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Quality Characteristics of Minimally Processed Sweet-pumpkin during Storage  

이진숙 (경북대학교 식품공학과)
박연주 (경북대학교 식품공학과)
황태영 (경북대학교 식품공학과)
김인호 (한국식품개발연구원)
김수일 (경북과학대학 포장과)
문광덕 (경북대학교 식품공학과)
Publication Information
Food Science and Preservation / v.10, no.1, 2003 , pp. 6-10 More about this Journal
Abstract
The objective of this study was to investigate the effect of browning inhibitor and vacuum packaging on minimally processed sweet pumpkin. The browning inhibitor were lo/e of ascorbic acid, citric acid, NaCl, MgCl$_2$and their combination. For the minimal processing, sweet pumpkin was sliced and strip-cut followed by dipping in the solution of browning inhibitor. Effective browning inhibitors fer slice sweet pumpkin were ascorbic acid, NaCl and MgC1$_2$, and those fer thin strip were combination and ascorbic acid. The hardness of minimally processed sweet-pumpkin repeated increasing and decreasing and decreased in the final of storage. However the change pattern of hardness was different according to cutting method. Magnesium chloride treatment was generally high grade on sensory characteristics. Sweet pumpkin treated with citric acid was distinguished on carbon dioxide generation and oxygen exhaustion.
Keywords
Minimal processing; Sweet-pumpkin; browning inhibitors; packaging;
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Times Cited By KSCI : 1  (Citation Analysis)
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