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KMID : 1007520000090040258
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Food Science and Biotechnology
2000 Volume.9 No. 4 p.258 ~ p.262
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Application of Time - temperature Indicators for Monitoring Kimchi Fermentation
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Park Wan-Soo
Hong Seok-In
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Abstract
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Application of commercially available time-temperature indicators (TTIs) as nondestructive fermentation monitors for kimchi products was examined. Baechu (Chinese cabbage) kimchi was prepared and packed in Ny/PE film pouches where two different types of TTIs were attached. Kimchi fermentation was assessed for pH and titratable acidity (TA) under isothermal and nonisothermal conditions. Color changes of the TTIs were measured and compared with TA of kimchi. Color of the polymeric-based indicator (TTI₁) turned from red to black as kimchi fermentation proceeded, while that of the enzyme-based (TTI₂) turned from green to yellow. Total color difference (TCD) value of TTI₂ was higher than that of TTI₁. Color changes of both types of TTIs correlated linearly with the TA values of kimchi at a constant temperature, while only TTI₁ showed good correlation between TCD and TA under a nonisothermal condition. Results suggest that some TTIs could be used for kimchi products as an active packaging system for monitoring fermentation.
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KEYWORD
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