Skip to main content
ARS Home » Research » Publications at this Location » Publication #166002
Title: EFFECTS OF HEAT TREATMENT OF BRASSICA CAMPESTRIS (BAECHU) ON THE CONTENT OF MOISTURE, SODIUM, CALCIUM, AND THE CALMODULIN GENE DURING SALTING

Author
item PARK, IN-KYUNG - CATHOLIC UNV DAEGU,KOREA
item CHUNG, IL-KYUNG - CATHOLIC UNV DAEGU,KOREA
item KIM, SOON-DONG - CATHOLIC UNV DAEGU,KOREA
item Gross, Kenneth

Submitted to: Food Science and Biotechnology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/1/2001
Publication Date: 2/1/2001
Citation: Chung, I., Gross, K.C. 2001. Effects of heat treatment of brassica campestris (baechu) on the content of moisture, sodium, calcium, and the calmodulin gene during salting. Food Science and Biotechnology. Vol. 10, No. 2, pp. 128-131

Interpretive Summary: Salting of Chinese cabbage is an essential process for preparing kimchi, a traditional Korean fermented vegetable food, consumed not only in Korea but throughout the world and by Asian peoples in the United States. Kimchi fermentation involves the action of salt and complex biochemical reactions that occur during the metabolism of microorganisms which utilize the cabbage as growth media. Salt enhances the fermentation of kimchi by releasing cellular components, including calcium. The release of calcium has been reported to have a close relationship with tissue softening during salting, and a positive correlation has also been determined between the release of calcium and temperature during the fermentation process. We investigated the relationship among calcium levels, temperature and fermentation to determine optimum processing factors for kimchi processing. Moisture loss of Chinese cabbage 40 C was 19% less than that of non heat-treated cabbage, which was 24%. Moisture loss increased with increasing temperature above 40 C. The calcium content of Chinese cabbage at 40 C was much higher than in cabbage salted at 20 C (6.2%). Calcium content was negatively affected in cabbage heat-treated at 40 C, but less so in the other heat-treated groups with regard to moisture loss. These results provide important information for processing of Chinese cabbage into kimchi through fermentation. The results will help both kimchi processors and consumers by providing a greater value and higher quality product.

Technical Abstract: The effects of initial heat treatment during salting on the moisture, sodium and calcium contents, and expression of calmodulin (CAM) gene in Chinese cabbage (baechu) was investigated to identify the cause of the increased stability of kimchi by heat treatment during salting. After the baechus were soaked at various initial temperatures (20 to 80 C) and then held at 20 C in for 24 hours (salting period), the quality parameters were measured. Moisture loss of heated baechu at 40 C was 19.4%, less than that of non heat-treated baechu, which was 23.9%. Moisture loss increased with increasing temperature above 40 C. The NaCl content of baechu which was salted at 40 C for 24 hours was 4.4%, less than the 5.0% of that at 20 C. The calcium content of baechu salted at 40 C was 7.2 mg per 100 g fresh weight, which was higher than that of baechu salted at 20 C (6.2%). A calmodulin gene, which may regulate the intracellular calcium concentration, was expressed highly in baechu after salting for 1 hour at an initial temperature of 40 C as determined by Northern blot analysis. Calcium content and calmodulin was negatively affected in the group heat-treated at 40 C, but less so in the other heat-treated groups with regard to moisture loss.