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KMID : 1134820000290040615
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 4 p.615 ~ p.623
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Changes in the Content of Chlorophylls and Their Derivatives in Brined Korean Cabbages Added with Ingredients during Storage
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Kim Gyeong-Eup
Kim Sung-Hee
Cheong Hyo-Sook
Lee Jong-Ho
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Abstract
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The brined Korean cabbage (BKC) with various ingredients was stored at 5℃ and 15℃ for 13 days to examine the changes in pH, total acidity, ascorbic acid, and chlorophylls. Decrease in pH and increase in total acidity in the BKC stored at 15℃ were greater than in the BKC stored at 5℃, indicating these changes are closely related to the storage temperature. The effect of ingredients was various: garlic, red pepper powder, and fermented anchovy juice accelerated the decrease in pH and increase in total acidity ; mustard powder and leaf mustard suppressed their changes and green onion and ginger had no effect. At both temperatures, ascorbic acid was remained at high level in the BKC with leaf mustard, but it was maintained at lowest level in the BKC with fermented anchovy juice. Degradation of chlorophylls was slow in the BKC with leaf mustard, which maintained the high level of ascorbic acid during storage. Meanwhile the degradation of chlorophylls was severely fast in the BKC with garlic, which maintained moderately high level of ascorbic acid, resulting in greatly increase in the production of pheophytin and pheophorbide. Degradation of chlorophylls or production of pheophytin and pheophorbide was consistent with the production of acid. These results suggest that degradation of chlorophylls in BKC was positively correlated with ascorbic acid content and the acid produced during storage.
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KEYWORD
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chlorophyll, pheophytin, pheophoride, BKC (brined Korean cabbage)
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