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http://dx.doi.org/10.11002/kjfp.2014.21.2.157

The short-term storage characteristics of cut kimchi cabbages treated with Ca2+  

Kim, Sang-Seop (School of Food Science and Biotechnology, Kyungpook National University)
Seong, Gi-Un (School of Food Science and Biotechnology, Kyungpook National University)
Hwang, Hee-Young (School of Food Science and Biotechnology, Kyungpook National University)
Jeong, Moon-Cheol (Korea Food Research Institute)
Chung, Shin-Kyo (School of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.21, no.2, 2014 , pp. 157-162 More about this Journal
Abstract
To enhance the commercialization of fresh cut kimchi cabbage, the short-term storage effect of cut kimchi cabbage treated with $Ca^{2+}$ was studied. Cut kimchi cabbages ($3{\times}3$ cm) were treated with 2% calcium chloride (Ca), ascorbic acid (As), citric acid (Ct), and calcium chloride and citric acid (Ca/Ct), were put inside LDPE bags, and stored at $5^{\circ}C$ for 6 weeks. The weights reduced about 0.13~0.72%, and the ratio was the lowest in the Ca/Ct treatment. The reduction ratios of soluble soilds were 18.85~35.00%, and were the lowest in the Ca/Ct treatment. The titratable acidity decreased in all the treatments. The L values decreased, but a and b values of Hunter colorimeter increased in all the treatments. The preference for Ca/Ct treatment was the highest among all the treatments in the sensory evaluation. The marketing shelf-life of cut kimchi cabbage can be prolonged by the combination treatment of $Ca^{2+}$ and citric acid.
Keywords
cut kimchi cabbages; short-term storage; $Ca^{2+}$; shelf-life; citric acid;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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