白菜漬けの加熱にともなう物性と組織構造の変化

概要

論文の詳細を見る
In order to investigate the changes of physical and structural properties of pickled Chinese cabbage by cooking, Chinese cabbage kimchi and pickled Chinese cabbage were cooked in boiling water. In the physical properties measurement, both of pickled Chinese cabbages showed firmness, though non-processed Chinese cabbage became soft after cooking. In the tissue structure observation by the optical microscope there was a marked difference between pickled Chinese cabbages and non-processed Chinese cabbage, plasmolysis which induced during processing was observed in pickled Chinese cabbages. The size of a cell of non-processed Chinese cabbage slightly expanded after cooking, however there was almost no change in pickled Chinese cabbages tissue structure. The differences in physical and structural properties between pickled Chinese cabbage and non-processed Chinese cabbage by cooking supposed to caused by processing to pickles.
活水女子大学の論文
2004-03-31