Cargando…
Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi
The factors of brine time, concentration, and temperature, affect the high-quality production of brined cabbage used in Kimchi. Although changes in Kimchi cabbage quality depending on brine time and concentration have been reported, changes in brine temperature have not been explored. Here, we optim...
Autores principales: | , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392639/ https://www.ncbi.nlm.nih.gov/pubmed/34441711 http://dx.doi.org/10.3390/foods10081935 |
_version_ | 1783743550739972096 |
---|---|
author | Song, Hyeyeon Moon, Eun-woo Ha, Ji-Hyoung |
author_facet | Song, Hyeyeon Moon, Eun-woo Ha, Ji-Hyoung |
author_sort | Song, Hyeyeon |
collection | PubMed |
description | The factors of brine time, concentration, and temperature, affect the high-quality production of brined cabbage used in Kimchi. Although changes in Kimchi cabbage quality depending on brine time and concentration have been reported, changes in brine temperature have not been explored. Here, we optimized the brine process considering specific conditions of temperature (15–25 °C), concentration (10–14%), and osmosis duration (14–18 h) affecting the characteristics such as pH, titratable acidity, soluble solid content, glucose, fructose, and lactic acid bacteria and mass transport (salt gain, water loss, and weight reduction). The optimal parameters were determined using multivariate statistical analysis using the Box–Behnken design combined with response surface methodology. For each response as qualitative characteristics, second order polynomial models were developed using multiple regression analysis. Analysis of variance was performed to check the adequacy and accuracy of the fitted models. The brine temperature and concentration affected salt gain and water loss; the optimal brining temperature, concentration, and time were 19.17 °C, 10.53%, and 15.38 h, respectively. Statistical regression analysis indicated that standardized brined cabbage can be produced efficiently using a brining tank at controllable temperature. |
format | Online Article Text |
id | pubmed-8392639 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-83926392021-08-28 Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi Song, Hyeyeon Moon, Eun-woo Ha, Ji-Hyoung Foods Article The factors of brine time, concentration, and temperature, affect the high-quality production of brined cabbage used in Kimchi. Although changes in Kimchi cabbage quality depending on brine time and concentration have been reported, changes in brine temperature have not been explored. Here, we optimized the brine process considering specific conditions of temperature (15–25 °C), concentration (10–14%), and osmosis duration (14–18 h) affecting the characteristics such as pH, titratable acidity, soluble solid content, glucose, fructose, and lactic acid bacteria and mass transport (salt gain, water loss, and weight reduction). The optimal parameters were determined using multivariate statistical analysis using the Box–Behnken design combined with response surface methodology. For each response as qualitative characteristics, second order polynomial models were developed using multiple regression analysis. Analysis of variance was performed to check the adequacy and accuracy of the fitted models. The brine temperature and concentration affected salt gain and water loss; the optimal brining temperature, concentration, and time were 19.17 °C, 10.53%, and 15.38 h, respectively. Statistical regression analysis indicated that standardized brined cabbage can be produced efficiently using a brining tank at controllable temperature. MDPI 2021-08-20 /pmc/articles/PMC8392639/ /pubmed/34441711 http://dx.doi.org/10.3390/foods10081935 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Song, Hyeyeon Moon, Eun-woo Ha, Ji-Hyoung Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi |
title | Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi |
title_full | Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi |
title_fullStr | Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi |
title_full_unstemmed | Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi |
title_short | Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi |
title_sort | application of response surface methodology based on a box-behnken design to determine optimal parameters to produce brined cabbage used in kimchi |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392639/ https://www.ncbi.nlm.nih.gov/pubmed/34441711 http://dx.doi.org/10.3390/foods10081935 |
work_keys_str_mv | AT songhyeyeon applicationofresponsesurfacemethodologybasedonaboxbehnkendesigntodetermineoptimalparameterstoproducebrinedcabbageusedinkimchi AT mooneunwoo applicationofresponsesurfacemethodologybasedonaboxbehnkendesigntodetermineoptimalparameterstoproducebrinedcabbageusedinkimchi AT hajihyoung applicationofresponsesurfacemethodologybasedonaboxbehnkendesigntodetermineoptimalparameterstoproducebrinedcabbageusedinkimchi |