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KMID : 1024420200240040235
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Food Engineering Progress
2020 Volume.24 No. 4 p.235 ~ p.242
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Freeze-Thaw Study to Minimize the Changes of Lactic Acid Bacteria and Texture of Kimchi
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Kim Jin-Se
Whang Young
Jung Hyun-Kyung
Song Jin-Soon
Son Jae-Yong
Choi Dong-Soo
Kim Yong-Hoon
Lee Soo-Jang
Park Chun-Wan
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Abstract
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When kimchi is frozen and thawed, the amount of lactic acid bacteria (LAB) and yeast is usually reduced by more than 2 logs, and its texture including its crispness and hardness are changed significantly. As a possible means to minimize these problems, various freezing (direct freezer with -25, -40, and -60oC and plate freezer with -40oC) and thawing methods (radio frequency (RF) thawing, plate thawing, and room temperature thawing) were investigated in terms of the amount of LAB and texture of kimchi. From the use of plate freezing and plate thawing, the amount of LAB of white cabbage kimchi could be maintained by more than 10% of its initial amount while that for red cabbage kimchi could be maintained by more than the initial amount. Pretreatment with trehalose (19 oBrix soluble solid content) to salted Chinese cabbage could maintain kimchi’s hardness and crispness. In order to maintain the texture and the amount of LAB in kimchi, the use of the plate freezer (-40oC) and the plate thawing (20oC) seemed to be effective with the assistance of trehalose.
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KEYWORD
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freeze-thaw, kimchi, lactic acid bacteria, taxture, trehalose
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