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KMID : 1024420200240030207
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Food Engineering Progress
2020 Volume.24 No. 3 p.207 ~ p.213
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Analysis of Nutritional Compositions and Antioxidant Activities of Salted Chinese Cabbage Based on Storage Conditions in Direct Refrigerator
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Park Ji-Hyun
Kim Ha-Yun
Kim Jin-Se
Cho Yong-Sik
Kim Kyung-Mi
Jang Hyun-Wook
Hwang Young
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Abstract
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This study was conducted to find out the change in nutritional components and antioxidant activities of salted Chinese cabbage according to storage temperature and duration using supercooling. Salted Chinese cabbage was investigated every 2 weeks while it was stored at -2oC and 2oC for 8 weeks. This was followed by an analysis of freeze dried samples. The analyzed contents were free sugar and free amino acid contents, DPPH and ABTS radical scavenging activity, and TPC and TFC. Free sugar content of salted Chinese cabbage decreased with longer storage duration, while free amino acid did not change significantly. DPPH and ABTS radical scavenging activities did not change significantly with storage duration whereas the TPC and TFC of salted Chinese cabbage stored at -2oC was higher than that stored at 2oC for 6 weeks. Therefore, the quality of salted Chinese cabbage was maintained in direct refrigerator storage for a long duration, showing economic and industrial values as a new storage technology.
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KEYWORD
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direct refrigerator, salted Chinese cabbage, supercooling, antioxidant, nutritional composition
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