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Effects of CO 2 absorbent and high‐pressure treatment on the shelf‐life of packaged Kimchi products
Author(s) -
Lee Joo W.,
Cha Dong S.,
Hwang Keum T.,
Park Hyun J.
Publication year - 2003
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.1365-2621.2003.00699.x
Subject(s) - shelf life , food science , chemistry , hydrostatic pressure , high pressure , calcium hydroxide , lactic acid , population , bacteria , biology , medicine , organic chemistry , physics , genetics , environmental health , engineering physics , engineering , thermodynamics
Summary The effects on extending the shelf‐life of commercial Kimchi products and preventing pouch inflation by absorbing CO 2 with calcium hydroxide, were compared with a treatment using high‐hydrostatic pressure. The changes in the quality factors of Kimchi, such as CO 2 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 CO 2 absorption at the level of 0.5 g CO 2 absorbent per 80 g Kimchi.