Applied Biological Chemistry
- Volume 34 Issue 3
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- Pages.225-230
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- 1991
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Combined effects of salts mixture addition and microwave heating on storage stability of Kakdugi
깍뚜기의 저장성 향상을 위한 순간 열처리 및 혼합염 첨가의 병용효과
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Kim, Jong-Koon
(Department of Home Economics, King Sejong University) ;
- Yun, Jung-Won (Department of Food Science and Technology, King Sejong University) ;
- Lee, Jung-Kun (Department of Food Science and Technology, King Sejong University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- Published : 1991.09.30
Abstract
In this study, several combined effect of KCl addition into bring solution, microwave heating of Chinese radish for 3 minutes and addition of two salt mixtures into half fermented Kakdugi were investigated to compare their improving effects of storage stability of Kakdugi, Kakdugi was prepared by salting in 15% NaCl solution for 2 hours and fermented at
깍뚜기 제조시 절임액에의 KCI 첨가, microwave 열처리 및 인산염, nitrate, 구연산염 등 혼합염의 첨가가 저장성 향상에 어떤 효과가 있는지 밝히고져 이들 첨가나 처리를 단독 또는 병행하여 깍두기 발효중 pH, 총산도, 환원당의 변화를 비교하였다. 그 결과 절임시 KCI의 첨가와 발효중 염혼합물의 첨가는
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