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KMID : 1007519990080020078
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Food Science and Biotechnology
1999 Volume.8 No. 2 p.78 ~ p.82
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Effect of Adipic Acid and Storage Temperature on Extending the Shelf Life of Kimchi
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Lee, Kang Pyo
An, Duek Jun/Lew, Kychul
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Abstract
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To delay the fermentation of Kimchi during storage and distribution, adipic acid was selected as a food additive due to its low acid dissociation constant. Sensory evaluation was conducted to find the maximum dosage of adipic acid which did not influence the taste of Kimchi, and it was 0.12% (adipic acid/kimch, w/w). Three storage temperatures (10, 15, 20℃) were selected to represent the different characteristic storage conditions. At 10℃, the optimum and maximum shelf life were 3.2 and 2.3 times longer than those of control, respectively. At 15 and 20℃, the maximum shelf life with adipic acid was extended about 1.3-1.5 times and the optimum shelf life was 2.3-2.7 times. The decreased effect on extending the shelf life of Kimchi with increasing temperature revealed that the growth of microorganism had the greatest dependency upon temperature, and that adipic acid alone could not delay the fermentation of Kimchi completely.
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