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Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage

Authors
Chung, Young BaeSong, HyeyeonJo, KyungaeSuh, Hyung Joo
Issue Date
2월-2021
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Keywords
Salted Chinese cabbage; Ascorbic acid; Citric acid; Browning; Physiochemical quality
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.2, pp.227 - 234
Indexed
SCIE
SCOPUS
KCI
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
Volume
30
Number
2
Start Page
227
End Page
234
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/129328
DOI
10.1007/s10068-020-00857-w
ISSN
1226-7708
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.
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Suh, Hyung Joo
보건과학대학 (바이오시스템의과학부)
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