Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant.

@article{Kim2015UseOP,
  title={Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant.},
  author={Nam Hee Kim and Seong Ho Jang and Soon Han Kim and Hee Jung Lee and Young Hoon Kim and Jee Hoon Ryu and Min Suk Rhee},
  journal={International journal of food microbiology},
  year={2015},
  volume={214},
  pages={
          24-30
        }
}
The aim of this study was to develop a new salting method using natural phytic acid (PA) to ensure the microbiological safety and quality of salted napa cabbage used for kimchi production. The production of salted napa cabbage involves several stages: trimming, hyper-salting (20% NaCl) for up to 1h, salting (10% NaCl for 10-18 h), three sequential washes in water (30s for each), and draining (2 h). Two separate experiments were performed: one to determine the appropriate treatment conditions… CONTINUE READING
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