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KMID : 1134820110400030475
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 3 p.475 ~ p.479
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Quality Changes of Brined Baechu Cabbage Prepared with Low Temperature Stored Baechu Cabbages
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Jeong Ji-Kang
Park So-Eun
Lee Sun-Mi
Choi Hye-Sun
Kim So-Hee
Park Kun-Young
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Abstract
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Although the storage period of raw baechu cabbage could be 2 months at 0～2℃, 1 month was appropriate considering the quality of the baechu cabbage, waste ratio, and storage cost. The polyethylene container was the most efficient storage container among polypropylene box, polypropylene net and polyethylene container. pH of a brined baechu cabbage using raw baechu cabbage was 4.0～4.3 after 8 weeks and its total bacteria and lactic acid bacteria counts were 10? cfu/g, and textural property (springiness) lower than 50% was at 8th week of storage at 0～2℃ and thus its storage period was limited to 8 weeks. When brined baechu cabbage was prepared by raw baechu cabbage stored for 1 month at 0～2℃, its pH, microorganism counts and springiness showed similar trends to the brined cabbage using raw baechu stored for 0 month. However, its rates of change were faster than the brined baechu cabbage using the raw baechu, and the storage period was limited to 6 weeks. Brined baechu cabbage using the raw cabbage stored for 2 months and its storage period was limited by about 4 weeks judging by its indicated quality characteristics.
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KEYWORD
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raw baechu cabbage, brined baechu cabbage, quality changes
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