- Osaka Urban Living and Health Association
- 生活衛生 (ISSN:05824176)
- vol.33, no.2, pp.83-88, 1989-03-10 (Released:2010-03-11)
The variation of vitamin C and bacterium contents during the cooking and storage of chopped cabbage were studied by both hand and machine cooking under various conditions.The results are as follows.1) The water contents wear the same and had the constant value (93.9-95.5%) on each method.2) The loss of vitamin C was affected little by cooking and storing, the loss being about 25%. However, the ratio of vitamin C retention declined significantly (p<0.001) in cooking by hand and stocking in water.3) The number of bacterium and E. coli. increased to twice the reference during the cooking, while no increase was recognized in the storing.These results explain that chopped cabbage has little loss of vitamin C in cooking and storage, bacterium pollution is ignored for stock during one day in a cold storage.