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Development of Color Indicators for Kimchi Packaging
Author(s) -
Hong SeokIn,
Park WanSoo
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15877.x
Subject(s) - titratable acid , bromocresol purple , polypropylene , food science , tray , fermentation , chemistry , bromocresol green , chromatography , botany , organic chemistry , biology
Color indicators for kimchi(fermented vegetable product) packaging were developed to monitor the quality of such commercial products during storage and distribution. Kimchiwas packed in a polypropylene (PP) tray with nylon/cast polypropylene (Ny/CPP) lid. A color indicator film consisting of PP resin, Ca(OH) 2 as a CO 2 absorbent and bromocresol purple or methyl red was attached to the lid. During fermentation at 0,10, and 20°C, kimchi quality was evaluated for pH and titratable acidity (TA), which had been correlated with Hunter color values of the indicators. Regardless of fermentation temperature, the color values correlated well with pH and TA values.