• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.325-329
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• 1991

Changes in thermal conductivity of petiole tissue of Chinese cabbage during steam heating and salting were measured by probe method. The thermal conductivity($k_e,\;W/m{\cdot}K$) of the tissue decreased with the increase in gas content and the decrease in moisture content. The correlating equation. $k_e=0.0192$ MC-0.6284 $V_a-1.3252$, obtained over the range of moisture content(MC) of 92 to 96% and gas content($V_a$) of 0 to 0.15 ml/g cabbage at $30^{\circ}C$ The thermal conductivity of salted cabbage was about $0.04\;W/m{\cdot} K$ higher than that of raw cabbage at the same moisture content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.470-477
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• 1996

This study was intended to observe the changes of pectic substances and enzyme activities, texture, microstructure of anchovy added kimchi during fermentation for 4 weeks at 4$^{\circ}C$. Content of alcohol insoluble solid(AIS) and HCl soluble pectin(HClSP) were decreased, whereas content of hot water soluble pectin(HWSP) was increased during fermentation. Content of HClSP was higher and HWSP was lower in anchovy added kimchi than control. Activity of pectinesterase(PE) was decreased, whereas activity of polygalacturonase(PG) was increased during fermentation. In anchovy added kimchi, PG activity was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was observed ; in the raw cabbage, parenchyma cells, intercellular space and middle lamella were clearly shown. But in salted cabbage, middle lamella became separated. In the late stage of fermentation, parenchyma cell walls were wrinkled and collapsed. Puncture forces of kimchi were decreased, whereas cutting forces of kimchi were increased as fermentation proceeded. The firmness was slightly higher in anchovy added kimchi than control at the late stage fermentation, which may be explained by the PG activity.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.420-427
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• 1991

The structure of fresh, salted and heated petiole tissue from Chinese cabbage was examined with optical microscope, and the pectin of the tissues was fractionated by successive extraction. The pectin in Chinese cabbage consisted mainly of high methoxyl pectin(pA) and low methoxyl pectin(pB). The pA content was converted to pB markedly by salting and heating at $60{\sim}70^{\circ}C$ for 30 min while heating the cabbage above 80 decreased pB content. The firmness of heated tissue was highly correlated with pB content(r=0.996). Cytorrhysis test showed that pore size of the tissue became smaller by salting and heating at temperature below $80^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.742-748
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• 1988

The macro-and microstructure of Chinese cabbage used for Korean Kimchi preparation were examined and the texture characteristics of raw cabbage leaf and salted or blanched leaves were evaluated by cutting test. The length and thickness of leaf stalk increased with the order of pyllotaxis, but the thinning effect of outermost leaves was observed. The microstructure of cut-profile of stalk showed densely compacted vascular systems aligned in the center of stalk and the outer space was filled with large parenchima cells. Due to this structure, characteristic cutting curves were obtained by cutting test, composing three peaks of cutting for inner surface skin, center vascular system and outer surface skin. Salting and blanching increased the cutting force mainly due to the increase of Gutted cell wall number caused by the structure collapse.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.249-254
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• 1988

This studies were carried out to investigate the effect of ing redients of Kimchi such as garlic, ginger and leek on the fermentation of Kimchi. The effect of ingredients on the growth of lactic acid bacteria isolated from Kimchi and on the fermentation of salted chinese cabbbage and Kimchi were also investigated. The lactic acid bacteria isolated from Kimchi were identified as Lactosaciffeg plantaruut, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococus cerevisiae. The growth of these oreanismg was inhibited by garlic or ginger. Inhibitory effect of ginger or was more significant than that of garlic in the broth medium extracted from chinese cabbage at $37^{\circ}C$. The fermentation of salted chinese cabbage was inhibited by addition of garlic or ginger at $25^{\circ}C$. The fermentation of salted chinese cabbage inhibited during only first days and accerlated thereafter by addition of garlic. The fermentation of mixed in gredients added Kimchi was inhibitedduring 1 to 2 days compared with that of ingredients not added Kimchi. The inhibitory effect of ingredients on fermentation was due to growth inhibition of the lactic acid bacteria at initial period of fermentation.

• Korean Journal of Environmental Agriculture
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• v.25 no.2
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• pp.174-179
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• 2006

Chinese cabbage, Braccica campestris has long been consumed as a staple food for Koreans in various forms of fresh, salted, and fermented Kimchi. Cultivation of the crop under greenhouse has become a general practices to fulfill its off-seasonal consumer's demand. However, agricultural practices of the crop have always accompanied with heavy applications of pesticides caused by severe outbreaks of diseases and pose under warm and humid circumferences. Since dissipation patterns of pesticide residues in/on the crop under greenhouse conditions ate quite different from those in the open-air, changes of diazinon, O,O-diethyl O-2-isopropyl-6-methylpyrimidin-4-yl phosphornthioate, in/on the Chinese cabbage applied by foliar spraying under greenhouse were studied. Diazinon 34% EC was applied with dilution of recommended and double dose to the crop. The shoots of crop were harvested immediately after this application and at regular intervals over a 10-day. After sample preparations, the diazinon residue was analyzed using gas chromatography equipped with electron capture detector (GC/ECD). Initially deposited amount of the chemical in/on the crop right after applications with recommended and double doses were 8.3 and 15.2 mg/kg, respectively. The residue levels after 10 days of application were 0.03 and 0.09 mg/kg with 1.3 and 1.5 days of half-life in/on the crop, respectively. In consequent 10 days of pre-harvest interval (PHI) for diazinon EC formulation in/on Chinese cabbage under greenhouse condition was fulfill maximum residue level set by Korea Food and Drug Administration (KFDA, 0.1 mg/kg).

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.210-215
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• 2003

When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15, 20 and 25$^{\circ}C$ for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25$^{\circ}C$. The best conditions, in terms of the kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentraction of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25$^{\circ}C$, the texture characteristics were fresh. clear and coot. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.807-813
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• 1997

Various additives(glucono-$\delta$-lactone, glycine, chitosan, Chinese pepper extract+msutard oil, cinnamon oil+ginger oil+mustard oil, Chinese pepper extract), used in the Korean patents singularly or in combination, were tested for extension of shelf-life of kimchi. Addition of glucono-$\delta$-lactone or chitosan was somewhat effective in delaying the fermentation rate, however no such effect was seen by other additives. Chitosan at the concentrations of 0.5, 1.0, and 1.5% was similarily effective in delaying the fermen-tation rate. Mustard oil or cinnamon oil tend to delay the fermentation rate by singular addition at the concern tration of 0.5% or 1%. Soaking of the salted and washed Chinese cabbage in 0.5% chitosan solution resulted in delay of the fermentation rate of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.255-261
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• 1988

For the purpose of fermentation control and edible period extension of lower salted Kimchi, the contents and compositions of pectic substances in Kimchi, by adding 2 percent salt and 0.4 percent sodium malate buffer(SMB), fermented at $20^{\circ}C$ were investigated. Edible period of SMB added chinese cabbage Kimchi was extended 40 hrs compared to that of control (added 2.5% salt) with good flavor, texture and freshness. The contents of alcohol insoluble solid(AIS) and protopectin(PP) of control were more decrensed during fermentation than those of SMB added Kimchi. But, the contents of pectic adid(PA) and water soluble pectin(WSP) of control were more increased during fermentation than those of SMB added Kimchi. Hexose and pentose from hemicellulose in control, PP and PA respectively, were more decreased during fermentation than those in SMB added Kimchi. Lower polarity and higher molecular weight PP was eluted and higher polarity and lower molecular weight PP was decreased considerably in control compared to those in SMB added Kimchi during fermentation.