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The effects of using packaging films with different permeabilities on the quality of Korean fermented red pepper paste
Author(s) -
Lee Dong Sun,
Jang Jae Deok,
Hwang Yong Il
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00564.x
Subject(s) - materials science , pepper , composite material , polyethylene , volume (thermodynamics) , plastic film , polyamide , plastic packaging , food packaging , food science , fermentation , permeation , chemistry , layer (electronics) , quantum mechanics , membrane , biochemistry , physics
Korean fermented red pepper paste was packaged with four plastic films of different gas permeabilities and stored at 13 °C. During the storage, package weight, volume expansion, microbial flora, surface colour, pH and acidity were measured. Highly permeable film, such as low density polyethylene, alleviated the volume expansion; however, this packaging also supported higher yeast count on the paste for longer periods and caused higher weight loss when compared with other plastic films. There was also a concern that loss of volatile acids was greater for this type of packaging. On the other hand, use of barrier packaging films, such as Al‐laminate and nylon laminate, resulted in high volume expansion because of low permeation of carbon dioxide from the package. Plastic films with appropriate gas permeability, such as coextruded multilayer polyamide, may be the most practical choice based on consideration of both volume expansion and quality retention of the fermented paste.