Comparison of Quality Properties of Brined Baechu Cabbage Manufactured by Different Salting Methods and with Different Salts

Abstract

This study compared quality changes among brined baechu cabbages manufactured by various salting methods and types of salt. Brine, brine and dry salting, and dry salting were used as salting methods. When baechu cabbages were salted by dry salting method, the salinity of brined baechu cabbage increased compared to salting by other methods, even though the quantity of salt used was small. In addition, salinities of leaf and stem were relatively equal among brined baechu cabbages using dry salting method compared to those of other methods. When baechu cabbages were salted using dry method at different salt concentrations (3%, 5%, and 10% of weight of baechu), brined baechu cabbage showed suitable salinity (1.41～1.42%) at 5% salt concentration. Among brined baechu cabbages prepared using dry salting method with different types of salt (purified salt, solar salt, and bamboo salt), bamboo salt produced the highest salinity. Brined baechu cabbages with solar salt and bamboo salt showed significantly lower counts of total aerobic bacteria and higher counts of lactic acid bacteria than others. These results indicate that baechu cabbage can be salted equally, and the amount of salt used can be reduced when baechu cabbage is salted using dry salting method. In addition, using solar salt and bamboo salt can increase the quality of brined baechu cabbage.Key words: brined baechu cabbage, salting methods, dry salting method, bamboo salt, solar salt

Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi

“…In this study, the order in which the independent variables contributed to the response of SG was brine temperature ( • C) > brine concentration (%) > brine time (h) and of WL was brine time (h) > brine temperature ( • C) > brine concentration (%). Previous studies have explored various salt concentrations, fixed process times, different process times based on specific salt concentrations, and different combinations of process time and salt concentration to define the optimal process conditions for producing high-quality Kimchi products [16][17][18][19]. Interestingly, our experimental data verified statistically that the condition of constant brine temperature is primarily related to the quality of the brined cabbage.…”