抗坏血酸和柠檬酸对腌制大白菜贮藏期间品质的影响。
Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage.
作者信息
Chung Young Bae, Song Hyeyeon, Jo Kyungae, Suh Hyung Joo
机构信息
Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul, 02841 Republic of Korea.
Research and Development Division, World Institute of Kimchi, Gwangju, 91755 Republic of Korea.
出版信息
Food Sci Biotechnol. 2021 Feb 6;30(2):227-234. doi: 10.1007/s10068-020-00857-w. eCollection 2021 Feb.
Changes in color, browning indices, enzyme activity, and physical and chemical quality during the storage period were investigated to assess the effectiveness of storage period extension along with the addition of ascorbic acid (AA) and citric acid (CA) to salted Chinese cabbage. After 16 days of storage, the change in chromaticity value showed treatment with 0.5% CA showed the lowest change in the brown index during the storage period. The control showed the highest residual activity of polyphenol oxidase among control, AA, and CA-treated salted cabbage. AA and CA treatment effectively inhibited the initial populations of microorganisms including total aerobic bacteria, lactic acid bacteria, and yeast and molds in salted Chinese cabbage during storage. Further, the texture, i.e., hardness, chewability, and elasticity, tended to decrease with increasing storage. These results suggest that treatment with AA could help maintain the quality of salted Chinese cabbage during the storage period.
研究了腌制白菜在储存期间颜色、褐变指数、酶活性以及理化品质的变化，以评估延长储存期以及添加抗坏血酸（AA）和柠檬酸（CA）对腌制白菜的效果。储存16天后，色度值变化表明，用0.5% CA处理的样品在储存期间褐变指数变化最小。在对照、AA和CA处理的腌制白菜中，对照的多酚氧化酶残留活性最高。AA和CA处理有效抑制了腌制白菜在储存期间包括总需氧菌、乳酸菌以及酵母菌和霉菌在内的微生物初始数量。此外，质地，即硬度、咀嚼性和弹性，往往随着储存时间的增加而降低。这些结果表明，用AA处理有助于在储存期间保持腌制白菜的品质。
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