Quality Changes of Salted Baechu with Packaging Methods during Long Term Storage

포장방법을 달리한 절임배추의 장기저장중 품질변화

  • Han, Eung-Soo (Department of Food Technology, Agricultural Cooperative College) ;
  • Seok, Moon-Sik (Institute for Agricultural Food Technology in NACF) ;
  • Park, Ji-Hyun (Institute for Agricultural Food Technology in NACF)
  • 한응수 (농협대학 식품제조과) ;
  • 석문식 (농협 농산물가공기술연구소) ;
  • 박지현 (농협 농산물가공기술연구소)
  • Published : 1998.12.01

Abstract

Optimal packaging methods for the long term storage of salted winter baechu were investigated. Salted baechu was packaged individually in 20 ㎏ unit weight in LDPE (low density polyethylene), HDPE (high density polyethylene), PVC-box and then stored at $0^{\circ}C$ for 8 weeks. During storage, quality index of salted baechu were measured in terms of salinity, pH, reducing sugar content, total cell counts and lactic acid bacterial counts. Salted baechu deteriorated rapidly in PVC-box, and slowly in HDPE but sustained for 8 weeks in LDPE. In all treatment, salted baechu was maintained better at submerged parts in exudate, but deteriorated at emerged parts.

Keywords

salted baechu;packaging;quality;storage;Chinese cabbage