The Factors Affecting on the Texture of Salted Vegetables and Prevention of Tissue Softening

침채류의 Texture에 영향을 미치는 요인 및 연화 방지

The changes in the various chemical compositions and textural properties of salted vegetables during salting and fermentation were reviewed with 25 papers published from 1981 to 1991 The changes in the texture of vegetables were largely affected by the properties of pectic substances, and additional factors such as salt type, salt concentration, salting time, temperature, preheating treatment, enzyme, salt mixtures, salt-fermented fish and garlic contents, were concerned complexly.