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KMID : 0881720110260040342
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Journal of Food Hygiene and Safety
2011 Volume.26 No. 4 p.342 ~ p.348
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Quality Properties of Peeled Ginger by Controlled Atmosphere(CA) Storage
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Lee Myung-Hee
Lee Kyoung-Hae
Kim Kyung-Tack
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Abstract
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The quality properties of peeled ginger (PG) were investigated during CA storage at different CO2 concentrations. O2 concentration was kept constant at 5% while CO2 of 6%, 14%, 22% and 30% were used. It was found that the weight loss rate tended to decrease with an increase of CO2. In the case of fixed 10o C storage, the Lvalue and a-value of the exterior color in treatment increased more than that of control with respect to time, while the b-value of the exterior color and the cutting plane color showed no significant difference. In the exterior color, the results of PG-25o C showed similar with PG-10o C except b-value of the exterior color which showed not a little change. The cutting plane color did not showed significantly difference in the PG samples between 25o C and 10o C. Hardness of the PG during storage was found to decrease most severely at 6% of CO2 concentration regardless of storage temperature. The growth of microorganisms during storage of the PG tended to be restrained as CO2 concentration increased. However, microorganisms, when maintained at 25o C storage, multiplied rapidly to 108CFU/g within 4 days regardless of concentration.
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KEYWORD
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peeled ginger(PG), CA storage, quality properties, microorganism, color
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