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http://dx.doi.org/10.11002/kjfp.2015.22.1.154

The cutting process improvement for cut kimchi cabbage quality  

Seong, Gi-Un (Department of Food Science and Technology, Kyungpook National University)
Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University)
Chung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.22, no.1, 2015 , pp. 154-157 More about this Journal
Abstract
To maintain the freshness and to prevent browning of cut Kimchi cabbages, the effect of the cutting process using a ceramic knife under $N_2$ blowing on the quality of the cut Kimchi cabbages was investigated. Kimchi cabbages cut with a ceramic knife under $N_2$ gas blowing conditions (NC) were stored at $5^{\circ}C$ for 7 days, and their weight reduction ratio and the browning degree and appearance were compared with those of the control treatment samples (OS; cut with a stainless steel knife under normal air, OC; cut with a ceramic knife under normal air). The weight reduction ratios were 0.07~0.13%, and the NC treatment showed the lowest reduction ratio among all the treatments (p<0.05). The Hunter L values increased, but the a and b values decreased after 5-day storage in all the treatments. The NC treatment had higher L values but lower a and b values than the OS and OC treatments. The browning degrees by Hunter color value, PPO activity, and appearances were the least in the NC treatment (p<0.05). The cutting process with a ceramic knife under $N_2$ blowing could be applied to the cutting of vegetable products and for minimal fruit processing.
Keywords
cut kimchi cabbage; browning; $N_2$ blowing; ceramic knife;
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Times Cited By KSCI : 11  (Citation Analysis)
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