $10.46{\pm}0.02$ mg/kg respectively. When chinese cabbage was brined with 10% salt solution for 12 hours, the removal rates of three pesticides were 22.5%, 25.3% and 0.6% for diazinon, procymidone and endosulfan, respectively. When chinese cabbage was brined and rinsed 3 times with water, the removal rates of three pesticides were 69.9%, 85.6% and 11.2% for diazinon, procymidone and endosulfan, respectively. When kimchi was prepared and fermented for 28 days at $4^{\circ}C$, the removal rates of three pesticides were 79.4%, 94.4% and 21.0% for diazinon, procymidone and endosulfan, respectively. The relative percentages of removal dose of pesticides during brining were 28.4%, 26.9% and 3.2% for diazinon, procymidone and endosulfan, respectively and which were 59.7%, 63.8% and 50.4% during rinsing and which were 11.9%, 9.3% and 46.4% during fermentation, respectively. The amounts of diazinon, procymidone and endosulfan applied to perilla leaf were $18.11{\pm}0.62$ mg/kg, $31.80{\pm}0.33$ and $12.01{\pm}0.01$ mg/kg, respectively. When perilla leaf was rinsed 3 times with water, the removal rates of three pesticides were 60.5%, 52.0% and 23.7% for diazinon, procymidone and endosulfan, respectively. When perilla leaf was rinsed and brined with 10% salt solution for 14 days, the removal rates of three pesticides were 93.9%, 92.4% and 49.6% for diazinon, procymidone and endosulfan, respectively. The relative percentages of removal dose of pesticides during rinsing were 64.5%, 56.3% and 47.8% for diazinon, procymidone and endosulfan, respectively, and which during brining were 35.5%, 43.7% and 52.2% for diazinon, procymidone and endosulfan, respectively.

• 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.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.295-297
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• 1991

Effect of salt concentration of brined Chinese cabbage on the Kimchi fermentation was investigated. The salt concentration range was 1-5% and chemical characteristics of pH, acidity and ascorbic acid were measured during fermentation at $25^{\circ}C$. Fermentation rate was also calculated from the $CO_2$ production. It was found that the higher salt concentration caused a significant decrease in the maximum value of fermentation rate and pH reduction. Ascorbic acid content was rapidly decreased initially, followed by increase to maximum and slowely decreased thereafter. This change was more apparent at higher salt concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1814-1818
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• 2010

The present study was carried out to elucidate the changes in the chemical characteristics of taurine added Kimchi during fermentation for 46 days at $6^{\circ}C$. Chinese cabbage was brined in a 10% salt solution for the control Kimchi and in a 10% salt solution containing 5% taurine for taurine added Kimchi (Taurine I, II, and III). One and three percent (w/w, based on Chinese cabbage) of taurine were added to make Taurine II and Taurine III, respectively. Reducing sugar and vitamin C contents for all the samples decreased after the 46-day fermentation. Taurine was not detected in the control, and the taurine contents, from the largest to the smallest, during the fermentation period were Taurine III, Taurine II and Taurine I. Amino nitrogen contents in all the samples studied proportionally increased during the 46-day fermentation. It is suggested that taurine does not affect the chemical characteristics of Kimchi during fermentation at low temperature ($6^{\circ}C$).

• Clean Technology
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• v.5 no.1
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• pp.78-85
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• 1999

In the Kimchi manufacturing industry that has recently been on its greatest growth, the rinsing process for salt-pickled Chinese cabbage in a brining step generates a vast amount of rinsing wastewater containing salts, colloids, and organics released from the raw material. In this study, the experimental method was developed to optimize the rinsing water consumption and thus to minimize the rinsing wastewater generation. The continuous counter-current rinsing basin in the actual plant was simulated through the lab-scale three batch-wise rinsing tanks. Rinsing efficiencies for the brined cabbage from the same brining tank were almost in the same level, whereas those varied substantially from source to source in the raw Chinese cabbage provided. When rinsing water used were decreased from 3.3 L/head to 2.7 L/head, no significant change was observed with respect to COD, turbidity, conductivity, $Na^+$, and $Cl^-$ concentrations in the extracted solution of the rinsed cabbage. However, the quality of the extracted solution was badly deteriorated as the amount of rinsing water used dropped down to below 2.7 L/head. The reduction of rinsing water up to 18% was proved to be possible without any negative effect on the quality of the product, Kimchi.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.183-187
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• 1991

The effects of microwave heat treatment and addition of enzyme, kimchi liquid, buffer solution and several salts on the changes in pH of kimchi liquid were investigated during fermentation at $25{\sim}35^{\circ}C$. It was found that microwave heat treatment on brined chinese cabbage and enzyme addition of cellulase and amylase showed a little improvement effect, while combination of both methods significantly increased the fermentation rate. The addition of kimchi liquid having pH 4.6 was found to be very desirable for both shortening the fermentation time and flavor acceptance. Among the inorganic salts and buffer solution studied, phosphate buffer(pH 4.6), sodium nitrite and $Na_2HPO_4$ were significantly effective for reduction of kimchi fermentation rate by two to three folds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.834-838
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• 2001

To investigate the effect of boiled-dried fusiforme for making kimchi, it was added as 0.1, 0.3 and 0.5% to brined Chinese cabbage by weight, respectively. Quality characteristics such as pH, titratable acidity, reducing sugar content, microbial loads were measured. Titratable acidity of 0.1% treatment showed a retarded increase compared to other samples, and maintained a higher reducing sugar content. Lactic acid bacteria numbers of boiled-dried fusiforme added kimchi were lower approximately by 2 log$_{10}$ CFU/mL after 10 day, which value was almost same as the control group. A 0.1% treatment of boiled-dried fusiforme showed no significant differences compared to the control in sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.257-262
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• 2011

The objective of this study was to investigate the changes in the microbial properties of taurine supplemented Kimchi during fermentation at $6^{\circ}C$ for 46 days. Chinese cabbage was brined in 10% salt solution for the control Kimchi and in 10% salt solution containing 1, 2 or 4% taurine (w/w, based on cabbage) for taurine supplemented Kimchi (Taurine I, II, and III groups, respectively). The pH values of all the groups dramatically decreased after 1-day of fermentation. Total numbers of viable cells were highest at 5-days of fermentation for the control, at 9-days of fermentation for Taurine I, and at 23-days of fermentation for Taurine II and III. The highest numbers of lactic acid bacteria were found at 9-days of fermentation for the control and Taurine I, and at 18-days of fermentation for Taurine II, and at 13-days of fermentation for Taurine III. The fermentation periods required to reach the highest numbers of Leuconostoc bacteria for Taurine I, II and III were longer than that for the control, suggesting that taurine might inhibit the growth of Leuconostoc bacteria during Kimchi fermentation. Based on the results obtained from the present study, it is concluded that adding taurine to the production of Kimchi could delay the ripening period of Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.269-276
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• 2016

This study was conducted to determine the inactivation effects of slightly acidic electrolyzed water (SAEW) on microorganisms attached to salted Chinese cabbage and food materials of kimchi, such as slice radish and green onion. In addition, changes in microbial and physicochemical quality of manufactured kimchi during storage at $4^{\circ}C$ for 4 weeks were investigated. Compared to the untreated control with tap water, total bacterial counts (TBC) of Chinese cabbage, slice radish, and green onion were reduced by 1.75, 1.68, and 1.03 log CFU/g at dipping times of 20 min, 5 min, and 10 min, respectively, upon treatment with 30 ppm SAEW at $40^{\circ}C$. Effect of microbial inhibition was higher in salted Chinese cabbage brined in 10% salt (w/v) of 30 pm SAEW at $40^{\circ}C$ than in untreated control with tap water, as indicated by 1.00 log CFU/g reduction. TBC of kimchi manufactured with materials treated with 30 ppm SAEW at $40^{\circ}C$ was not significantly affected compared to untreated control, although coliforms were remarkably reduced compared to the untreated control. At the beginning of storage (1 weeks), TBC and lactic acid bacteria (LAB) counts increased by approximately 9 and 7.66~8.18 log CFU/g, respectively, and coliforms were completely eliminated. The pH and acidity of kimchi at 2 weeks were 4.34~4.49 and 0.55~0.66%, respectively, and then slowly decreased. The texture (firmness) of kimchi decreased with storage time, but the difference was not significant. This combined treatment might be considered as a potentially beneficial sanitizing method for improving the quality and safety of kimchi.