Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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Abstract

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.

절임배추를 효과적으로 저장 유통할 수 있는 방법을 개발하기 위하여 포장압력(상압, 감압)과 저장온도 $(0^{\circ}C,\;20^{\circ}C)$를 달리하여 저장하면서 절임배추의 품질특성을 외관, 수율, 염도, pH, 환원당 함량, 텍스쳐 및 즙액용출량 등으로 조사한 결과, 수율과 염도는 상압포장 하여 $0^{\circ}C$로 저장한 것이 1주 저장 후 수율이 87.1%로 가장 높았고, 염도변화와 pH변화도 가장 작았다. 그러나 환원당 함량은 감압포장하여 $0^{\circ}C$ 저장한 경우에 배추즙액의 용출이 많아서 상대적으로 환원당 함량이 가장 높았다. 외관과 즙액 용출량은 상압포장하여 $0^{\circ}C$에서 저장하는 경우 조직액의 용출이 128.9ml/kg으로 가장 적었고, 텍스쳐도 상압포장하여 $0^{\circ}C$에 저장 한 경우에 압축강도의 변화가 가장 작았다. 이상의 결과에서 상압포장하여 저온저장하는 경우 절임배추의 특성 변화가 적어 절임배추의 포장 유통방법으로 적합한 것으로 판단된다.

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