Effect of Permeability-Controlled Polyethylene Film on Extension of Shelf-life of Brined Baechu Cabbage

김영욱,; 정지강,; 이선미,; 강순아,; ), 이동선 ( Dong Sun Lee; 김소희,; 박건영,

doi:10.3746/jkfn.2009.38.12.1767

Cited by 15 publications

(6 citation statements)

References 1 publication

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“…Kim et al. () reported similar results, showing that the titratable acidity in kimchi packaged with a low gas permeability film was higher than that in kimchi packaged with a high gas permeability film.…”

Section: Resultsmentioning

confidence: 73%

Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Lee¹,

Jeong²,

Lee³

et al. 2018

Journal of Food Science

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A sulfite-based oxygen scavenger (SOS) was developed with sodium metabisulfite and applied to kimchi packaging in an attempt to prevent oxygen-mediated kimchi quality degradation. The results of the oxygenscavenging capacity test showed that the SOS had a competitive oxygenscavenging performance in comparison with commercial oxygen scavengers. The kimchi was packaged with and without the SOS and stored over 12 weeks at 0 and 10°C for an SOS application test. The kimchi treated with the SOS showed a significantly lower (P < 0.05) headspace oxygen and carbon dioxide concentration and pressure inside the packages than the control. The pH and titratable acidity values indicated that the SOS did not retard the kimchi fermentation process. The Hunter L, a, and b values in the kimchi packaged with the SOS were significantly higher (P < 0.05) than those in the control. After 12 weeks of storage, the total aerobic bacteria counts were reduced by 1.32 and 2.97 log CFU/g, lactic acid bacteria counts were reduced by 2.22 and 4.42 log CFU/g, and total yeasts and molds counts were reduced by 1.76 and 3.04 log CFU/g at 0 and 10°C, respectively, by the SOS compared to those in the control. These results demonstrated that the developed SOS inhibited oxygen-mediated deterioration of the kimchi, but did not affect the kimchi fermentation. Therefore, our SOS can be used as an active food-packaging technology for kimchi quality preservation.Keywords: active packaging, kimchi packaging, oxygen absorber, oxygen scavenger, sodium metabisulfite Practical Application: A newly designed sulfite-based oxygen scavenger was applied in kimchi packaging, and it showed remarkable preventive effects on the kimchi quality deterioration caused by oxygen. Accordingly, it can be used as an active food-packaging technology to maintain kimchi quality during the storage period. Moreover, it can also be effectively utilized in the packaging of other high-moisture foods such as meat, fish, fruits, vegetables, and dairy products.

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Section: Resultsmentioning

confidence: 73%

Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Lee¹,

Jeong²,

Lee³

et al. 2018

Journal of Food Science

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“…Afterwards, inoculated plates were cultured at 37°C for 48 hr, and the total number of colonies (colony forming units per milliliter, CFU/ ml) was determined by counting the number of cultured bacteria colonies. The results were expressed by log values (Kim et al, 2009).…”

Section: Determination Of Kimchi Total Bacteria and Lactic Acid Bacmentioning

confidence: 99%

Kimchi markedly induces apoptosis in HT‐29 human colon carcinoma cells

Park

Song

et al. 2020

J. Food Biochem.

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Kimchi, a traditional Korean fermented food, is mainly prepared with Baechu cabbages and radish, along with other sub-ingredients, such as red pepper powder, green onion, garlic, ginger, etc. (Park & Ju, 2018). The kimchi fermentation process consists of an initial stage, immature stage, optimally ripened stage, and over-ripened stage (Codex Alimentarius Commission, 2001). Kimchi fermented at 5°C for 3 weeks was shown to have improved fermented characteristics (such as pH and acidity), taste, and functionality in the optimally ripened stage. Although kimchi fermentation naturally occurs due to endogenous microorganisms, lactic acid bacteria (LAB) is

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“…In addition, vegetables packaged in gas permeability‐controlled film have exhibited prolonged shelf lives due to minimal changes in pH and acidity during storage and due to inhibited microorganism growth (Ibaraki, Ishii, Ikematsu, Ikeda, & Ohta, ; Y.‐W. Kim et al., ). In previous studies, cooked rice processed with rapid freezing more effectively maintained quality, and its acceptability to consumers was higher than that of homemade and aseptically packaged cooked rice products.…”

Section: Introductionmentioning

confidence: 99%

Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions

Cho¹,

Lee²,

Jeong³

et al. 2019

Journal of Food Science

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The influence of packaging oxygen transmission rate (OTR; 0, 3,000, 5,000, 7,000, and 20,000 [mL/m 2 ]/day) on cooked rice quality factors, including freezing rate and time, moisture content, color parameters, texture characteristics, and morphology, were evaluated. Cooked rice was frozen at −20 and −80°C using packaging with different OTRs for 14 days. Freezing rates in packaging with lower OTRs (0, 3,000, and 5,000 [mL/m 2 ]/day) were higher than those in packaging with higher OTRs. The moisture content of cooked rice was the highest in OTR 5,000 packaging under all experimental conditions. Lightness (L * ) and total color difference ( E) values were the highest in OTR 20,000 packaging, whereas E values were the lowest in OTR 5,000 packaging. Hardness and cohesiveness of frozen cooked rice gradually increased from OTR 0 to 5,000 but decreased from OTR 5,000 to 20,000. Morphology was distinct in all conditions and at all OTRs. Thus, we confirmed that the OTR of packaging influences the physical characteristics of frozen cooked rice. Therefore, packaging OTR should be considered when seeking to improve the quality of frozen cooked rice.Practical Application: Packaging oxygen transmission rate (OTR) influenced quality characteristics of frozen cooked rice under various freezing conditions. Cooked rice frozen in packaging with lower OTRs (0, 3,000, and 5,000 [mL/m 2 ]/day) showed higher freezing rates, higher moisture content, shorter freezing times, smaller ice crystal formation, homogeneous pore distribution, and lower total color differences ( E) than did cooked rice frozen in packaging with higher OTRs (7,000 and 20,000 [mL/m 2 ]/day). Packaging OTR influences frozen cooked rice quality characteristics, and should therefore be carefully considered when designing rice products.

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Effect of Permeability-Controlled Polyethylene Film on Extension of Shelf-life of Brined Baechu Cabbage

Cited by 15 publications

References 1 publication

Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Kimchi markedly induces apoptosis in HT‐29 human colon carcinoma cells

Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions

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