논문 상세보기
pp.502-507
돌산갓의 최적 절임조건을 조사하기 위하여 다양한 절임시간, 수세방법, 저장온도에 따른 돌산갓의 물리화학적 특성을 비교하였다. 또한, 최적조건에서 절임된 돌산갓을 50일 동안 저장하는 동안 유산균의 균수변화를 측정하였다. 절임돌산갓의 관능평가와 아삭거림의 결과로부터 장기간 보존을 위한 최적조건은 8시간 절임 후 염농도를 단계적으로 수세한 방법으로 나타났다. 절임돌산갓은 에서 저장되는 동안 유산균의 증가에 의해 pH가 감소하였다. 저장기간 동안 절단
To investigate the optimal salting conditions, the physicochemical properties of Dolsan leaf mustard were compared under various salting times and using various washing methods and storage temperatures at 10% saline. On the other hand, the cell number of lactic-acid bacteria in Dolsan leaf mustard salted under the optimal conditions was also examined during the 50-day storage. The results of the sensory evaluation of the crispness value of the Dolsan leaf mustard treated with stepwise washing after 8h salting showed the optimal conditions for long-term preservation. The pH of the salted Dolsan leaf mustard decreased with the increase in the lactic-acid bacteria during the storage at . The cutting energy slowly increased during the storage, but the cutting energy of the salted Dolsan leaf mustard treated with stepwise washing remained at the initial values. The color of the salted Dolsan leaf mustard did not change during 40-day storage, but the mustard turned brown after 50-day storage, for which reason it could not be made into Dolsan leaf mustard kimchi. These results could be recommended as the optimal salting conditions and storage time of salted Dolsan leaf mustard for making kimchi.
