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http://dx.doi.org/10.11002/kjfp.2012.19.4.501

Change in the Quality Characteristics of Acanthopanax and Cedrela Shoot by Salting Conditions  

Kim, Sun-Hwa (Department of Food Science and Technology, Keimyung University)
Jang, Se-Young (Department of Food Science and Technology, Keimyung University)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Publication Information
Food Science and Preservation / v.19, no.4, 2012 , pp. 501-509 More about this Journal
Abstract
The quality characteristics of Acanthopanax and Cedrela shoots during their preservation were investigated according to the salting conditions to improve the use of the shoots. The results were as follows: The pH of added ionization mineral during the storage did not change. The salinity of the salt-stored Acanthopanax and Cedrela tended to insignificantly change as their storage temperature changed and increase during the addition of the ionization mineral. In terms of the color values, the b value of the added non-ionization mineral tended to increase and that of the added ionization mineral tended to gradually decrease. The texture of Acanthopanax and Cedrela shoots to which an ionization mineral was added tended to decrease gradually during their storage, and was highest when 50 ppm of the ionization mineral was added. The total chlorophyll contents tended to decrease during the salt storage, did not change significantly with the change in the added ionization mineral, and decreased at the storage temperature of $10^{\circ}C$. Therefore, it can be concluded that quality of Acanthopanax and Cedrela shoots can be maintained when they are stored in ionization mineral addition.
Keywords
Acanthopanax; Cedrela; salting; texture; ionization mineral;
Citations & Related Records
Times Cited By KSCI : 19  (Citation Analysis)
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