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KMID : 0665420190340020233
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Korean Journal of Food Culture
2019 Volume.34 No. 2 p.233 ~ p.239
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Critical review on Active Technologies to Regulate the Levels of Carbon Dioxide and Oxygen for Kimchi Packaging
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Jeong Su-Yeon
Lee Hyun-Gyu
Lee Jung-Soo
Yoo Seung-Ran
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Abstract
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This paper presents a literature review on the active technologies to regulate the levels of carbon dioxide and oxygen in Kimchi packaging. In this study, laser-etched pouches and O2 scavengers were used for Kimchi packaging, and the efficiency of each packaging technique to regulate the CO2 and O2 levels inside Kimchi packages was investigated. When Kimchi was packaged with a laser-etched pouch, the CO2 concentration in the sample with a high gas transmission rate was less than that in other pouches (p < 0.05), and a low CO2 level had little effect on the expansion of the package volume. Kimchi treated with an O2 absorber exhibited a significantly lower (p < 0.05) O2 concentration inside the packages relative to the control. A low O2 concentration inside the Kimchi package effectively inhibited the growth of total aerobic bacteria and lactic acid bacteria, as well as yeasts and molds on Kimchi. These results suggest that O2 absorbers have a positive effect on the microbial quality of Kimchi. Therefore, packaging in a laser-etched pouch and the use of an O2 scavenger could provide a novel packaging material for regulating the CO2 and O2 levels during Kimchi packaging.
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KEYWORD
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Kimchi, active packaging, gas control, laser-etched pouch, oxygen scavenger
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