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Study of Quality Change in Chonggak-kimchi during Storage, for Development of a Freshness Indicator  

Kim, Yun-Jung (Department of Food Science and Technology, Chungnam National University)
Jin, You-Young (Department of Food Science and Technology, Chungnam National University)
Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.15, no.4, 2008 , pp. 491-496 More about this Journal
Abstract
To develop a freshness indicator of Chonggak-kimchi for marketing purposes, Chonggak-kimchi was prepared and pH, total acidity, total aerobic bacterial load, lactic acid bacterial levels, and reducing sugar content were measured. Sensory evaluation tests on product stored at $4^{\circ}C,\;10^{\circ}C,\;and\;20^{\circ}C$, were performed. The pH increased slightly early in storage, and then decreased to pH 4.2-4.3 for all samples. The rate of decrease of pH rose with increasing storage temperature. Total acidity values rapidly increased after 1, 5, and 7 days of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively. Populations of total aerobic bacteria and lactic acid bacteria increased slightly until 4 days, 10 days, and 30 days of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively, and then decreased drastically. Sensory evaluation data showed that Chonggak-kimchi was edible until 4 days(pH 4.5), 10 days(pH 4.4), and 30 days(pH 4.3) of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively. These results clearly suggest that the shelf-life of Chonggak-kimchi depends on storage temperature, and the pH limit for marketing is 4.3; this is a freshness indicator for Chonggak-kimchi.
Keywords
Chonggak-kimchi; storage; shelf life; sensory quality; freshness; indicator;
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Times Cited By KSCI : 12  (Citation Analysis)
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