Quality Changes of Salted Chinese Cabbage with the Package Pressure and Storage Temperature

절임배추의 포장압력 및 저장온도에 따른 품질변화

  • Han, Eung-Soo (Department of Food Technology, Agricultural Cooperative Junior College) ;
  • Seok, Moon-Sik (Institute for Agricultural Food Technology, NACF) ;
  • Park, Ji-Hyun (Institute for Agricultural Food Technology, NACF) ;
  • Lee, Ho-Jae (Department of Food Technology, Dongeui Technical Junior College)
  • 한응수 (농협전문대학 식품제조과) ;
  • 석문식 (농산물가공기술연구소) ;
  • 박지현 (농산물가공기술연구소) ;
  • 이호재 (동의공업전문대학 식품공업과)
  • Published : 1996.08.30


Quality changes of salted Chinese cabbage with different package pressure and storage temperature were examined during 7-day storage. Each storage yield for 7 days at $0^{\circ}C$ was $87.1{\%}$ in AP (atmospheric pressure) and 83.1% in LP (low pressure). Initial salinity was 2.62 in AP and 2.05 in LP and their changes during the storage were very small. In AP the pH slowly decreased to 5.66 after 7-day storage at $0^{\circ}C$ but rapidly decreased to 4.08 at $20^{\circ}C$. Concentration of reducing sugar in LP was higher than that in AP, as more juice was exuded in LP than in AP. The compression force of salted Chinese cabbage changed slowly at $0^{\circ}C$ and constantly increased at $20^{\circ}C$ during the storage, but decreased in LP. The amount of exuded juice was small in AP but large in LP. Quality changes of salted Chinese cabbage was minimum in AP at $0^{\circ}C$ during the 7-day storage.


salted Chinese cabbage;pacraging pressure;storage temperature