Quality Properties of Peeled Ginger by Controlled Atmosphere(CA) Storage
2011
Lee, M.H., Korea Food Research Institute, Seongnam, Republic of Korea | Lee, K.H., Dongnam Health University, Suwon, Republic of Korea | Kim, K.T., Korea Food Research Institute, Seongnam, Republic of Korea
The quality properties of peeled ginger (PG) were investigated during CA storage at different CO₂ concentrations. O₂ concentration was kept constant at 5% while CO₂ of 6%, 14%, 22% and 30% were used. It was found that the weight loss rate tended to decrease with an increase of CO₂. In the case of fixed 10℃ storage, the L-value and a-value of the exterior color in treatment increased more than that of control with respect to time, while the b-value of the exterior color and the cutting plane color showed no significant difference. In the exterior color, the results of PG-25℃ showed similar with PG-10℃ except b-value of the exterior color which showed not a little change. The cutting plane color did not showed significantly difference in the PG samples between 25℃ and 10℃. Hardness of the PG during storage was found to decrease most severely at 6% of CO₂ concentration regardless of storage temperature. The growth of microorganisms during storage of the PG tended to be restrained as CO₂ concentration increased. However, microorganisms, when maintained at 25℃ storage, multiplied rapidly to 10∨8 CFU/g within 4 days regardless of concentration.
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