Abstract
Changes in color, browning indices, enzyme activity, and physical and chemical quality during the storage period were investigated to assess the effectiveness of storage period extension along with the addition of ascorbic acid (AA) and citric acid (CA) to salted Chinese cabbage. After 16 days of storage, the change in chromaticity value showed treatment with 0.5% CA showed the lowest change in the brown index during the storage period. The control showed the highest residual activity of polyphenol oxidase among control, AA, and CA-treated salted cabbage. AA and CA treatment effectively inhibited the initial populations of microorganisms including total aerobic bacteria, lactic acid bacteria, and yeast and molds in salted Chinese cabbage during storage. Further, the texture, i.e., hardness, chewability, and elasticity, tended to decrease with increasing storage. These results suggest that treatment with AA could help maintain the quality of salted Chinese cabbage during the storage period.
| Original language | English |
|---|---|
| Pages (from-to) | 227-234 |
| Number of pages | 8 |
| Journal | Food Science and Biotechnology |
| Volume | 30 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2021 Feb |
Bibliographical note
Funding Information:This study was supported by a grant from the WIKIM International Research Program (KE1502-1) through the World Institute of Kimchi, funded by the Ministry of Science, ICT and Future Planning, Republic of Korea.
Funding Information:
This study was supported by a grant from the WIKIM International Research Program (KE1502-1) through the World Institute of Kimchi, funded by the Ministry of Science, ICT and Future Planning, Republic of Korea.
Publisher Copyright:
© 2021, The Korean Society of Food Science and Technology.
Keywords
- Ascorbic acid
- Browning
- Citric acid
- Physiochemical quality
- Salted Chinese cabbage
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology