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Quality Changes of Rosemary-Added Onion Kimchi during Storage by Packaging Conditions  

박인덕 (초당대학교 조리과학부)
정동옥 (초당대학교 조리과학부)
정해옥 (초당대학교 조리과학부)
Publication Information
Korean journal of food and cookery science / v.18, no.5, 2002 , pp. 522-528 More about this Journal
Abstract
The effects of packaging materials, Ny/PE, PET/PE/Al, PET/PE/LDPE/CPP, and PET/Al/Ny/CPP, and packaging methods, atmospheric and vacuum packaging on physicochemical properties of onion Kimchi and rosemary-onion Kimchi were investigated. The maximun swelling days of packaging materials were increased more in rosemary-onion Kimchi than in onion kimchi, and they were in the order of PET/Al/Ny/CPP, PET/PE/Al, PET/PE/LDPE/CPP, and Ny/PE. The pH and reducing sugar contents of onion Kimchi and rosemary-onion Kimchi were decreased during storage. and those of lion Kimchi and rosemary-onion Kimchi packaged in PET/Al/Ny/CPP were higher than those in different packaging materials. Titratible acidity and vitamin C content of rosemary-onion Kimchi were lower than those of onion Kimchi, but there were no differences in the L and b values between two groups.
Keywords
rosemary-onion Kimchi; packaging materials; packaging methods;
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