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KMID : 1011620120280020207
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 2 p.207 ~ p.214
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Quality Characteristics of Cabbage Kimchi by Different Packaging materials
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서해정:Seo Hae-Jung
한서영:Han Seo-Young/최혜선:Choi Hye-Sun/한귀정:Han Gwi-Jung/박혜영:Park Hye-Young
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Abstract
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In this study, cabbage (Brassica oleracea var. capitata) Kimchi was made packed into four kinds of packaging materials, PET vessel, PP tray, OPP/AL/PE film and Nylon/PE/LLDP film, and the effects of these packaging materials on Kimchi quality characteristics, such as lactic acid bacteria counts, salinity, sugar contents, pH, total acidity, electron donating ability were examine as well as their effects on the sensory qualities after storage at a temperature of 4℃. The pH change ranged from pH 6.24 to 6.43 shortly after manufacture, and did not significantly change until 7 days of storage. However, it began to decrease rapidly after 14 days. On the 35th day of storage, the acidity was 0.79% in the PET vessel and 0.83% in OPP/AL/PE. Therefore, the PET vessel and OPP/AL/PE were considered appropriate packaging materials for Kimchi storage. The salinity did not change significantly during the storage period, and the sugar content generally increased in the four kinds of packaging materials, but decreasing after the 7th day of storage. After 14 days of storage, the Kimchi stored in the OPP/AL/PE film showed the highest lactic acid bacteria counts. Although the electron donating ability was the highest after proper time for fermentation, it decreased in all the packaging materials after the proper time for fermentation. However, the OPP/AL/PE film had an antioxidant potential of up to 93.18%. In the sensory evaluation, fermented Kimchi was found to be superior unfermented Kimchi. In addition, the Kimchi stored in the OPP/AL/PE film for 14 days showed the high score of 6.70 and 6.60 in overall preference. Therefore, the results of this study provide basic knowledge on the fermentation level and packaging material"s condition for commercialization of small packed cabbage Kimchi. Henceforth, industrialization must include a variety of studies under these conditions to increase the merchantability.
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KEYWORD
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Cabbage, kimchi, packaging, quality changes, storage
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