• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.452-459
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• 1998

In 7 kinds of Gulbi purchansed from Yosu, Sunchon and Chinju, N-nitrosamine (NA) such as N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA) and N-nitrosodipropylamine(NDPA), were detected and their content was 2.8∼78.3$\mu\textrm{g}$/kg, trace and 0∼1.4$\mu\textrm{g}$/kg, respectively. This experiment was conducted to study the effect of processing conditions on NA formation in the salted and dried yellow corvenia(Guibi), prepared by using the different salting method like dry and brine salting by pure and crude salt. NDMA, NDEA and NDPA were not detected in raw sample, but NDMA content increased in yellow corvenia during its salting (27.6∼37.4$\mu\textrm{g}$/kg), and then drastically decreased in Gulbi stored for 40 days, ranging from 2.8 to 4.3$\mu\textrm{g}$/kg. Content of above NA was inhibited more effectively in the samples prepare with brine salting method than with the dry salting method during its processing and storage. Especially, NA in the sample prepared with brine salted and dried yellow corvenia using the pure salt was detected in the lower concentrations, and that of NDMA, NDEA and NDPA was 2.8∼27.6, trance and ND-2.7$\mu\textrm{g}$/kg, respectively.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.61-67
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• 1999

The effects of salting methods on Kakdugi (cubed radish kimchi) fermentation were evaluated. Kakdugi was prepared with various salting methods, salt concentrations, and settling times, and fermented at 10$^{\circ}C$ for up to 52 days. Radish (Raphanus sativus L.) cubes (2 cm size) were salted by using the following methods salt concentration of about 1.5% which was known appropriate for the organoleptic quality of Kakdugi: 1) Treatment S-1: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.5% (w/w) and cured for 1 hr, 2) Treatment S-5: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.2% (w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5% (w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0% (w/v) salt solution for 5 hr. As the fermentation continued, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was more significantly noted from B-1 and B-5 than S-1 and S-5. The pH of the Kakdugi which showed a good eating quality dropped to 4.3∼4.8 with the accumulation of total acids. Total vitamin C increased sharply at the palatable period of Kakdugi during the initial fermentation and then decreased gradually following a sigmoidal changing pattern. The reducing sugar levels were also influenced by salting methods and fermentation as sugars are converted into acids. High initial contents of reducing sugars and their subsequent rapid decrease were observed in “S” group than “B” group during fermentation. For nonvolatile organic acids, lactic acid increased consistently throughout the fermentation while malic acid, which was high at the initiation of fermentation, decreased rapidly afterwards at the palatable period of Kakdugi.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.118-122
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• 1993

Average water loss of chinese cabbage during salting storage was 44.62% after 2 weeks and salt concentration after 3 weeks storage were 3.46%, 7.27%, 9.04%, 10.59%, 14.82% in 5%, 10%, 15%, 20%, 30% treatments respectively, and salt concentration after 4 hour desalting in water were changed to 2.72%, 4.67%, 5.38%, 6.84%, 9.43% respectively, and during the salting storage pH was lowered more rapidly in low salt treatment than in high salt treatment and it was judged by overall evaluation that salting storaged chinese cabbage of 5% and 10% were adeguate to Kimchi processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.143-150
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• 1990

The changesin hardness activities of pectinestrase and polygaacturonase and amounts of pectic substances of cucumber during salting at 1$0^{\circ}C$ were investigated, The hardness of the cucumber was decreased dramatically after 3 weeks whereas activities of pectinestrase and polygalacturonase were increased until 3 weeks and 2 weeks respectively and then decrea-sed. The level of alcohol insoluble solid and protopectin in the cucumber were decreased but those of pectic acid and water soluble pectin were increased during the whole salting periods, Protopectin fractionated from alcohol insoluble solid during salting of cucumber was separated using Sephacryl S-500 It showed that high average molecular weight(AMW) of 100,000 was decreased however lower molecular weight compounds was increased. Pectic acid was observed to be decomposed from AMW 200,000 to AMW 500,000 Water soluble pectin from fresh cucumber contained higher level of pentose with peak I of AMW 2,000,000, however after 6 weeks of saltinf peak II which represented AMW 100,000 was separated. From the changes of sugar composition, the phenomena of softness during the salting was probably caused by solubilization of hemicellulose associated with pectin and decomposition of pectic substances.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.97-101
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• 2000

Major characteristics of waste brine from the repeated salting and rinsing processes of Chinese cabbage for Kimchi were investigated. Salt concentration of brine was increased with the number of successive salting steps from 12% after 1st salting step to 14% after 5th step. Total waste brine which is the representative of wastewater produced from salting process of cabbage showed 6-8% salt concentration. The pH values in all samples decreased with the number of reuse of brine and showed pH 5.9 and pH 5.2 for the mixture of brine for quarter-cut and small-cut cabbage, respectively, after 5th salting process. Soluble solid contents increased with repetition and resulted in 14-16 $^{\circ}Brix$. Total brine showed increased COD values with the number of reuse of brine and 40-50 ppm of COD values for both quarter-cut and small-cut cabbages.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.287-298
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• 1995

This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and $\beta$ -galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. the treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. the adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.409-416
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• 1985

In previous paper (Lee et al., 1983) processing method of sardine meat "surimi" was described as a part of the wort to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3 m/sec, 15 to $20^{\circ}C$), and finally packed individually in K-flex film bag by vacuum or $N_2$ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to $5\%$, salting for 20 hours with $10\%$ dry salt or in $15\%$ brine at $5^{\circ}C$ was enough to get that level of salt. If the final salt level was set 5 to $6\%$, salting for 20-24 hours with $15\%$ dry salt or in $20\%$ brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at $20^{\circ}C$ than salted in brine at $5^{\circ}C$, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at $20^{\circ}C$ could not be neglected if it was delayed loger than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or $N_2$ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or $N_2$ gas packed fillet at $20^{\circ}C$.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.226-232
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• 1995

This study is a result of the experiments to determine the optimum conditions of salting of Chinese cabbages for making tasty Kimchi. For the experiments, various methods of salting of Baechu were set up and the best method of salting had prepared Kimchi to investigated the best salt kind. In the two best results by method of salting salt kind, were investigated for salting time of Kimchi. There were certain amounts of Kimchi had prepared for each case of the combinations of the three conditions. Every case of Kimchi was refrigerated and was evaluated by sensory tests. In the salt concentration, pH and acidity of the Kimchi were measured. The results are as follows; In three cases of Kimchi, for salt concentration, level of 2.4-3.0$^{\circ}$ was maintained in Kimchi solid from the beginning to the end, while it was high in the beginning and gradually lowered in Kimchi liquid. The level of pH in both solid and liquid of Kimchi quickly dropped at the beginning of fermentation period and turned slow as time passed. And the level of acidity was increased little bit in the beginning, but it suddenly multipied until the third day of preservation. Since then, it had increased gradually thereafter as it was before. This experiments show that Kimchi can be the best taste in the case of Chinese cabbage soak in brine- free natural salt are kept for five hours.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.423-429
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• 2003

Kimchi has been worldwide recognized as a traditional Korean fermented food, In the Chinese cabbage's pickling, salt content of evenly penetrate into the tissue affects on the texture of matured kimchi, But the previous method which usually using brine salting has a disadvantage of uneven penetration of salt into the leaves and stems. The purpose of the study is to develope the method which produce superior kimchi by evenly penetrate the salt into the tissue rapidly, The dry salting method is directly spread the salt on the surface of chinese cabbage as percentage in weight with 10, 12, 14, 16%(s) and pickled in this state for 5 hours. Brine salting method is soaking chinese cabbage in the 16% salt solution(16%B) for 20 hours. Sensory evaluation, contents of salt, properties of mechanical hardness and micro structure were studied among fresh cabbage, 16%B and 10, 12, 14, 16%(s) cabbage, The result of salt contents in all groups of pickled chinese cabbage were significantly increased compared with fresh cabbage. The compressive force of cabbage's steams by mechanical measurement was significantly decreased but cutting force was increased. In pickled cabbage, the cutting force was the highest correlated with salt content, In the sensory evaluation, the salty taste of leaves and chewy degree were significantly increased, but the hardness and crips of the stems were significantly decreased by increasing salt contents. Therefore the dry salting is the most excellent pickling method in small amount of kimchi production by saving salt amount and time, furthermore due to even penetration of salt into leaves and stems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.251-255
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• 2008

Cholesterol and cholesterol oxide products (COPs) of Gulbi (Pseudosciaena manchurica) processed and stored at different salting times of 5 hours and 5 days were analyzed. The content of cholesterol was $133.4{\pm}5.20\;mg/100\;g$ in the fresh sample. Cholesterol content was decreased during salting and storage; its contents were $130.3{\pm}2.95\;mg/100\;g$ and $87.2{\pm}3.49\;mg/100\;g$ in 5 hours and 5 days salting samples, respectively. The content of 7-ketocholesterol in 5 hours and 5 days salting samples were $75.2{\pm}2.70\;{\mu}g/100\;g$ and $82.4{\pm}3.30\;{\mu}g/100\;g$. The 7-ketocholesterol content of salting sample for 5 hours had no significantly difference for 2 days sun drying, but it was dramatically increased during 5 days sun drying and then increased during storage days. $7{\alpha}-$ and $7{\beta}-hydroxycholesterol$ were not detected in fresh sample, but increased during Gulbi processing and storage. The $7{\alpha}-hydroxycholesterol$ was increased during Gulbi processing and storage and a higher level of $658.1{\pm}6.20\;{\mu}g/100\;g$ was detected in 5 hours salting sample than in 5 days salting sample after 21 days storage. The $7{\beta}-hydroxycholesterol$ also showed similar tendency with $7{\alpha}-hydroxycholesterol$; it was largely increased between 7 and 14 days storage in 5 days salting sample.