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http://dx.doi.org/10.3746/jkfn.2013.42.4.615

Quality Changes of Salted Chinese Cabbages with Electrolyzed Water Washing and a Low Storage Temperature  

Park, Seong Soon (Korea Food Research Institute)
Sung, Jung Min (Korea Food Research Institute)
Jeong, Jin Woong (Korea Food Research Institute)
Park, Kee Jai (Korea Food Research Institute)
Lim, Jeong Ho (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.4, 2013 , pp. 615-620 More about this Journal
Abstract
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 $10^{\circ}C$). 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 the TW treatment and kept this initial population number for 32 days at $0^{\circ}C$. 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 $0^{\circ}C$ storage. Overall, the salted Chinese cabbages with EW treatment showed lower bacterial populations compared to TW treatment, and when stored at $0^{\circ}C$, delayed decreases in quality.
Keywords
electrolyzed water; salted Chinese cabbages; quality change; shelf-life;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
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