Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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The cutting process improvement for cut kimchi cabbage quality

절단배추의 선도유지를 위한 절단 공정 개선

  • Seong, Gi-Un (Department of Food Science and Technology, Kyungpook National University) ;
  • Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University) ;
  • Chung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University)
  • Received : 2014.11.05
  • Accepted : 2014.12.22
  • Published : 2015.02.28
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Abstract

To maintain the freshness and to prevent browning of cut Kimchi cabbages, the effect of the cutting process using a ceramic knife under $N_2$ blowing on the quality of the cut Kimchi cabbages was investigated. Kimchi cabbages cut with a ceramic knife under $N_2$ gas blowing conditions (NC) were stored at $5^{\circ}C$ for 7 days, and their weight reduction ratio and the browning degree and appearance were compared with those of the control treatment samples (OS; cut with a stainless steel knife under normal air, OC; cut with a ceramic knife under normal air). The weight reduction ratios were 0.07~0.13%, and the NC treatment showed the lowest reduction ratio among all the treatments (p<0.05). The Hunter L values increased, but the a and b values decreased after 5-day storage in all the treatments. The NC treatment had higher L values but lower a and b values than the OS and OC treatments. The browning degrees by Hunter color value, PPO activity, and appearances were the least in the NC treatment (p<0.05). The cutting process with a ceramic knife under $N_2$ blowing could be applied to the cutting of vegetable products and for minimal fruit processing.

신선편이용 절단배추의 선도유지 및 갈변 방지 목적으로 질소 치환 및 세라믹 칼날에 의한 절단 효과를 조사하였다. 저장 5일 이후부터 대조구에 비하여 NC 처리구의 중량변화와 갈변도가 적게 나타났다. 질소 치환과 세라믹 칼날의 사용에 의한 절단 공정의 개선이 절단채소의 선도 유지와 갈변 방지에 효과가 있을 것으로 생각된다.

Keywords

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