Quality Characteristics of Salted Chinese Cabbage Treated with Electrolyzed-Acid Water during Storage

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 2, pp. 365~367 (2004). \Þ ©The Korean Society of Food Science and Technology. *Öz> ^¿ .ª Vº~ &Ë7 ®î ßW ; Ö

(2) * îÖ ®¦. Quality Characteristics of Salted Chinese Cabbage Treated with Electrolyzed-Acid Water during Storage Woo-Po Park* Division of Food Science, Masan College Electrolyzed-acid water was used to prolong shelf life of salted Chinese cabbage during storage. Chinese cabbage was salted, washed twice with electrolyzed-acid water, packaged in high-density polyethylene film, and stored at 10oC. Titratable acidity, pH, color, and microbial loads of salted Chinese cabbage were measured. Treated sample showed lower pH, total microbial count, and lactic acid bacteria than those of control, whereas almost equal titratable acidity and color. Acidity of treated sample maintained lower pH value until 6 days, and remained constant thereafter. Sharp decrease in L value occured after 2 days for control, and was delayed 4-6 days for treated sample. Salted Chinese cabbage treated with electrolyzed-acid water showed lower total microbial load (103 CFU/mL) and lactic acid bacteria (101 CFU/mL) after washing, whereas similar loads, compared to control after 6 days. Treatment with electrolyzed-acid water maintained higher quality for salted Chinese cabbage, with limited shelf life extension. Key words: salted Chinese cabbage, shelf life, quality. B. . *Öz>º ²ï~ ².j bö Î&, *Vª~ áº ©, Öz~ö**& +1,000 mV ç, pH 2.7 ~ . *Öz>º ³ÎW~ ÚKj æî º~b ì b ¶ Ú~ J"ö V 2N' J" &ËW ì (6). ßW j æò *Öz>¢ ç~ö ¾Ò C>& 1/100-1/300b 6² º (7)f f~~ .Vb BÚ¢ *~ * Öz>¢ Í&, î¾ö *¾Ò¢ ãÖö ¢; V* ÿn BÎ& ÛB>î º (8) ® . V¢B öBº *Öz>& æò ÚËKj Ï~ .ª Vº~ &Ë V*j ¾ÒV * On~ ~¾ Vº¢ . r ^ ¿ r *Öz>¢ ÒÏ~ ^¿~º O»j ¦Æ~& .. f~º ÒÏ~º Òò~ «~ 5 ·ö V¢ ®î N& ¾, æOö V¢Bê F~ . O» ®V r^ö « ~º 100« ç ®º ©b rJ^ ® (1). V¢B Ë öB Ö f~º ²j¶ ~ · »¢ Ï** > ®º B® >æ pj ãÖ& ® . 6 r^ö ·vf ²j¶ V^ö ºÚ Ij > ®ê ~, Vºòj . B êê 6 ~º ãÖ& ô . $ f~ ËöBê Vº¢ &Ë~º © º Vº¢ .B &Ë~ Z²f ¦ b& 6²~æ öòVº~ Ú>jÏ" &ËjÏj .6~ f~~ B ö&¢ ÔÂ > ® (2). ¾ .ªVºº &Ë >« jB Vº¢ . r 2-3¢ Úö f~¢ &¢ ~ æ f~ ËöB V&®~ Vº~ 7 >/ .öº V ~æ á~& (3). .ª Vºö & º .ª Vº~ & Ë 7 ®î æz(2,4), &Ë .ªVºf f~³j Ï f ~B(5) ® .. Òò 5 O» Òò 5 Vº~ .ª Vºº îÖ~ ÚËöB þ ¢ «~ & OËb 4ª r £ 8%(w/w)~ ².bö IÚB N(£ 20oC) öB 15* ;ê .& . ².(Â¢", Bê 80%ç)f « ~ &~B þö ÒÏ~& . *Öz>º *Öz> WV(Acera 2000, Boin international Co., Korea) ò îb , .ª Â Vºº >ýb(&) $º *Öz> 2 ² ^¿~, HDPE ËÒ(30Ü25 cm)ö IÚB &/ r 10oCöB &Ë~B þö ÒÏ~& . &/~V * .ª V º~ ². ³êº £ 2%& .. *Corresponding author : Woo-Po Park, Division of Food Science, Masan College, 100 Yongdam-ri, Naeseo-eup, Masan 630-729, Korea Tel: 82-55-230-1309 Fax: 82-55-232-3654 E-mail: [email protected] 365.

(3) ®"²æ B 36 ² B 2 ^ (2004). 366. C> 5 FÖ>~ /; Ë Ú¦ö ®º b ¢¦¢ ~ &B , 0.1% peptone> jº ò¢ C~& . C>~ G;j * Bº C 0.1 mLj plate count agar(Difco Laboratories) Væö êö~ 30oCöB 72* V·~&, FÖ> G; öº 0.02% sodium azide¢ MRS (Difco Laboratories) Væö C 0.1 mL¢ êö ê 37oCöB 48* V· r ;WB colony~ >¢ colony forming unit(CFU/mL) ~& (9,10). WªªC C> 5 FÖ> G;ö ÒÏ ¾^æ *¦¢ ¿V (GP-1619, Greenpower Ltd., Korea)ö IÚB îê r &B "~& . pHº "~ ¢¦¢ ~ pH meter(Corning 220, USA) G;~&, ';Öêº " 7öB 10 mLj ~ 0.1 N NaOH pH 8.3ræ '; r r ²jB 8j <Öb ~Ö~ ~& . $ f~ b~ ¢¦¢ ~ ïNê(CT-300, Minolta Co., Japan) b~ Cf ;ê L(lightness) 8j G;~& .. Fig. 1. Changes in total microbial count of salted Chinese cabbage treated with electrolyzed-acid water during storage at 10oC.. Ö 5 V .ª Vº¢ *Öz> ^¿ çê~ *Öz> ^ ¿ ¾Òº & pH& Ô~ (Table 1). º *Ö z> ¶Ú~ pH& 2.7 ;ê(6) ÔV r^ö .ª Vº¢ a f êöê ~ ¢¦& Vºö Îj ®îV r^¢ 'B . &º &Ë 4¢ræ ê³'b pH& Ôjrb¾ ¾Òº &Ë 2¢ ê ê³'b pH& Ã&~& . © f &Ë 2¢ êö *Öz>ö ~ pH~ &~ Î"& B B® £rV r^¢ 'B . ';Öêº &Ë V*ÿ n 0.11-0.15% ¾æ¾ æzº æ p~b, &Ë 4-6 ¢ræº ² Ã&~ & êöº 6²~& (Table 1). ©f .ª &jVº~ &Ë · CÖ 0.07-0.12%öB &Ë 7¢ö 0.19-0.43% Ã& (9)~ Ö"fº. ² N& ®î . ©f Vº~ ®«, .ª öB Jº N¢ >ê ®b, .ª Vº~ "³ê& Ôj> ';Öê Ã&& Ô~~ ; (11)~ Ö" .ª Vº~ "³ê Nö V ©¢ >ê ®j ©b 6B . .ª Vº¢ ^¿ çê &~ C>º 1.7Ü106 CFU/ mLîb, ¾Òº 3.2Ü103 CFU/mL î (Fig. 1). f ? ¾Ò~ C>& Ôf ©f *Öz>~ ; ÚK b ~ .ª Vºö ®~ b~ ç>& Ò~&V r^¢ 6B . ¾Ò~ C>º &Ë 6¢ö &f. Fig. 2. Changes in lactic acid bacteria of salted Chinese cabbage treated with electrolyzed-acid water during storage at 10oC.. ?~º, º *Öz> ~ ^¿ .Vöº .ª Vº ö ®~ b B>æò &Ë~º ÿnö b~ Ã & B~&V r^¢ 'B . Vº¢ . ê ^¿ r FÖ>º &f ¾Ò*ö 101 CFU/mL ;ê N¢ ¾æÚî (Fig. 2). Nº &Ë 2¢ ;êræ º æz& ìîb¾ &Ë 4¢ö /Ï æz¢ & . º *Öz>& FÖ~ Ãj *&~² ÛB > ®rj "º Ö"¢ ~Æ . .ª Vºº &Ë 2¢ræº Cf ;ê¢ ¾æÚº L8 ~ 100ö &ròB Ë Ú¦ö ®º b R« ©b ¾æÒ (Table 1). ¾ &Ë V* ã"ö V¢ L8f 6N 6²~&º, && ¾Òö j~ *&~& . º .ª Vº& &Ë ";öB BÎ& ¢Ú¾B &Ë .Vö º ì~ &æ bî W>îV r^¢ 'B .. Table 1. Changes in quality characteristics of salted Chinese cabbage treated with electrolyzed-acid water during storage at 10oC Storage time (day). Quality index pH Titratable acidity Color (L). Control Treatment Control Treatment Control Treatment. MeanÛStandard deviation.. 1). 0 1). 1). 6.07Û0.01 5.96Û0.02 0.11Û0.00 0.11Û0.00 99.4Û0.15 99.8Û0.11. 2. 4. 6. 8. 10. 5.92Û0.02 5.81Û0.02 0.12Û0.01 0.13Û0.01 98.8Û0.37 99.5Û0.14. 5.90Û0.04 5.83Û0.03 0.14Û0.00 0.14Û0.00 84.2Û2.70 97.1Û0.02. 6.03Û0.45 5.87Û0.06 0.15Û0.01 0.12Û0.00 74.3Û2.22 89.7Û1.05. 6.38Û0.11 6.08Û0.01 0.12Û0.02 0.12Û0.00 68.2Û6.30 85.5Û4.61. 6.34Û0.40 6.38Û0.31 0.14Û0.02 0.12Û0.00 65.6Û7.40 68.8Û9.51.

(4) *Öz> ^¿ .ª Vº~ &Ë7 ®î ßW. *çf &Ë 6¢ êö &öB ¾æÂ Úf ê &N ®j ©b 6B . ¯ ÎÎ~ Ã" ¶V²z b ~ &æ ª¶ bî ò ÚæV r^ö L8 6²~& 'B . $ ¦ª'bº .ª Vº~ ¢¦& ªB ©ê b~ L8j &~Î ºb 'B . .ª Vºº f~~ ãÖfº ² &6öB ®îj 6 ¢ ©b 6B . ¯ öB f~~ ®î ï& V&b âº pHf ';Öêº &f ¾Ò*ö N ¢ æ pj .ª Vº~ ®îj 6~Vöº. ² ZÒ& ®j ©b . V¢B ïê& J®J ®îß W~ 6 V&b ' ©b , &öB Ú & B &Ë 6¢~ L8 75 ¦" 6j 6n ¾Ò ~ ®î Fæ &Ë V*f 10¢ ¦"¢ >& ® . V¢B .ª Vº~ '. &Ë V*f &~ ãÖ 4-6¢, ¾Òº 8-10¢ ©b 6>, *Öz>º .ª Vº~ &Ë V*~ Ëöº ² Î"& ®j ©b 6B .. º. £. .ª Vº~ &Ë V*j Ë~V *~ Vº¢ .. r *Öz> ^¿~ &Ë~B ®î ßW~ æz¢ G ; Ö"º r" ?~ . ¯ .ª Vº¢ *Öz> ^ ¿ ¾Ò& & Ôf pH¢ &b, &Ë 8¢ræ º &ö j~ Ôf pH¢ ¾æÚî . ';Öêº &Ë V* ÿn 0.11-0.15% æz¢ ¾æÚæ p~b, &ê f ¾Ò*öê N& ìî . .ª Vº¢ *Öz> ^¿ çêöº &ö j~ C>& 103 CFU/mL ;ê Ô~b¾ ¾Ò~ C>º &Ë 6¢ö &f jÝ~& . FÖ>ê ^¿ çêöº ¾Ò& & Ô~b, & Ë 4¢öº &f ¾Ò~ N& &Ë *&~& . &Ë 2¢ræº b~ Cf ;ê(L)ö ®ÚB &f ¾Ò*ö N& ìîb¾ êöº ¾Ò& & ¸f 8j ¾æÚî .. 6Ò~ º vG'¶ö¦~ ËÆÖëV> 6 *^& G. 367. W j~ ¢¦ >¯>îb, æöö 6Òãî .. ^. ò. 1. Cho JS, Hwang SY. Standardization of Kimchi and related products. Korean J. Diet. Cult. 3: 301-307 (1988) 2. Han ES. Quality changes of salted Chinese cabbage by packaging methods during storage. Korean J. Food Sci. Technol. 26: 283287 (1994) 3. Han ES, Seok MS, Park JH. Quality changes of salted baechu with packaging methods during long term storage. Korean J. Food Sci. Technol. 30: 1307-1311 (1998) 4. Lee IS, Park WS, Koo YJ, Kang KH. Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J. Food Sci. Technol. 26: 239-245 (1994) 5. Park WS, Lee IS, Han YS, Koo YJ. Kimchi preparation with brined Chinese cabbage and seasoning mixture stored separately. Korean J. Food Sci. Technol. 26: 231-238 (1994) 6. Jeong JW, Kim JH, Kim BS, Jeong SW. Characteristics of electrolyzed water manufactured from various electrolytic diaphragm and electrolyte. Korean J. Food Preserv. 10: 99-105 (2003) 7. Jung SW, Jeong JW, Park KJ. Microbial removal effects of electrolyzed acid water on lettuce by washing methods and quality changes during storage. Korean J. Food Sci. Technol. 31: 15111517 (1999) 8. Park KJ, Jung SW, Park BI, Kim YH, Jeong JW. Initial control of microorganism in kimchi by the modified preparation method of seasoning mixture and the pretreatment of electrolyzed acidwater. Korean J. Food Sci. Technol. 28: 1104-1110 (1996) 9. Lee IS, Park WS, Koo YJ, Kang KH. Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J. Food Sci. Technol. 26: 239-245 (1994) 10. Kim MK, Kim SY, Woo CJ, Kim SD. Effect of air controlled fermentation on Kimchi quality. J. Korean Soc. Food Nutr. 23: 268-273(1994) 11. Park WP, Kim ZU. The effect of salt concentration on kimchi fermentation. Korean J. Agri. Chem. 34: 295-297 (1991) (2004j 1ú 31¢ %>; 2004j 3ú 16¢ j).

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