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Effects of Surface Treatment with Polyethylene Film on Shelf-life of Packaged Kimchi  

이명예 (대구가톨릭대학교 식품산업학부)
김미경 (대구가톨릭대학교 식품산업학부)
김순동 (대구가톨릭대학교 식품산업학부)
Publication Information
Food Science and Preservation / v.10, no.2, 2003 , pp. 136-141 More about this Journal
Abstract
This they was conducted to investigate the surface treated effect of Packaged kimchi on the PH, acidity, total microbe, number of lactic acid bacteria, browning and formation of off-flavor during storage at 10$^{\circ}C$. Kimchi was treated with 70% ethanol(1 time spraying) and attachment of polyethylene film(PE) on the surface of packaged kimchi and stored at 10$^{\circ}C$. pH of the control and ethanol treated kimchi stored for 15 days was decreased to 4.0 level but, the pH of PE-treated kimchi maintained over pH 4.0 until 21 days of storage. The aridity was the same tendency as the pH, which showed delaying of fermentation by PE treatment. Total microbe of PE treated kimchi was lower and number of lactic acid bacteria was higher than those of control and ethanol treated products, respectively. Degree of browning and off-flavor of control and ethanol treated kimchi increased from 13 days of storage, but the degrees of the PE-treated kimchi was lower during all storage periods.
Keywords
kimchi; surface treatment; polyethylene; ethanol;
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