Quality Changes of Salted Chinese Cabbage and Kimchi during Freezing Storage

절임 배추 및 김치의 동결 저장에 따른 품질변화

  • Koh, Ha-Young (Dept. of Food and Nutrition, Cheonju Woosuk Univ.) ;
  • Lee, Hyun (Dept. of Food and Nutrition, Cheonju Woosuk Univ.) ;
  • Yang, Hee-Cheon (Dept. of Food Technology, Cheonju Woosuk Univ.)
  • 고하영 (전주우석대학교 식품영양학과) ;
  • 이현 (전주우석대학교 식품영양학과) ;
  • 양희천 (전주우석대학교 식품공학과)
  • Published : 1993.02.01

Abstract

The effect of frozen storage on some physicochemical and sensory quality of salted Chinese cabbage and Kimchi were investigated. The texture of the fresh Chinese cabbage was preserved better by emersion quirk freezing or predrying than by air slow freezing or no predrying while no effect was measured on the salted Chinese cabbage. The salted cabbage had less frozen damages than the fresh one and had the similar texture characteristics of the fermented Kimchi. The frozen Kimchi had the similar overall quality to the unfrozen fermented Kimchi in spite of a little higher chewness values. The color of the salted Chinese cabbage was a little changed to pinkish after 3 months frozen storage but Kimchi was maintained the good quality after 6 months.