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KMID : 1134820130420091518
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 9 p.1518 ~ p.1523
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Predicting and Extending the Shelf Life of Red Cabbage Sprouts
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Chun Ho-Hyun
Park Seung-Jong
Jung Seung-Hun
Song Kyung-Bin
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Abstract
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To estimate the shelf life of red cabbage sprouts (stored at 4 and 10°C), the numbers of total aerobic bacteria were determined during storage. Parameters for the Gompertz model were determined and the shelf life was predicted using a modified Gompertz equation. The estimated shelf lives of red cabbage sprouts packed with polyolefin film and polyamide/polyamide/polyethylene (PA/PA/PE) film at 4°C were 49.4 and 52.3 h, respectively, whereas those of red cabbage sprouts packed with polyolefin film and PA/PA/PE film at 10°C were 19.7 and 22.6, respectively. The shelf life prediction equation was appropriate, based on the statistical analysis of the accuracy factor, bias factor, and mean square error. On the other hand, for red cabbage sprouts treated with aqueous ClO2/fumaric acid and UV-C then packed with polyolefin film or PA/PA/PE film, the shelf life was predicted to be longer than 168 h. These results suggest that the combined treatment of aqueous ClO2/fumaric acid and UV-C can be useful for improving microbial safety and extending the shelf life of red cabbage sprouts during storage.
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KEYWORD
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shelf life, red cabbage sprout, combined treatment
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