Quality Characteristics of Baechu-Kimchi Salted at High Salt Concentration for a Short Time

Abstract

Baechu (Brassica campestris var. pekinensis) was salted in 29.6% brine at 30°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°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.

Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant

“…Normally, the salting step takes more than 10 h (9-18 h) before the salinity level (1.5-2.0%) appropriate for kimchi production is reached (Kim et al, 2009(Kim et al, , 2010Lee et al, 2002Lee et al, , 2009Ryu et al, 2014). The new process allowed kimchi manufacturers to obtain properly salted napa cabbage (salinity: 1.5-2.0%) within 6 h.…”

“…Different manufacturers of kimchi use different salinity and salting conditions to prepare salted napa cabbage. For example, the salt type (fine or bay salt), the sodium chloride concentration in the salting solution (8-30%, w/w), salting time (8-18 h), temperature (10-40°C), and production method (e.g., dipping with pressure, decompression, or salting with tepid water) can all differ (Kim et al, 2009;Lee et al, 2002;Ryu et al, 2014). The appropriate level of salinity for salted napa cabbage used to prepare kimchi is generally between 1.5% and 2.0% (w/w) (Kim et al, 2010;Lee et al, 2009).…”

Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System

“…As an alternative source of salt, seawater has been utilized for the processing of various foods, including meat, for the curing of Baechu (Chinese cabbage), and in the ARTICLE formation of soybean curd (tofu), and has been shown to improve the quality characteristics (Ko et al, 2013;Ryu et al, 2014;Uttaro, 2011). Seawater contains sodium chloride (NaCl; about 80%), sulfates, and various minerals, including zinc, magnesium, calcium, and arsenic (Moon et al, 2004).…”

Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis

“…It has already passed the safety test for food use in Korea and is used as tofu bittern, Kimchi agent, etc. [21][22][23]. The purpose of this study is to evaluate the added value of seawater as a curing agent, by differentiating the general and sensory characteristics of seawater-treated groups and the untreated, control group of meat.…”