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http://dx.doi.org/10.7318/KJFC/2019.34.2.233

Critical review on Active Technologies to Regulate the Levels of Carbon Dioxide and Oxygen for Kimchi Packaging  

Jeong, Suyeon (Industrial Technology Research Group, World Institute of Kimchi)
Lee, Hyun-Gyu (Industrial Technology Research Group, World Institute of Kimchi)
Lee, Jung-Soo (Industrial Technology Research Group, World Institute of Kimchi)
Yoo, SeungRan (Industrial Technology Research Group, World Institute of Kimchi)
Publication Information
Journal of the Korean Society of Food Culture / v.34, no.2, 2019 , pp. 233-239 More about this Journal
Abstract
This paper presents a literature review on the active technologies to regulate the levels of carbon dioxide and oxygen in Kimchi packaging. In this study, laser-etched pouches and $O_2$ scavengers were used for Kimchi packaging, and the efficiency of each packaging technique to regulate the $CO_2$ and $O_2$ levels inside Kimchi packages was investigated. When Kimchi was packaged with a laser-etched pouch, the $CO_2$ concentration in the sample with a high gas transmission rate was less than that in other pouches (p<0.05), and a low $CO_2$ level had little effect on the expansion of the package volume. Kimchi treated with an $O_2$ absorber exhibited a significantly lower (p<0.05) $O_2$ concentration inside the packages relative to the control. A low $O_2$ concentration inside the Kimchi package effectively inhibited the growth of total aerobic bacteria and lactic acid bacteria, as well as yeasts and molds on Kimchi. These results suggest that $O_2$ absorbers have a positive effect on the microbial quality of Kimchi. Therefore, packaging in a laser-etched pouch and the use of an $O_2$ scavenger could provide a novel packaging material for regulating the $CO_2$ and $O_2$ levels during Kimchi packaging.
Keywords
Kimchi; active packaging; gas control; laser-etched pouch; oxygen scavenger;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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