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한국식품저장유통학회지 (Korean J. Food Preserv.)
(한국식품저장유통학회지)
제3권 제1호 (1996.06)
pp.1-5
pp.1-5
한국식품저장유통학회
(The Korean Society of Food Preservation)
초록
Salted Chinese cabbage were dipped in solutions of CaCl2 (0.1%, 0.5%, 1.0%), Ca-lactate (0.5%) alone, or with chlorine (NaOCl 200ppm) and stored at 3 or 23 to determine the effects of calcium (Ca) on storage quality. pH change and microbial growth of salted cabbage were reduced in CaCl2 of 0.1% and 1.0% more than in the water-dipped control but better than in NaOCl treatment at two temperatures. Storage quality of salted cabvage was not affected by Ca contents or Ca with Cl treatment.
저자
