논문 상세보기
Physico-chemical changes of cabbage pickled in vinegar during storage
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/352677
Physicochemical characteristics of vinegar pickled cabbages during storage were examined. 3x3 cm cube-shaped stems and leaves of cabbages examined in different pickling condition (salt 2, 4, 6, 8% and sugar 5, 10, 15, 20% brix) for 12 hours, and salt and sugar penetration rate were measured at every 2 hours. The vinegar pickled cabbages were stored for 4 weeks at 3 different temperature conditions (5, 15, and 25℃), and sensory test and TPA test were performed at intervals of every week. The rates of salt and sugar penetration were faster on the leaves than on the stem of cabbage. Also, increase in salt and sugar concentration of solutions led to increase in salt and sugar permeation rate. As a result of sensory test, both leaves and stems of cabbages stored at 5℃ did not show any significant difference with storage time. However, preference degree of cabbages stored at 15 and 25℃ decreased significantly as increasing the storage time. Hardness and cohesiveness of pickled cabbage were increased significantly as the storage time increased, but storage temperature did not give any effect on them.
