Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of egg shell calcium treatments on the short-term storage of cut Kimchi cabbage

난각 칼슘 소재 처리에 의한 절단배추 단기 저장 효과

  • Seong, Gi-Un (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University) ;
  • Chung, Shin-Kyo (School of Food Science and Biotechnology, Kyungpook National University)
  • Received : 2016.09.20
  • Accepted : 2017.01.09
  • Published : 2017.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effects of egg shell calcium treatments on short-term storage of cut Kimchi cabbage. Egg shell ash powder (ESP-2) had the greatest calcium contents. Calcium solubility was greater in citric acid than acetic acid and ascorbic acid. Cut Kimchi cabbages ($3{\times}3cm$) were treated with 0.5%, 1.0%, and 2.0% egg shell powder (ESP-1), and egg shell ash powder (ESP-2), and 0.5% citric acid, put inside polyethylene (PE) bags, and stored at $5^{\circ}C$ for 6 weeks. Weight loss was about 99.85-99.90%, and the ratio was the lowest upon 0.5% ESP-2 treatment (p<0.05). The reduction ratios of soluble solids were 21.3-43.4%, and decreased in the order of 1.0% ESP-2 treatment and 0.5% ESP-1. The $L^*$ values decreased, whereas $a^*$ and $b^*$ values of Hunter colorimetry increased in all treatments. ${\Delta}E$ values were lowest upon 0.5% ESP-2 treatment. 0.5% ESP-2 treatment showed better quality characteristics than other treatments. Thus, egg shell calcium treatments could effectively enhance the shelf-life of cut Kimchi cabbage.

폐기되고 있는 난각을 건조($80^{\circ}C$) 및 회화($1,000^{\circ}C$) 처리하여 칼슘 소재화하고 이의 농도(0.5, 1.0, 2.0%)를 달리하여 절단배추에 처리하여 polyethylene(PE) 지퍼백에 넣어 $5^{\circ}C$에서 6주 동안 저장하면서 선도유지 효과를 조사하였다. 난각 칼슘 소재의 칼슘 함량은 회화처리(ESP-2)가 건조처리(ESP-1)보다 2배 가량 높은 값(51.86%)을 나타내었다. 난각 칼슘 소재는 citric acid 수용액에서 높은 용해도를 나타내었으며, ESP-2가 ESP-1보다 용해도가 높았다. 절단배추의 이화학적 품질특성의 측정 결과, ESP-2 0.5% 처리구에서 중량감소율, 적정산도, 가용성 고형분 및 색차의 변화가 가장 적게 나타났다(p<0.05). 저장기간에 따른 관능평가 결과 각 처리구의 유의적인 차이는 나타나지 않았다(p<0.05). ESP-2 0.5% 처리는 절단배추의 단기 저장 시 선도유지에 효과적인 것으로 사료된다.

Keywords

References

  1. Hyun YH, Koo BS, Song JE, Kim DS (2004) Food materials. Hyungseul Publish, Daegu, Korea, p 81-84
  2. Colditz GA, Branch LG, Lipnick RJ, Willett WC, Rosner B, Posner BM, Hennekens CH (1985) Increased green and yellow vegetable intake and lowed cancer deaths in an elderly population. Am J Clin Nutr, 41, 32-37 https://doi.org/10.1093/ajcn/41.1.32
  3. Lee YS, Jang WS, Eui MJ, Lee SJ, Jang JJ (1990) Inhibitory effect of Chinese cabbage extract on diethylnitrosamine-induced hepatic foci in Sprague-Dawley rats. J Korean Cancer Assoc, 22, 355-359
  4. Cantwell M (1992) Minimally processed fruits and vegetables. In Postharvest technology of horticultural crops. Kader A (Editor), California University, USA, Publ 3311, p 277-281
  5. Watada AE, Abe K, Yamuchi N (1990) Physiological activities of partially processed fruits and vegetables. Food Technol, 44, 116-122
  6. Toivonen PMA, Brummell DA (2008) Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biol Technol, 48, 1-14 https://doi.org/10.1016/j.postharvbio.2007.09.004
  7. Rico D, Martin-Diana AB, Barat JM, Barry-Ryan C (2007) Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends Food Sci Technol, 18, 373-386 https://doi.org/10.1016/j.tifs.2007.03.011
  8. Oms-Oliu G, Rojas-Grau MA, Gonzalez LA, Varela P, Soliva-Fortuny R, Hernando MIH, Munuera IP, Fiszman S, Martin-Belloso O (2010) Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: a review. Postharvest Biol Technol, 57, 139-148 https://doi.org/10.1016/j.postharvbio.2010.04.001
  9. Jang SY, Park NY, Jeong YJ (2005) Effects of organic acids on solubility of calcium. Korean J Food Preserv, 12, 501-506
  10. Allen LH (1982) Calcium bioavailability and absorption: a review. Am J Clin Nutr, 35, 738-808
  11. Angus RM, Sambrook PN, Pocock NA, Eisman JA (1988) Dietary intake and bone mineral density. Bone Miner, 4, 265-277
  12. Johnson NE, Smith EL, Freudenheim JL (1985) Effect on blood pressure of calcium supplementation of women. Am J Clin Nutr, 42, 12-17 https://doi.org/10.1093/ajcn/42.1.12
  13. Lee YS, O JH (1995) Effects of bovine bone ash and calcium phosphate on calcium metabolism in postmenopausal osteoporosis model rats. Korean J Nutr, 28, 434-441
  14. Kim JS, Choi JD, Kim DS (1998) Preparation of calcium-based powder from fish bone and its characteristics. Agric Chem Biotechnol, 41, 147-152
  15. Kang JH, Kim JH, Lee HC (1996) A study on the development of manufacturing process of high grade precipitated calcium carbonate from oyster shell. J Korea Soc Waste Manag, 13, 320-327
  16. Jeon TW, Park KM (2002) Functional properties of egg shell membrane hydrolysate as a food material. Korean J Food Sci Ani Resour, 22, 267-273
  17. Kuh SE, Kim DS (2000) Meterialistic characterization of waste egg shell and fundamental studies for its application to wastewater treatment. J Korean Soc Environ Eng, 22, 733-742
  18. Mcwilliams M (1993) Foods experimental perspectives. 2nd ed, Macmillan Publishers Ltd, New York, NY, USA, p 405-437
  19. Ko MK, No HK (2002) Studies on characteristics of ostrich egg shell and optimal ashing conditions for preparation of calcium lactate. J Korean Soc Food Sci Nutr, 31, 236-240 https://doi.org/10.3746/jkfn.2002.31.2.236
  20. Shin HS, Kim KH (1997) Preparation of calcium powder from eggshell and use of organic acids for enhancement of calcium ionization. J Korean Soc Appl Biol, 40, 531-535
  21. Yin KK, Moon BW, Ahn YJ, Choi JS (2005) Effect of postharvest dipping in CaCl2 solutions with some adjuvants on the fruit quality and calcium concentration of 'Fuji' apples during storage. Korean J Hort Sci Technol, 23, 181-187
  22. Park HW, Lee SA, Kim YH, Kim YM, Cha HS, Park JD (2007) Effects of calcium chloride treatment and modified atmosphere packaging on the quality change of "Fuji" apple. Korean J Food Preserv, 14, 457-461
  23. Koh HY, Choi DS (1996) Effect of calcium treatments on storage quality of salted Chinese cabbage. Korean J Food Preserv, 3, 1-5
  24. Kim SS, Seong GU, Hwang HY, Jeong MC, Chung SK (2014) The short-term storage characteristics of cut kimchi cabbages treated with $Ca^{2+}$. Korean J Food Preserv, 21, 157-162 https://doi.org/10.11002/kjfp.2014.21.2.157
  25. Park WP, Yoo JI, Lee MJ (2001) Kimchi quality affected by the addition of acetic acid solution containing calcium. Korean J Food Preserv, 8, 151-156
  26. Gordon MS, Barthoomew GA, Grinnell AD, Jorgensen CB, White FN (1982) Animal physiology: principles and adaptations. 4th ed, Macmillan Publishers Ltd, New York, NY, USA, p 26-27
  27. Shin HS, Kim KH, Yoon JR (1998) Rheological properties of cooked noodle fortified with organic acids-eggshell calcium salts. Korean J Food Sci Technol, 30, 1197-1202
  28. Kang KH, Lee SJ, Ha ES, Sung NJ, Kim JG, Kim SH, Kim SH, Chung MJ (2016) Effects of nitrite and nitrate contents of Chinese cabbage on formation of N-nitrosodimethylamine during storage of kimchi. J Korean Soc Food Sci Nutr, 45, 117-125 https://doi.org/10.3746/jkfn.2016.45.1.117
  29. Han E (1991) Numerical principle of food color (II). Bull Food Technol, 4, 41-44

Cited by

  1. 단기저장 절단배추 김치의 품질 특성 vol.24, pp.2, 2017, https://doi.org/10.11002/kjfp.2017.24.2.215