Quality Characteristics of Chinese Cabbage with Different Salting Conditions Using Electrolyzed Water |
Jeong, Jin-Woong
(Korea Food Research Institute)
Park, Seong-Soon (Korea Food Research Institute) Lim, Jeong-Ho (Korea Food Research Institute) Park, Kee-Jai (Korea Food Research Institute) Kim, Bum-Keun (Korea Food Research Institute) Sung, Jung-Min (Korea Food Research Institute) |
1 | Hahn YS. 2003. Effect of salt type and concentration on the growth of lactic acid bacteria isolated from kimchi. Korean J Food Sci Technol 35: 743-747. 과학기술학회마을 |
2 | Shim YH, Ahn GH, Yoo CH. 2003. Characteristics of salted Chinese cabbage in relation to salt content, temperature and time. Korean J Soc Food Cookery Sci 19: 210-215. |
3 | Park WS, Lee IS, Han YS, Koo YJ. 1994. Kimchi preparation with brined Chinese cabbage and seasoning mixture stored separately. Korean J Food Sci Technol 26: 231-238. 과학기술학회마을 |
4 | Han KY, Noh BS. 1996. Characterization of Chinese cabbage during soaking in sodium chloride solution. Korean J Food Sci Technol 28: 707-713. 과학기술학회마을 |
5 | Rhee HS, Lee CH, Lee GJ. 1987. Changes in the chemical composition and textural properties of Korean cabbage during salting. Korean J Soc Food Sci 3: 64-70. 과학기술학회마을 |
6 | Jeon YS, Kye IS, Cheigh HS. 1999. Changes of vitamin C and fermentation characteristics of kimchi on different cabbage variety and fermentation temperature. J Korean Soc Food Sci Nutr 28: 773-779. 과학기술학회마을 |
7 | Lee HS, Kim BS, Cha HS, Kwon KH. 2010. Quality evaluation of ginger dried using a molecular press dehydration method or employing a dehydration liquid. Korean J Food Preserv 17: 478-486. 과학기술학회마을 |
8 | KFDA. 2008. Food code . Korean Food and Drug Administration. p 4-1-2. |
9 | Lee KH. 2008. Effect of ozone treatment of sanitation of Chinese cabbage and salted Chinese cabbage. J Korean Soc Food Sci Nutr 37: 90-96. 과학기술학회마을 DOI |
10 | Sung JM, Kwon KH, Kim JH, Jeong JW. 2011. Effect of washing treatments on pesticide residues and antioxidant compounds in Yuja. Food Sci Biotechnol 20: 767-773. DOI |
11 | Heang YR, Hung YC, Hsu SY, Huang YW. 2008. Application of electrolyzed water in the food industry. Food Control 19: 329-345. DOI |
12 | Koseki S, Yoshida K, Kamitani Y, Isobe S, Itoh K. 2004c. Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on lettuce. Food Microbiol 21: 559-566. DOI |
13 | Jeong JK, Park SE, Lee SM, Choi HS, Kim SH, Park KY. 2011. Quality changes of brined baechu cabbage prepared with low temperature stored baechu cabbages. J Korean Soc Food Sci Nutr 40: 475-479. 과학기술학회마을 DOI ScienceOn |
14 | Izumi H. 1999. Electrolyzed water as a disinfectant for fresh-cut vegetables. J Food Sci 64: 536-539. DOI |
15 | Kim C, Hung YC, Brackett RE, Lin CS. 2003. Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts. J Food Prot 66: 208-214. DOI |
16 | Oh YA, Kim SD. 1997. Changes in enzyme activities of salted Chinese cabbage and kimchi during salting and fermentation. J Korean Soc Food Sci Nutr 26: 404-410. |
17 | Cha SM, Han GJ, Lee SR, Park YH. 2010. A study on the use of salted cabbage and the purchasing promotion in school foodservice. Korean J Food Culture 25: 198-206. 과학기술학회마을 |
18 | Kim JS, Yun SK, Cho SK, Kim JE, Kim BS, Han NS. 2010. Microbial analysis of Baechu-kimchi during automatic production process. Korean J Food Sci Technol 42: 281-286. 과학기술학회마을 |
19 | Cha SM, Han GJ, Lee SR, Park YH. 2010. A study on the use of salted cabbage and the purchasing promotion in school food service. Korean J Food Culture 25: 198-206. |
20 | Huang YR, Hung YC, Hsu SY, Huang YW, Hwang DF. 2008. Application of electrolyzed water in the food industry. Food Control 19: 329-345. DOI |
21 | Kim YS, Park IS, Ha SD. 2009. Application sanitizer for the control of microorganisms in food. Food Science and Industry 42: 26-51. |
22 | Koseki S, Itoh K. 2001. Prediction of microbial growth in fresh-cut vegetables treated with acidic electrolyzed water during storage under various temperature conditions. J Food Prot 64: 1935-1942. DOI |
23 | Fabrizio KA, Cutter CN. 2005. Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats. Meat Sci 71: 327-333. DOI |
24 | Iwasawa A, Nakamura Y. 1993. Antimicrobial activity of aqua oxidizing water. Clinical Bacteriology 20: 469-473. |
25 | Kim C, Hung YC, Brackett RE, Lin CS. 2003. Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts. J Food Prot 66: 208-214. DOI |
26 | AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analyzed Chemists, Washington, DC, USA. p 644. |
27 | Higdonm JV, Delage B, Williams DE, Dashwood RH. 2007. Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis. Pharmacol Res 55: 224-236. DOI |
28 | Hwang ES. 2010. Changes in myrosinase activity and total glucosinolate levels in Korean Chinese cabbages by salting conditions. Korean J Food Cookery Sci 26: 104-109. 과학기술학회마을 |
29 | Park RS. 2005. Food materials. Kyomunsa, Seoul, Korea. p 65. |
30 | Ministry for Food, Agriculture, Forestry and Fisheries. 2010. Statistics of vegetables production amount. http://library.mafaff.go.kr. |
31 | Han ES, Seok MS. 1996. Improvement of salting process of Chinese cabbage in kimchi factory. Food Ind Nutr 1: 50-70. |
32 | Lee MH, Lee GD, Son KJ, Yoon SR, Kim JS, Kwon JH. 2002. Changes in organoleptic and rheological properties of Chinese cabbage with salting condition. J Korean Soc Food Sci Nutr 31: 417-422. 과학기술학회마을 DOI |
33 | Kim YW, Jung JK, Cho YJ, Lee SJ, Kim SH, Park KY, Kang SA. 2009. Quality changes in brined Baechu cabbage using different types of polyethylene film, and salt content during storage. Korean J Food Preserv 16: 605-611. 과학기술학회마을 |