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KMID : 1011620110270010063
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 1 p.63 ~ p.73
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Quality Characteristics of Small Package Kimchi according to Packing Material and Storage Temperature
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박혜영:Park Hye-Young
안지아:Ahn Ji-A/서해정:Seo Hae-Jung/최혜선:Choi Hye-Sun
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Abstract
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Cabbage (Baechu) Kimchi in its truncated form was placed in four different packing materials, Ny/PE/LLDP, OPP/AL/PE, PP and PET, and quality changes were observed during storage. Changes in pH and total acidity showed an x-shaped cross-curve as pH decreased and total acidity increased during storage. PP tray showed the slowest change at 5℃ with time. The pH was initially 6.25, but decreased to 4.12~4.16 at 20 days, and total acidity showed a 4 to 4.8-fold increase after 20 days of storage compared to the initial value. During storage at 5℃, total bacterial count and lactic acid bacterial count rapidly increased after 4 days. The total bacterial quantity decreased after a period of time and there were differences according to packaging material; OPP/AL/PE packaging showed the most dramatic decrease. Change in microbial count mostly followed a similar pattern to that of total acidity for all packaging materials. Changes in the color of Kimchi liquid, when examined by color index in L?b/a form, rapidly decreased over time, similar to pH. Small Ny/PE/PP and OPP/AL/PE packages of Kimchi were examined for changes in free volume inside the packaging. After 13 days of storage at 5℃, the volume was 243 mL, but storage at 20℃ resulted in a volume of 372 mL, a more than 1.5-fold increase in free volume. There were changes in the quality characteristics of small package Kimchi according to storage temperature and packaging material, and large changes in pH, total acidity, and microbial count were evident upon storage at 5℃ for 8 days, which was the optimum palatability period. Mostly, PP treatment showed the slowest quality changes upon storage at 5℃. However, due to small package Kimchi"s fast consumption system, the appropriate choice of packaging material must consider the product"s turnover ratio. Further, the varieties of small package Kimchi should be diversified according to different consumer preferences by offering Kimchi with different maturity levels. Further, since the leading consumer base ranges in age from the teens to thirties, the development of various products targeting such consumers is necessary.
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KEYWORD
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Kimchi, packaging, quality changes, storage
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