Quality Changes of Salted Chinese Cabbages with Electrolyzed Water Washing and a Low Storage Temperature
전해수 세척 및 저장 온도에 따른 절임배추의 품질변화

Seong Soon Park, Jung Min Sung, Jin Woong Jeong, Kee Jai Park, Jeong Ho Lim
2013 Journal of the Korean Society of Food Science and Nutrition  
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 10 o C). 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
more » ... e TW treatment and kept this initial population number for 32 days at 0 o C. 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 0 o C storage. Overall, the salted Chinese cabbages with EW treatment showed lower bacterial populations compared to TW treatment, and when stored at 0 o C, delayed decreases in quality.
doi:10.3746/jkfn.2013.42.4.615 fatcat:syc6tbzh5bcjbczj77a5caevmi