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Quality Properties of Peeled Ginger by Controlled Atmosphere(CA) Storage  

Lee, Myung-Hee (Region Food Industry Research Group, Korea Food Research Institute)
Lee, Kyoung-Hoe (Dept. of Food Science & Biotechnology, Dongnam Health University)
Kim, Kyung-Tack (Region Food Industry Research Group, Korea Food Research Institute)
Publication Information
Journal of Food Hygiene and Safety / v.26, no.4, 2011 , pp. 342-348 More about this Journal
Abstract
The quality properties of peeled ginger (PG) were investigated during CA storage at different $CO_2$ concentrations. $O_2$ concentration was kept constant at 5% while $CO_2$ of 6%, 14%, 22% and 30% were used. It was found that the weight loss rate tended to decrease with an increase of $CO_2$. In the case of fixed $10^{\circ}C$ storage, the L-value and a-value of the exterior color in treatment increased more than that of control with respect to time, while the b-value of the exterior color and the cutting plane color showed no significant difference. In the exterior color, the results of PG-$25^{\circ}C$ showed similar with PG-$10^{\circ}C$ except b-value of the exterior color which showed not a little change. The cutting plane color did not showed significantly difference in the PG samples between $25^{\circ}C$ and $10^{\circ}C$. Hardness of the PG during storage was found to decrease most severely at 6% of $CO_2$ concentration regardless of storage temperature. The growth of microorganisms during storage of the PG tended to be restrained as $CO_2$ concentration increased. However, microorganisms, when maintained at $25^{\circ}C$ storage, multiplied rapidly to $10^8$ CFU/g within 4 days regardless of concentration.
Keywords
peeled ginger(PG); CA storage; quality properties; microorganism; color;
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