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

To maintain the freshness and to prevent browning of cut Kimchi cabbages, the effect of the cutting process using a ceramic knife under N2 blowing on the quality of the cut Kimchi cabbages was investigated. Kimchi cabbages cut with a ceramic knife under N2 gas blowing conditions (NC) were stored at 5℃ 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 N2 blowing could be applied to the cutting of vegetable products and for minimal fruit processing.

서 론
 재료 및 방법
  재 료
  절단 공정
  품질 측정
 결과 및 고찰
  절단 공정에 따른 중량 변화
 요 약
 감사의 글
 References

• Gi-Un Seong(Department of Food Science and Technology, Kyungpook National University, Daegu 702-701, Korea) | 성기운
• Hun-Sik Chung(Department of Food Science and Technology, Pusan National University, Miryang 627-706, Korea) | 정헌식
• Shin-Kyo Chung(Department of Food Science and Technology, Kyungpook National University, Daegu 702-701, Korea) | 정신교 Corresponding author