Effects of CO2 absorbent and high-pressure treatment on the shelf-life of packaged kimchi products

Joo W. Lee, Dong S. Cha, Keum T. Hwang, Hyun Jin Park

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

The effects on extending the shelf-life of commercial Kimchi products and preventing pouch inflation by absorbing CO2 with calcium hydroxide, were compared with a treatment using high-hydrostatic pressure. The changes in the quality factors of Kimchi, such as CO2 accumulation in the headspace of the pouch, pH, total acidity and the microbial population of both total viable cells and lactic acid bacteria were measured during storage for 24 days at 10 °C. Pressurization at 400 and 600 MPa for 5 min at 20 °C were both effective in preventing inflation of the Kimchi pouches during storage at 10 °C, as was CO2 absorption at the level of 0.5 g CO2 absorbent per 80 g Kimchi.

Original languageEnglish
Pages (from-to)519-524
Number of pages6
JournalInternational Journal of Food Science and Technology
Volume38
Issue number5
DOIs
Publication statusPublished - 2003 Jun 1

Fingerprint

kimchi
absorbents
Hydrated lime
Pressurization
Economic Inflation
high pressure treatment
Hydrostatic pressure
Lactic acid
Acidity
Bacteria
shelf life
pouches
Calcium Hydroxide
Pressure
Hydrostatic Pressure
inflation
Lactic Acid
calcium hydroxide
headspace analysis
Population

Keywords

  • CO accumulation
  • Lactic acid bacteria
  • Pouch inflation
  • Total acidity
  • Total viable cells

ASJC Scopus subject areas

  • Food Science

Cite this

Effects of CO2 absorbent and high-pressure treatment on the shelf-life of packaged kimchi products. / Lee, Joo W.; Cha, Dong S.; Hwang, Keum T.; Park, Hyun Jin.

In: International Journal of Food Science and Technology, Vol. 38, No. 5, 01.06.2003, p. 519-524.

Research output: Contribution to journalArticle

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