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http://dx.doi.org/10.11002/kjfp.2016.23.7.913

Optimization of supplementation with maltodextrin and grape seed extract for improving quality of shredded Korean cabbage (Brassica rapaL. ssp. Pekinensis) during salting process  

Park, Sang-Un (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi)
Choi, Eun Ji (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi)
Chung, Young Bae (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi)
Han, Eung Soo (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi)
Park, Hae Woong (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi)
Chun, Ho Hyun (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi)
Publication Information
Food Science and Preservation / v.23, no.7, 2016 , pp. 913-922 More about this Journal
Abstract
The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent variables (NaCl concentration, salting duration, MD concentration, and GSE concentration). The following response variables were evaluated: reduction in total aerobic bacteria, yeast, and mold counts; weight loss and salt content; and taste, texture, and overall acceptability of salted shredded Korean cabbage. The optimal salting conditions include a combination of 10.09~10.32% NaCl, 9.45~10.00% MD, and 234~300 ppm GSE in a ternary salting solution and a salting duration of 5.68~5.94 hr. This optimal combination reduced total aerobic bacterial and yeast/molds counts by 3.33 and 1.45 log CFU/g, respectively, while maintaining high sensory scores for taste, texture, and overall acceptability of the salted shredded Korean cabbage. In addition, the optimal conditions yielded more acceptable weight loss and salt content characteristics. The results suggest that use of the optimized combination of salting conditions can improve the microbiological safety and quality of salted shredded Korean cabbage used for commercial kimchi production.
Keywords
Korean cabbage; grape seed extract; maltodextrin; response surface methodology; salting;
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Times Cited By KSCI : 7  (Citation Analysis)
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