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절임배추의 품질 유지에 미치는 칼슘제제의 효과 KCI 등재 SCOPUS
Effect of Calcium Treatments on Storage Quality of Salted Chinese Cabbage
고하영, 최동성
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/40490
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.
키워드
salted Chinese cabbagecalciumstorage
저자
