한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권3호
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- Pages.283-287
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- 1994
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- 0367-6293(pISSN)
포장방법에 따른 절임배추의 저장중 품질변화
Quality Changes of Salted Chinese Cabbage by Packaging Methods during Storage
- 한응수 (농협전문대학 식품제조과)
- Han, Eung-Soo (Department of Food Technology, Agriculural Cooperative Jounir College)
- 발행 : 1994.06.01
초록
포장방법에 따른 절임배추의 저장성을 알아보기 위하여 25% 소금물에 4시간 절인 배추를 저밀도 폴리에틸렌(LDPE), 고밀도 폴리에틸렌(HDPE) 및 PVC 사각용기(PVC)로 포장하여 무포장구(Non-P)와 함께
The effects of packaging methods on the storage properities of salted Chinese cabbage were examinined during 3-week storage. The weights of salted Chinese cabbage decreased to 69-77% by water loss and salinities decreased from 2.6% to 2.0%, respectively. The pH decreased from 6.4 to 6.2 for 1- week storage in all cases, but the pH increased to 6.6 in non packaging(Non-P), maintained at 6.2 in PVC container packaging(PVC), and decreased continuously to 5.5 and 5.7 in LDPE packaging (LDPE) and HDPE packaging(HDPE), repectively for 3-week storage. Reducing sugars increased slightly for 1-week storage for the relative concentration effect by water loss, but decreased to 1.8% for 3-week storage because of the microbial fermentation. Cutting force increased in LDPE for the continuous osmosis phenomena but decreased in Non-P for the putrefaction. As the results, LDPE was found to be the most effective packaging method.