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KMID : 1134820090380121767
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 12 p.1767 ~ p.1772
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Effect of Permeability-Controlled Polyethylene Film on Extension of Shelf-life of Brined Baechu Cabbage
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Kim Young-Wook
Jeong Ji-Kang
Lee Sun-Mi
Kang Soon-Ah
Lee Dong-Sun
Kim So-Hee
Park Kun-Young
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Abstract
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Brined Baechu cabbages were packed with different films of high density polyethylene (HDPE), aluminium polyethylene (Al/PE), nylon polyamide (Ny/PE), low density polyethylene (LDPE) and permeability-controlled polyethylene (Mirafresh (MF), US patent No. 5972815), and then stored at 4℃ for 4 weeks. Changes in quality characteristics of pH, acidity, total bacteria counts, lactic acid bacteria counts, E. coli counts, texture and O₂ concentration were determined during the storage. The pH of brined Baechu cabbage packed with Mirafresh (MF) film was 6.25 after 4 weeks from initial pH of 6.80. The acidity of all brined Baechu cabbages increased, however, the increase of the cabbage in MF was the lowest. The levels of total bacteria, lactic acid bacteria and E. coli in the cabbages packed with MF were also lower than the other films. After 4 weeks, of all brined springiness Baechu cabbages decreased, but MF showed relatively high springiness. The O₂ concentrations by its permeation through MF were 0.35%～1.00% at 4～25℃ after 1 week. In conclusion, MF was found to be the most effective packaging film for brined Baechu cabbage to extend shelf-life.
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KEYWORD
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permeability-controlled, polyethylene film, Mirafresh, brined Baechu cabbage, shelf-life, O₂ concentration
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