Browse > Article
http://dx.doi.org/10.11002/kjfp.2017.24.1.1

Effects of egg shell calcium treatments on the short-term storage of cut Kimchi cabbage  

Seong, Gi-Un (School of Food Science and Biotechnology, Kyungpook National University)
Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University)
Chung, Shin-Kyo (School of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.24, no.1, 2017 , pp. 1-7 More about this Journal
Abstract
This study was conducted to investigate the effects of egg shell calcium treatments on short-term storage of cut Kimchi cabbage. Egg shell ash powder (ESP-2) had the greatest calcium contents. Calcium solubility was greater in citric acid than acetic acid and ascorbic acid. Cut Kimchi cabbages ($3{\times}3cm$) were treated with 0.5%, 1.0%, and 2.0% egg shell powder (ESP-1), and egg shell ash powder (ESP-2), and 0.5% citric acid, put inside polyethylene (PE) bags, and stored at $5^{\circ}C$ for 6 weeks. Weight loss was about 99.85-99.90%, and the ratio was the lowest upon 0.5% ESP-2 treatment (p<0.05). The reduction ratios of soluble solids were 21.3-43.4%, and decreased in the order of 1.0% ESP-2 treatment and 0.5% ESP-1. The $L^*$ values decreased, whereas $a^*$ and $b^*$ values of Hunter colorimetry increased in all treatments. ${\Delta}E$ values were lowest upon 0.5% ESP-2 treatment. 0.5% ESP-2 treatment showed better quality characteristics than other treatments. Thus, egg shell calcium treatments could effectively enhance the shelf-life of cut Kimchi cabbage.
Keywords
egg shell; calcium; cut Kimchi cabbage; citric acid; storage;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Angus RM, Sambrook PN, Pocock NA, Eisman JA (1988) Dietary intake and bone mineral density. Bone Miner, 4, 265-277
2 Johnson NE, Smith EL, Freudenheim JL (1985) Effect on blood pressure of calcium supplementation of women. Am J Clin Nutr, 42, 12-17   DOI
3 Lee YS, O JH (1995) Effects of bovine bone ash and calcium phosphate on calcium metabolism in postmenopausal osteoporosis model rats. Korean J Nutr, 28, 434-441
4 Kim JS, Choi JD, Kim DS (1998) Preparation of calcium-based powder from fish bone and its characteristics. Agric Chem Biotechnol, 41, 147-152
5 Kang JH, Kim JH, Lee HC (1996) A study on the development of manufacturing process of high grade precipitated calcium carbonate from oyster shell. J Korea Soc Waste Manag, 13, 320-327
6 Jeon TW, Park KM (2002) Functional properties of egg shell membrane hydrolysate as a food material. Korean J Food Sci Ani Resour, 22, 267-273
7 Kuh SE, Kim DS (2000) Meterialistic characterization of waste egg shell and fundamental studies for its application to wastewater treatment. J Korean Soc Environ Eng, 22, 733-742
8 Mcwilliams M (1993) Foods experimental perspectives. 2nd ed, Macmillan Publishers Ltd, New York, NY, USA, p 405-437
9 Ko MK, No HK (2002) Studies on characteristics of ostrich egg shell and optimal ashing conditions for preparation of calcium lactate. J Korean Soc Food Sci Nutr, 31, 236-240   DOI
10 Hyun YH, Koo BS, Song JE, Kim DS (2004) Food materials. Hyungseul Publish, Daegu, Korea, p 81-84
11 Park HW, Lee SA, Kim YH, Kim YM, Cha HS, Park JD (2007) Effects of calcium chloride treatment and modified atmosphere packaging on the quality change of "Fuji" apple. Korean J Food Preserv, 14, 457-461
12 Shin HS, Kim KH, Yoon JR (1998) Rheological properties of cooked noodle fortified with organic acids-eggshell calcium salts. Korean J Food Sci Technol, 30, 1197-1202
13 Kim SS, Seong GU, Hwang HY, Jeong MC, Chung SK (2014) The short-term storage characteristics of cut kimchi cabbages treated with $Ca^{2+}$. Korean J Food Preserv, 21, 157-162   DOI
14 Park WP, Yoo JI, Lee MJ (2001) Kimchi quality affected by the addition of acetic acid solution containing calcium. Korean J Food Preserv, 8, 151-156
15 Gordon MS, Barthoomew GA, Grinnell AD, Jorgensen CB, White FN (1982) Animal physiology: principles and adaptations. 4th ed, Macmillan Publishers Ltd, New York, NY, USA, p 26-27
16 Kang KH, Lee SJ, Ha ES, Sung NJ, Kim JG, Kim SH, Kim SH, Chung MJ (2016) Effects of nitrite and nitrate contents of Chinese cabbage on formation of N-nitrosodimethylamine during storage of kimchi. J Korean Soc Food Sci Nutr, 45, 117-125   DOI
17 Han E (1991) Numerical principle of food color (II). Bull Food Technol, 4, 41-44
18 Koh HY, Choi DS (1996) Effect of calcium treatments on storage quality of salted Chinese cabbage. Korean J Food Preserv, 3, 1-5
19 Shin HS, Kim KH (1997) Preparation of calcium powder from eggshell and use of organic acids for enhancement of calcium ionization. J Korean Soc Appl Biol, 40, 531-535
20 Yin KK, Moon BW, Ahn YJ, Choi JS (2005) Effect of postharvest dipping in CaCl2 solutions with some adjuvants on the fruit quality and calcium concentration of 'Fuji' apples during storage. Korean J Hort Sci Technol, 23, 181-187
21 Watada AE, Abe K, Yamuchi N (1990) Physiological activities of partially processed fruits and vegetables. Food Technol, 44, 116-122
22 Colditz GA, Branch LG, Lipnick RJ, Willett WC, Rosner B, Posner BM, Hennekens CH (1985) Increased green and yellow vegetable intake and lowed cancer deaths in an elderly population. Am J Clin Nutr, 41, 32-37   DOI
23 Lee YS, Jang WS, Eui MJ, Lee SJ, Jang JJ (1990) Inhibitory effect of Chinese cabbage extract on diethylnitrosamine-induced hepatic foci in Sprague-Dawley rats. J Korean Cancer Assoc, 22, 355-359
24 Cantwell M (1992) Minimally processed fruits and vegetables. In Postharvest technology of horticultural crops. Kader A (Editor), California University, USA, Publ 3311, p 277-281
25 Toivonen PMA, Brummell DA (2008) Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biol Technol, 48, 1-14   DOI
26 Allen LH (1982) Calcium bioavailability and absorption: a review. Am J Clin Nutr, 35, 738-808
27 Rico D, Martin-Diana AB, Barat JM, Barry-Ryan C (2007) Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends Food Sci Technol, 18, 373-386   DOI
28 Oms-Oliu G, Rojas-Grau MA, Gonzalez LA, Varela P, Soliva-Fortuny R, Hernando MIH, Munuera IP, Fiszman S, Martin-Belloso O (2010) Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: a review. Postharvest Biol Technol, 57, 139-148   DOI
29 Jang SY, Park NY, Jeong YJ (2005) Effects of organic acids on solubility of calcium. Korean J Food Preserv, 12, 501-506