Abstract
The effects of the cooking and holding process on collagen, glyceride and sodium chloride penetration into Japanese radish and its firmness at the surface and inside were investigated.
A decrease in the weight of radish by cooking was observed. While glyceride and collagen scarcely penetrated it, sodium chloride rapidly did. The amounts of these constituents at the surface of radish significantly differed from those inside. The firmness at the surface of radish was higher than that inside when cooked at high temperature for a long time.
An increase in the weight of radish was apparent during cold- or hot-holding, and the sodium chloride content at the surface was similar to that inside. However, the glyceride and collagen contents at the surface significantly differed from those inside. While collagen penetrated the surface of radish during hot-holding, glyceride seemed to adhere to the surface during cold-holding. The holding process is therefore considered to affect the taste of boiled radish.
