• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.545-555
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• 2005

The physicochemical and microbial characteristics of Oiji prepared with dry salting method, which has been used industrially for industry, were investigated. Low salting and low storage temperature were employed:extremely low salting extremely low temperature; ESET $(5\%,\;0^{\circ}C)$, very low salting extremely low temperature;VSET $(10\%,\;0^{\circ}C)$, extremely low salting very low temperature; ESVT$(5\%,\;5^{\circ}C)$, low salting very low temperature; VSVT$(10\%,\;5^{\circ}C)$ and high salting low temperature;HSLT$(30\%,\;10^{\circ}C)$ for control. Acidity was lower, and pH was higher in VSET, in of which the fermentation pattern was similar with that of HSLT The time required to reach the optimum acidity ($0.3\%$ lactic acid) was longer delayed for VSET (168 days), than for compared to ESVT (51 days). During storage of Oiji, greenness (-a) as measured with of the Hunter color system wasshowed the highest in VSET, and the lowest while in ESVT, the lowest. Total microbial and lactic acid bacteria counts number were the lowest in HSLT and VSET and were the lowest than in other groups, while the highest in ESVT. Yeast was not detected in HSLT, but was the highest while in VSVT. E coli coliform and listeria were detected in the $5\%$ salting groups, although Salmonella was not detected in any of the all groups. Texture profile analysis demonstrated exhibited that fracturability and hardness were highest in HSLT and VSET, compared to the other groups. Scores of over-all preference for ESVT and HSLT were higher atwith 6.3 and 6.2, respectively, compared to the other products. Based on these results, lower saltiness less than $10\%$ and lower storage temperature (less than $5^{\circ}C$) condition was optimum for maximizing the better for good quality of industrial Oiji preparation in industry.

• YAKHAK HOEJI
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• v.20 no.3
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• pp.156-161
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• 1976

The salting in and salting out of Octoxynol, N.F., a nonionic polyoxyethylated surfactant by n-alkylamine hydrochlorides ws investigated by measuring their effect on the cloud point of the surfactant at various salt concentrations. The carbon number of the alkyl chain was varied from zero to twelve. Ammonium chloride, methylamine hydrochloride and ethylamine hydrochloride tended to salt out the surfactant, lowering its cloud point in proportion to the salt concentration. n-Ankylamine and n-butylamine hydrochlorides showed salting-out effect at low concentrations of the electrolyte, while their effects were leveled off and showed rather salting-in trend at higher concentrations of the electrolyte. These salting-in effect was ascribed to the formation of a hydrotropy of the n-alky lammonium cations with the surfactant. The higher homolog compounds of n-alkylamine hydrochlorides showed extraordinarily high salting-in effect at very low oncentrations of the electrolyte. These large salting-in effects were more drastic as the chain length was getting longer. These large increases of the cloud point of the surfactant were attributed to the formation of mixed micelles of n-alkylammonium cations with the polyoxyethylated surfactant.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.377-386
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• 2009

The principal objective of this study was to evaluate the influence of temperature and salt concentration on the physicochemical properties of salted Chinese cabbage. Salted Chinese cabbage samples were prepared with various concentrations of salt(4, 5, 6 and 7%), and were stored for 10 days at three temperatures(8, 14, and $25^{\circ}C$). The salting ratio of Chinese cabbage evidenced a decreasing trend regardless of the salting temperature and salt concentration, and their decrement appeared relatively high as the salting temperature increased. The period required to achieve a critical salting ratio(85%) decreased with increases in the salt concentration at $25^{\circ}C$, and a similar trend was observed at lower temperatures(8 and $14^{\circ}C$). The salinity of all samples evidenced an increasing trend during the salting period, and at $25^{\circ}C$, in particular, a continuous increment was observed. At salt concentrations of 4%, the critical salinity(2.2%) was not achieved regardless of the temperature and salting period. The pH of salted Chinese cabbage achieved critical pH in 3 days at a salting temperature of $25^{\circ}C$, but the critical pH 5.5 of samples at 8 and $14^{\circ}C$ appeared after a long period of approximately 4 to 10 days. The average hardness values of salted Chinese cabbage at a salting ratio of 85% were approximately 1.49 MPa, 1.87 MPa, and 1.97 MPa, respectively, at three temperatures($25^{\circ}C$, $14^{\circ}C$, and $8^{\circ}C$). The initial reducing sugar content of cabbage juice was 11.8 mg/$m{\ell}$, and this value decreased substantially to 3 to 5 mg/$m{\ell}$ on day 1.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.99-106
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• 1993

The aim of this study is to elevate the efficiency of salting with low salt concentration in order to improve the quality of salted Chinese cabbage. The efficiency of salting was tested with various sub-atmosphere(760mmHg to 0mmHg), temperature(20$^{\circ}C$ and 30$^{\circ}C$), and concentration of salt(3%, 5% and 10%). The salting efficiency was estimated by amounts of juice, calcium elution, sodium penetration and the state of tissue. The amunts of juice eleuted from Chinese cabbage was increased significantly with the decrease of atmosphere and the time to reach the highest amounts was reduced. This tendency was promoted, with increase of salinigy(from 3% to 10%)and the increase of temperature(more juice at 30$^{\circ}C$ than 20$^{\circ}C$). The amounts of eluted calcium from Chinese cabbage tissue during salting under sub-atmosphere was directly proportional to amounts of juice and was inversely proportional to penetrated sodium. The salting time was reduced with elevation of sub-atmosphere. It was desirable to take between 5.5 and 9 hours to salt under the condition of 3% of salting, 20$^{\circ}C$, and 560-0mmHg. It took between 4.4 and 5 hours under 5% of salt and between 4 and 4.5 hours under 10% of salt. However, it was undesirable because the drying phenomenon and the transparency of tissue appeared under 30$^{\circ}C$ and 160-0mmHg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1077-1085
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• 1998

The effects of yeast on the fermentation of kimchi were investigated. The treatments were divided into two groups; yeast treatment during salting of Chinese cabbage(YS) and yeast treatment added in kimchi preparation(YF kimchi). The edible periods of the kimchi after yeast treatment during salting (YS kimchi) was extended 4~5 days by the results of pH, acidity, sensory quality. The activities of amylase, polygalacturonase and galactosidase of YS kimchi were retained at low levels compared to non treated condition throughout all fermentation periods, whereas protease activity was not significant different from the non treated condition. In addition, the contents of total hexose and uronic acid did not show remarkable change throughout fermentation, but total pentose was decreased by more than 7% at the early middle stage of fermentation(7~14 day after soaking). The change of free amino acid content was decreased by 16~44% than the non treated condition. In contrast, in the YF kimchi, the sensory quality was not good. The activities of amylase, protease, polygalacturonase and gal actosidase were appreciably higher than that of the non treated condition. Meanwhile, the contents of total hexose, total pentose and uronic acid, as products of degradation of cell wall constituents by the above enzymes, were decreased by 18~68% throughout fermentation than the non treated con dition, and total free amino acids were higher than the YS kimchi. Thus, yeast treatment during salting was found to be more effective to extend the edible periods of the kimchi.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1913-1919
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• 2014

Baechu (Brassica campestris var. pekinensis) was salted in 29.6% brine at $30^{\circ}C$ for 4 hours on mobile automatic salting equipment (MASE) with brine circulation four times, and the quality of MASE salted kimchi was compared with that of general factory salted kimchi (control, 12% brine, $10^{\circ}C$, 16 hr) for 5 weeks. Salinity, acidity and number of lactic acid bacteria of MASE kimchi were higher than those of control at 2.5%, 1.17%, and 8.38 log CFU/g, compared to 1.5%, 1.00%, and 2.68 log CFU/g, respectively, whereas reducing sugar content and texture were not significantly different. Overall quality of sensory evaluation was higher than 4.0 in MASE kimchi compared to lower than 4.0 in the control, and taste was significantly higher (P<0.01). The quality of kimchi salted at high salt concentration and high temperature for a short time was higher than those salted at low salt concentration and low temperature for a long time. Higher productivity in the Baechu salting process can be achieved by shortening salting time with MASE.

• 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 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.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.623-634
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• 2018

This experiment was conducted to determine the effects of the pre- and post-harvest variable factors on the processed product of kimchi cabbage. Two kimchi cabbage cultivars, namely 'Chungwang' and 'Dongpung,' were grown in a field and under a plastic greenhouse condition and stored at $5^{\circ}C$ after harvesting with and without low-density polyethylene (LDPE) film packaging. Growths were determined after harvesting while salting characteristics were determined after the processing and storage. The results show that the height, weight and leaf thickness were higher in kimchi cabbages grown in the greenhouse than those grown in the field. The plastic house culture increased the kimchi cabbage growth of the head weight, head height and leaf thickness compared with that of the open field culture. However, the osmolality and firmness were higher in the outdoor cultivated kimchi cabbages. Kimchi cabbage packed in film covered sacks and stored at $5^{\circ}C$ showed lower weight loss than unpacked cabbages during storage. Salt concentration and pH were also affected by the different pre- and post-harvest factors after salting the kimchi cabbages. Salt concentrations of the kimchi cabbage were influenced by various factors such as the cultivars, cultivation methods and storage covering. Though the present findings showed a limited difference in salt concentration and pH between the cultivars of kimchi cabbages, this study suggests that there is a relationship between processed agricultural products and their pre- and post-harvest methods.