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KMID : 1134820130420040615
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 4 p.615 ~ p.620
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Quality Changes of Salted Chinese Cabbages with Electrolyzed Water Washing and a Low Storage Temperature
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Park Seong-Soon
Sung Jung-Min
Jeong Jin-Woong
Park Ki-Jai
Lim Jeong-Ho
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Abstract
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To extend the shelf-life of salted Chinese cabbages, electrolyzed water (EW) was used to wash raw Chinese cabbages before the salting process (to control microbial growth), and different storage temperatures evaluated (0, 4, and 10oC). A tap water washing group (TW) was used for comparison. The initial total bacterial population was 5.36 log CFU/g in the TW treatment and 3.50 log CFU/g in the EW treatment. The EW treatment decreased bacterial numbers by approximately 2 log CFU/g compared to the TW treatment and kept this initial population number for 32 days at 0oC. The salinity had no difference during storage. In general, several factors (pH, reducing sugars, hardness, and transmittance) decreased over time, and decreased slowly with EW treatment and 0oC storage. Overall, the salted Chinese cabbages with EW treatment showed lower bacterial populations compared to TW treatment, and when stored at 0oC, delayed decreases in quality.
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KEYWORD
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electrolyzed water, salted Chinese cabbages, quality change, shelf-life
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