• Korean journal of food and cookery science
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• v.11 no.3
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• pp.309-315
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• 1995

This study was conducted to examine the effects of fish sauces from shrimp and anchovy and chitosan on the changes in pH, acidity, texture, and pectin fraction during Kimchi fermentation. Also, we conducted sensory evaluation on the textural properties of various Kimchis. The results were as follows: During fermentation, pH was decreased in the order of fermented anchovy sauce, fermented shrimp and control. And acidify was increased in the same order. But the addition of chitosan retarded the decrease in pH and increase in acidity. The compression force of various Kimchis during fermentation was decreased in the rder of fermented anchovy sauce, fermented shrimp, control and the addition of chitosan. During fermentation, hot water soluble pectin (HWSP) of control, fermented shrimp and fermented anchovy sauce increased whereas HCI soluble pectin (HCISP) in there treatments decreased. On the while, HWSP decreased and HCISP increased by addition of chitosan. Sensory score for the texture parameters such as hardness, crispness and chewiness of various Kimchis after the 3rd and 5th days of fermentation showed that hardness, crispness and chewiness were higher in chitosan treatment than in other treatments. The pH and acidity, compression force of Kimchis were appeared to be most highly correlated with crispness, showing that pH and compression force gave positive correlation and acidity gave negative correlation with crispness respectively. From the above results, chitosan addition was observed to infuluence the textural properties of Kimchi and their pectic substance.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.28-41
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• 2014

The distinctive physiological effect of dietary fiber in the body were studied according to contents and characteristics of each fiber component. In the present study, the composition of fiber in vegetables was investigated, and the effect of heat treatments on fiber content was studied. Contents of total pectin were 0.89~2.75 g/100 g on dry weight basis, with most contents from 1~2 g/100 g. The hot water soluble pectin (HWSP) content of vegetables ranged from 0.33~0.98 g/100 g, sodium hexametaphosphate soluble pectin (HXSP), from 0.29~0.81 g/100 g and HCl soluble pectin(HCLSP), from 0.30~1.40 g/100 g. HCLSP showed the greatest variation according to the type of vegetables. Every vegetable types showed similar contents of these three pectic fractions. Fiber contents of vegetables ranged from 8.8~23.8% for cellulose, 0.6~10.6% for hemicellulose, 1.0~5.2% for lignin, 10.9~25.4% for acid detergent fiber (ADF) and 11.8~31.9% for neutral detergent fiber (NDF) on dry weight basis. Especially, peppers showed higher contents of NDF than the other vegetables. It was found that a great portion of NDF, which is total insoluble dietary fiber, was composed of cellulose since cellulose constituted 63% of NDF. Heat treatment reduced total pectin content in all vegetables regardless of the heating methods and the greatest reduction was observed upon boiling. HWSP content increased, whereas HXSP and HCLSP contents decreased. Heat treatment increased the NDF, ADF and cellulose contents, and most changes were due to changes in cellulose content. The values of hemicellulose and lignin showed irregular pattern upon heating. Contents of total dietary fiber (TDF) were 1.20~7.11% on fresh weight basis. Garlic, edible burdock and pepper leaf showed higher contents of TDF than other vegetables. It was found that a great portion of TDF was composed of insoluble dietary fiber.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.267-274
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• 1993

This study was aimed to investigate the changes in textural properties of Korean radish and relevant chemical, enzymatic activities during salting. During salting, pH was decreased and total acidity was increased. The maximum compression and puncture forces of Korean radish were decreased significantly whereas cutting force was increased. From the force-distance curves, the break point and maximum force point disappeared in salted Korean radish whereas these appeared apparently in fresh one. Also, the number of peak obtained by three types of test from salted Korean radish was decreased. Hot water soluble pectin and 0.4% Na-hexametaphosphate soluble pectin were increased whereas 0.05 N-HCl soluble pectin were decreased significantly. Polygalacturonase activity were increased in Korean radish solid(RS) and Korean radish juice(RJ) until 4 days of salting. Pectin esterase activity were decreased in RS and RJ. Cx-cellulase activity did not appear initially, however, they began to show their activities after 2 days of salting and were increased in RJ although it was low.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.508-515
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• 2005

The effect of glue plant(Codium fragile) on the Dongchimi fermentation was investigated by measuring physicochemical properties during fermentation at $10^{\circ}C$. Dongchimi was prepared with various levels(0, 0.5, 1.0 and 1.5%) of glue plant(Codium fragile). The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with glue plant(Codium fragile) was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then decreased gradually. The reducing sugar content of Dongchimi with glue plant(Codium fragile) was higher than that of control. The content of total vitamin C was much higher in dongchimi with glue plant(Codium fragile). In color measurement, lightness value decreased gradually. However, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded, but the content of hydrochloric acid soluble pectin(HClSP) and sodium hexametaphosphate soluble pectin(NaSP) increased.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.600-608
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• 2006

The purpose of this study was to investigate the physicochemical characteristics of Cabbage Kimchi with different kinds of jeot-kal. The Cabbage Kimchis were stored at 4${\pm}$1$^{\circ}C$ for 49 days. The pH of all samples of Cabbage Kimchis decreased during fermentation. The total acidity of Cabbage Kimchis increased gradually during fermentation and that of Cabbage Kimchis with different kinds of jeot-kal was higher than that of control. Redox potentials and reducing sugar content decreased gradually during fermentation. Total vitamin C content of Cabbage Kimchis with different kinds of jeot-kal was much higher than that of control. In color measurement, the lightness value decreased gradually, whereas the redness and yellowness values increased gradually during fermentation. The content of hot water soluble pectin (HWSP) decreased as the fermentation proceeded, but that of hydrochloric acid soluble pectin (HCISP) and sodium hexametaphosphate soluble pectin (NaSP) increased.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.53-59
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• 1994

This study was attempted to investigate the effects of preheating treatment and chitosan addition on the textural properties of Korean radish during salting. For this study, we determined the changes in textural properties by compression, puncture, cutting tests respectively and the changes in pectin fractions were also determined. Sensory parameters such as hardness, crispness and toughness were evaluated by sensory analysis and their results were correlated with those by Instron. The results were as follows. The compression force of nonpreheated Korean radish was increased by chitosan addition, whereas that of preheated one was decreased during salting. The puncture force from all the samples of Korean radish decreased, however, chitosan addition showed higher puncture force. The cutting force of nonpreheated Korean radish increased during salting and those from nonpreheated and preheated ones were increased by chitosan addition. During salting hot water soluble pectin(HWSP) of nonpreheated Korean radish increased and 0.4% Na-hexametaphosphate soluble pectin(HXSP) and 0.05 N-HCl soluble pectin(HCISP) decreased respectively. However, HXSP was decreased by preheating treatment. On the contrary, the results were reversed by chitosan addition. Hardness and crispness of nonpreheated Korean radish decreased and toughness increased respectively during salting. However, toughness was decreased by preheating treatment and hardness was increased by chitosan addition. Compression and puncture forces were highly correlated with sensory parameters such as hardness and crispness, whereas cutting force was more correlated with toughness. From these results, it seems that the textural properties were improved by chitosan addition in both nonpreheated and preheated Korean radish. The preheating treatment was effective in the early stage of salting. However, combination of both treatments showed little effect during salting.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.462-471
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• 1997

Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6％) was fermented at 10$^{\circ}C$. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2％ citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23$\^$rd/ day and decreased thereafter.