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Effect of Water Temperature and Packing Type on Quality of Fresh-Cut Sesame Leaf

세척 깻잎의 선도 유지에 대한 세척수 온도와 포장 형태의 영향

  • 김병삼 (한국식품연구원 유통연구단) ;
  • 장민선 (한국식품연구원 유통연구단) ;
  • 박신영 (한국식품연구원 유통연구단) ;
  • 차환수 (한국식품연구원 유통연구단) ;
  • 권기현 (한국식품연구원 유통연구단)
  • Published : 2008.02.29

Abstract

Quality attributes of fresh-cut sesame leaf (Perilla frutescens var. japonica) as affected by hydrocooling and packing were investigated in terms of weight loss, respiration, vitamin C content, total chlorophyll content, microbial load and sensory properties during storage at 4 and $10^{\circ}C$. Fresh sesame leaf was trimmed and washed with cold water (1, $5^{\circ}C$) as well as tap water ($13^{\circ}C$) for 30 sec 3 times and then packaged in PP (polypropylene) film bag and PETE (polyethylene terephthalate) tray, and stored for 9 days at 4 and $10^{\circ}C$. Weight loss was decreased by washing and packing. Respiration rate was increased slowly over the storage at $4^{\circ}C$. Vitamin C content and total chlorophyll contents of sesame leaf packaged within PETE tray decreased gradually during storage. Hydrocooling and packing within PETE tray treatments resulted in approximately $1{\sim}2\;log\;CFU/g$ reduction of microbial load.

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