|
KMID : 1134820080370101312
|
|
Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 10 p.1312 ~ p.1317
|
|
|
Prevention of Quality Changes in the Cultured Wild Ginseng During Storage
|
|
Hwang Jong-Hyun
Yu Kwang-Won
Park Sung-Sun
Koh Jong-Ho
Oh Sung-Hoon
Suh Hyung-Joo
Lee Sang-Hwa
|
|
|
Abstract
|
|
|
|
Physicochemical changes were investigated for the shelf-life extension of cultured wild-ginseng roots during storage with various pre-treatments with blanching, CAMICA-SD and DF-100 and treatments with citric acid and vitamin C. The pH of cultured wild-ginseng roots showed the range of 6.06～6.42 at 10℃, but showed higher ranges of 6.08～6.91 and 6.08～8.68 at 20 and 30℃, respectively. Browning index (a/b) was increased with increasing storage temperature, and the index at 10 and 30℃ were 0.405 and 0.469 after 2 weeks, respectively. Browning index and viable cell number of CAMICA-SD pre-treatment showed little changes compared to pre-treatment with blanching or DF-100. When the cultured wild-ginseng roots were treated with 1.0% citric acid and 0.2% DF-100 after pre-treatments with CAMICA-SD, viable cell number was slightly increased to 4.9×10² CFU/g for 3 weeks storage at 10℃. The mixture of citric acid and DF-100 was also used to prevent the growth of microbiology and to reduce browning reaction, especially enzymatic browning reaction. The mixture might effectively extend shelf life of the cultured wild-ginseng roots.
|
|
|
KEYWORD
|
|
|
cultured wild-ginseng roots, shelf-life extension, CAMICA-SD, DF-100, storage, browning index
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|