Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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.

절임배추의 장기저장에 적합한 포장방법을 연구하기 위하여 해남산 월동배추를 절여서 20 kg씩 대형으로 포장하여 $0^{\circ}C$ 저온저장고에서 8주간 저장하면서 절임배추의 염도, pH, 환원당함량, 총균수, 유산균수의 변화를 조사하였다. 그 결과 플라스틱 상자에 포장하여 덮개를 덮은 것이 가장 빠르게 변질되었고, LDPE로 포장한 것이 품질이 가장 잘 유지되었으며, HDPE 포장은 LDPE보다 약간 빠르게 변화하였는데, 모든 포장구에서 즙액에 잠긴 부분은 품질이 6주이상 양호하였으나 잠기지 않은 부분이 초기부터 빠르게 변질되었으므로, 절임배추는 즙액에 잠기도록 포장하는 것이 품질유지에 아주 중요하였다.

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