Jung-Min Sung, Jeong-Ho Lim, Kee-Jai Park, Bum-Keun Kim, Jin-Woong Jeong
Abstract:
The objective of this study was to analyze the microbial risk factor of the material, employee, and machinery/instrument related to the quality of salted Chinese cabbage, but also the hygienic safety and standardization of this Chinese cabbage. The total bacteria of Chinese cabbage at cutting and salting were increased to 4.47–6.48 log CFU/g and decreased at the cleaning and dehydration process. The total bacteria in the rubber gloves and aprons of the worker were in 3–6 log CFU/g. The contamination on the machinery/instrument in the primary cleaning was in 3.88–6.07 log CFU/g and it was the highest level of the total processes. Especially, the contamination, on the conveyor belt was the highest. As a result of pH and salinity of the Chinese cabbage and salt solution, the salinity of Chinese cabbage was reduced from 2.63–2.88% in salting to 1.16–1.37% after dehydration, a decrease of 52–58%. The pH 5.87 and salinity 2.54% for the upper salt solution in a tank showed more than 2 times the difference, with pH 6.07 and 7.37% salinity for the lower salt solution in a tank.
soures: click HERE
Keywords
salted Chinese cabbage, microorganism, pH, salinity
