Effect of Air-exposure at Low Temperature on Microorganisms and Browning of Shredded Cabbage

Studies on the Physiological and Chemical Changes in Shredded Cabbage, Part II

Abstract

Effects of air-exposure at low temperature (1°C) for 2 hrs after processing on growth of microorganisms and browning in shredded cabbage during holding at 20°C were studied.
Air-exposure at low temperature reduced growth of microorganisms and retarded browing, and effects of this treatment were almost same as NaOCl treatment or washing.
Air-exposure at low temperature retarded browning but either cooling or slight drying did not retard it. Only combination of cooling and slight drying after processing was effective to the retardation of browning. Changes in contents of phenolic substances and free amino acid were little and shredded cabbage formed lignin during holding. There was no difference in their contents and forming of lignin among samples.
Retarding of browning in thick shredded cabbage (1.5mm) was more apparent than that in wide shredded cabbage (3-5 mm).