Effect of Freezing Methods for Kimchi Storage Stability on Physical Properties of Chinese Cabbage

This study was conducted to investigate the effect of freezing methods, slow freezing at and rapid freezing at , on physical properties of Chinese cabbage in frozen Kimchi during storage at . Elasticity of midrib of Chinese cabbage in frozen Kimchi was decreased until 15 days and did not changed thereafter during storage at . Hardness of that was not changed during storage. Those results of elasticity and hardness of slow frozen sample are similar to rapid frozen sample. By the morphological observation through transmission electron microscope, more of cellular structure of Chinese cabbage in slow frozen was destructed than that of rapid frozen sample. Drip loss was more in slow frozen sample than that in rapid one.