TY - JOUR
T1 - Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage
AU - Chung, Young Bae
AU - Song, Hyeyeon
AU - Jo, Kyungae
AU - Suh, Hyung Joo
N1 - 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.
PY - 2021/2
Y1 - 2021/2
N2 - 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.
AB - 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.
KW - Ascorbic acid
KW - Browning
KW - Citric acid
KW - Physiochemical quality
KW - Salted Chinese cabbage
UR - http://www.scopus.com/inward/record.url?scp=85100550556&partnerID=8YFLogxK
U2 - 10.1007/s10068-020-00857-w
DO - 10.1007/s10068-020-00857-w
M3 - Article
AN - SCOPUS:85100550556
SN - 1226-7708
VL - 30
SP - 227
EP - 234
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 2
ER -