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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(2): 227-234
Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage
Young Bae Chung1,2 • Hyeyeon Song2 • Kyungae Jo3 • Hyung Joo Suh1,3
1 Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Republic of Korea 2 Research and Development Division, World Institute of Kimchi, Gwangju 91755, Republic of Korea 3 BK21Plus, College of Health Science, Korea University, Seoul 02841, Republic of Korea
ABSTRACT
Changes in color, browning indices, enzyme activity, and physical and chemical quality during the storage period were investigated to assess the effectiveness of storage period extension along with the addition of ascorbic acid (AA) and citric acid (CA) to salted Chinese cabbage. After 16 days of storage, the change in chromaticity value showed treatment with 0.5% CA showed the lowest change in the brown index during the storage period. The control showed the highest residual activity of polyphenol oxidase among control, AA, and CA-treated salted cabbage. AA and CA treatment effectively inhibited the initial populations of microorganisms including total aerobic bacteria, lactic acid bacteria, and yeast and molds in salted Chinese cabbage during storage. Further, the texture, i.e., hardness, chewability, and elasticity, tended to decrease with increasing storage. These results suggest that treatment with AA could help maintain the quality of salted Chinese cabbage during the storage period.
KEYWORD
Salted Chinese cabbage · Ascorbic acid · Citric acid · Browning · Physiochemical quality
Food Science and Biotechnology 2021 ; 30(2): 227-234
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