연구분야
Optimization of supplementation with maltodextrin and grape seed extract for improving quality of sh
- 작성일2017.05.15 00:00
- 분류
- 조회수2,166
- 링크http://www.ekosfop.or.kr/journal/article.php?code=50295
- 저널명한국식품저장유통학회지
- 저자박상언,천호현,최은지,정영배,한응수,박해웅
- 구분
- 유형
제목
Optimization of supplementation with maltodextrin and grape seed
extract for improving quality of shredded Korean cabbage (Brassica
rapa L. ssp. Pekinensis) during salting process
요약
The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent variables (NaCl concentration, salting duration, MD concentration, and GSE concentration). The following response variables were evaluated: reduction in total aerobic bacteria, yeast, and mold counts; weight loss and salt content; and taste, texture, and overall acceptability of salted shredded Korean cabbage. The optimal salting conditions include a combination of 10.09~10.32% NaCl, 9.45~10.00% MD, and 234~300 ppm GSE in a ternary salting solution and a salting duration of 5.68~5.94 hr. This optimal combination reduced total aerobic bacterial and yeast/molds counts by 3.33 and 1.45 log CFU/g, respectively, while maintaining high sensory scores for taste, texture, and overall acceptability of the salted shredded Korean cabbage. In addition, the optimal conditions yielded more acceptable weight loss and salt content characteristics. The results suggest that use of the optimized combination of salting conditions can improve the microbiological safety and quality of salted shredded Korean cabbage used for commercial kimchi production.
콘텐츠 정보책임자
- 담당부서 사업예산실
- 담당자 최지석
- 연락처 062-610-1710