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Quality Changes of Rosemary-Onion Kimchi by Packaging Materials during Storage  

Chung, Dong-Ok (Department of Culinary Art, Chodang University)
Park, In-Duck (Department of Culinary Art, Chodang University)
Kim, Jeong-Ok (Department of Food and Nutrition, HERI, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 1043-1047 More about this Journal
Abstract
This study was carried out to investigate the effect of packaging materials (Ny/PE, PET/Al/PE, PET/PE/LDPE/CPP, PET/Al/Ny/CPP films, and bottle) and packaging methods (atmosphere and vacuum) on the physicochemical properties of Onion Kimchi and Rosemary-onion Kimchi stored at $5^{\circ}C$. Reducing sugar contents and pHs of Onion Kimchi and Rosemary-onion Kimchi decreased, whereas levels of titratible acidity and vit C contents increased with increasing the storage time. The fermentation of Rosemary-onion Kimchi was slower than that of Onion Kimchi. PET/PE/LDPE/CPP film was the most effective for Onion Kimchi packaging among all packaging materials tested.
Keywords
onion; rosemary; kimchi; packaging materials;
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