Effects of CO2 absorbent and high-pressure treatment on the shelf-life of packaged kimchi products

Joo W. Lee; Dong S. Cha; Keum T. Hwang; Hyun J. Park

doi:10.1046/j.1365-2621.2003.00699.x

Effects of CO₂ absorbent and high-pressure treatment on the shelf-life of packaged kimchi products

Joo W. Lee, Dong S. Cha, Keum T. Hwang, Hyun J. Park

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

24 Citations (Scopus)

Abstract

The effects on extending the shelf-life of commercial Kimchi products and preventing pouch inflation by absorbing CO₂ with calcium hydroxide, were compared with a treatment using high-hydrostatic pressure. The changes in the quality factors of Kimchi, such as CO₂ accumulation in the headspace of the pouch, pH, total acidity and the microbial population of both total viable cells and lactic acid bacteria were measured during storage for 24 days at 10 °C. Pressurization at 400 and 600 MPa for 5 min at 20 °C were both effective in preventing inflation of the Kimchi pouches during storage at 10 °C, as was CO₂ absorption at the level of 0.5 g CO₂ absorbent per 80 g Kimchi.

Original language	English
Pages (from-to)	519-524
Number of pages	6
Journal	International Journal of Food Science and Technology
Volume	38
Issue number	5
DOIs	https://doi.org/10.1046/j.1365-2621.2003.00699.x
Publication status	Published - 2003 Jun

Keywords

CO accumulation
Lactic acid bacteria
Pouch inflation
Total acidity
Total viable cells

ASJC Scopus subject areas

Food Science
Industrial and Manufacturing Engineering

Access to Document

10.1046/j.1365-2621.2003.00699.x

Cite this

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title = "Effects of CO2 absorbent and high-pressure treatment on the shelf-life of packaged kimchi products",

abstract = "The effects on extending the shelf-life of commercial Kimchi products and preventing pouch inflation by absorbing CO2 with calcium hydroxide, were compared with a treatment using high-hydrostatic pressure. The changes in the quality factors of Kimchi, such as CO2 accumulation in the headspace of the pouch, pH, total acidity and the microbial population of both total viable cells and lactic acid bacteria were measured during storage for 24 days at 10 °C. Pressurization at 400 and 600 MPa for 5 min at 20 °C were both effective in preventing inflation of the Kimchi pouches during storage at 10 °C, as was CO2 absorption at the level of 0.5 g CO2 absorbent per 80 g Kimchi.",

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AB - The effects on extending the shelf-life of commercial Kimchi products and preventing pouch inflation by absorbing CO2 with calcium hydroxide, were compared with a treatment using high-hydrostatic pressure. The changes in the quality factors of Kimchi, such as CO2 accumulation in the headspace of the pouch, pH, total acidity and the microbial population of both total viable cells and lactic acid bacteria were measured during storage for 24 days at 10 °C. Pressurization at 400 and 600 MPa for 5 min at 20 °C were both effective in preventing inflation of the Kimchi pouches during storage at 10 °C, as was CO2 absorption at the level of 0.5 g CO2 absorbent per 80 g Kimchi.

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