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KMID : 0380619940260010062
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 1 p.62 ~ p.67
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Effect of Packaging Material on Quality of Kimchi During Storage
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홍석인/Hong, Seok In
김윤지/박노현/정태연/Kim, Yun Ji/Park, Noh Hyun/Chung, Tae Yon
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Abstract
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Quality change of Kimchi packaged with Ny/PE, Ny/CPP (PPtray+Ny/CPP cover), Cryovac BK-1, BK-4, and PET/Al/PE film was observed during storage at 5℃ (97%RH) and 20℃ (76%RH). To evaluate quality change of Kimchi, gas composition of package, pH, acidity, color, growth of lactic acid bacteria, and sensory score were measured periodically. Regarding to gas composition of package, Kimchi packaged with PET/Al/PI; showed higher oxygen concentration at the beginning of storage than the others; carbon dioxide concentration was almost 100% at the end of storage. Carbon dioxide concentration of Kimchi packagec. with Cryovac BK-1 and BK-4 which has higher gas permeability than the others, was increased to a maximum and then decreased due to permeation of gas during storage; oxygen concentration was increased. Unlike Kimchi packaged with Ny/PE, Ny/CPP, and PET/Al/PE, package swelling wa:; not observed in Kimchi packaged with Cryovac BK-1 and BK-4 during storage. Although pH change was not significant depending on the packaging material, Kimchi packaged with Cryovac BK-1 and BK-4 showed lower pH value and higher acidity than those of the others. Color change of Kimchi was different depending on the packaging material during storage. Difference of the growth of lactic acid bacteria and sensory evaluation were not significant among Kimchi packaged with different packaging material during storage at either temperature. In conclusion, the effect of packaging materials on the quality change of Kimchi was not significant: however, to prevent from swelling of packaged Kimchi which is one of the most serious problem during storage and distribution, might be avoide j by using relatively high CO₂ permeable film than high gas barrier film.
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