• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.413-422
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• 2013

This study investigates the kimchi from Jangsu area (JSK) and its comparison with commercial kimchi (CMK). We conducted a sensory evaluation for the pH, titratable acidity, salinity, hunter's color values and mechanical characteristics of kimchi. The pH of JSK is significantly higher than CMK throughout the fermentation (p<0.001). At 15 days, JSK reached the stage of optimal maturity for pH 4.23~4.55 and CMK showed pH 3.96~4.00 as conditions after the optimal maturity (p<0.001). From the results of acidity analyses, CMK also showed higher acidity values than JSK (p<0.001), indicating that the rate of fermentation progress was faster in CMK. Salinity of JSK was a litter higher than CMK1 and CMK2 (p<0.001) and JSK indicated significantly higher L, a, b values during fermentation (p<0.001). Moreover, the textural values were significantly higher in JSK2 and JSK3 retaining hardness of the tissues. In the sensory assessment, the color, flavor, crispness, taste, and overall preferences were higher in JSK3 at 15 days and 30 days than CMK. Therefore, it seems necessary for recipe developments of kimchi with local characteristics in order to industrialize kimchi by using alpine crops at Jangsu area.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.41-47
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• 2016

This paper provides an overview of kimchi packaging technology, focusing on packaging materials, package design, and active/intelligent packaging technology for kimchi. From a packaging-material standpoint, although various materials have been used to ensure customer satisfaction and convenience, plastic is the most widely used material, in the form of bags, trays, pouches, and rigid containers. Additionally, recent efforts in the kimchi packaging industry have allowed companies to differentiate their products by using different packaging materials and technologies, while simultaneously improving product safety and quality. On the other hand, the biggest problem in kimchi packaging is excess $CO_2$ production, leading to package expansion and leakage. To alleviate this problem, the use of $CO_2$ absorbers, high $CO_2$-permeable films, and degassing valves, in addition to the use of different packaging systems, has been investigated. Active and/or intelligent packaging systems have been developed, to include active functions beyond simply inert, passive containment and protection of the kimchi product. However, most such approaches are not yet adequately effective to be useful on a commercial scale. Therefore, further studies are needed to resolve the limitations of each technology.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1043-1047
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• 2002

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.

• The Korean Journal of Food And Nutrition
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• v.35 no.5
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• pp.359-368
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• 2022

In this study, the quality characteristics of kimchi, such as its salinity, pH, and acidity, were measured and compared, and the HT-29 human colon cancer cells were used to show the anticancer effects of kimchi. The kimchi samples used herein included standard kimchi (SK), turnip kimchi (TK), and turnip-powder-added kimchi (TPK). The measured pH and acidity of TK and TPK showed no significant differences with those of SK. Compared to SK and TK, TPK had higher DPPH scavenging activity and higher total flavonoid content, confirming its antioxidant activity. The cancer cell growth inhibition rates of TK and TPK were significantly higher than that of SK. In HT-29 cells treated with TPK, the mRNA expression of Bcl-xL, an anti-apoptosis-related gene, was lower, and the mRNA expressions of the apoptosis-related genes Bax, Bad, and caspase-9 were higher. TPK showed significantly higher levels of mRNA expressions for the cell-cycle-related genes p53 and p21 than the other samples, in addition to suppression effects on cancer cell proliferation. Compared to SK, TK and TPK suppressed the growth of colon cancer cells and showed higher anticancer effects. Therefore, it is shown that kimchi with added turnip powder had high anticancer effects.

• Food Science and Preservation
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• v.24 no.2
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• pp.215-220
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• 2017

Cut Kimchi cabbages ($3{\times}3cm$) were dipped in the egg shell solution (0.5% egg shell calcium/0.5% citric acid solution) and stored in the low-density polyethylene (LDPE) film bag at $4^{\circ}C$ for 2 weeks. Using this cut Kimchi cabbage, kimchi was prepared and their physicochemical qualities were investigated. Moreover, their sensory qualities were compared with Kimchi prepared with normal Kimchi cabbages. Egg shell calcium pretreatment (ET) showed the lower weight loss of cabbages than non-treatment (NT), and soluble solid compounds were decreased in all samples. Titratable acidity showed no statistical difference. After making a kimchi using cut Kimchi cabbages stored for 2 weeks no statistical differences in soluble solids and titratable acidities of kimchi stored for 7 days were shown. As a result of sensory test, preference of color was decreased and salted condition of control was the most significantly decreased. Pickled seafood odor of kimchi showed statistical difference, compared with the control. Crispness decreased in all samples. On the other hand, salty flavor and pickled seafood flavor were increased, fresh cabbage flavor, bitter flavor and carbonic flavor were decreased. Overall sensory quality of cut Kimchi cabbage (ETK) didn't show significant difference compare with kimchi prepared with normal cabbage (CON). It is possible to make kimchi with approvable sensory quality using cut Kimchi cabbage treated with egg shell calcium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.233-240
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• 1991

Effects of various sub-ingredients (hot pepper, garlic, ginger, green onion, leek, salted and fermented anchovy juice, and sugar) on the sensory quality of Korean cabbage kimchi were investigated. Sixteen sensory attributes were selected and their intensities evaluated by 20 panelists. The kimchi had an unbarmonized taste and unpleasant flavor when fermented with individual sub-ingredients, but had a well harmonized taste when fermented with all sub-ingredients. Hot pepper, ginger and garlic contributed to reduction of the unpleasatnt taste and moldy odor. The strong garlic flavor was reduced by adding green onion and leek. Salted and fermented anchovy juice gave a palatable taste, and the overall taste was improved by adding sugar. All sub-ingredients except sugar reduced the sour tasts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.107-112
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• 1999

Physicochemical properties and microflora of kimchi stew's sauce were investigated during 6 months at 13oC, 27oC and 37oC to study the changes of its quality. The final pH values in the sauce showed a slight decrease to 4.46, 4.38 and 4.21 during storage at 13oC, 27oC and 37oC, respectively. Color(L, a, b values), salinity, moisture and Aw in the sauce were decreased during storage. However, the values of brix and browning, and the amounts of total sugar, crude protein and crude fat in the sauce were increased during storage. All the reactions occurred more rapidly in the samples stored at 37oC than those stored at 27oC and 13oC. The viable cell counts of aerobic bacteria in the sauce were changed remarkably during storage, but viable cell counts of lactic acid bacteria were decreased. Yeast, mold and E. coli were not found in the above temperatures during storage. Regression analysis between sensory scores and quality characteristics showed that the ΔE value was a major quality index for the deterioration of kimchi stew's sauce. The shelf lives of sauces at 13oC, 27oC, 37oC were estimated to be 24 months, 6 months and 6 months, respectively.

• Microbiology and Biotechnology Letters
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• v.25 no.1
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• pp.96-101
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• 1997

Among the lactic flora responsible for the development of acidity and characteristic flavor of Kimchi which is a traditional fermented Chiness cabbage. Homofermentative Lactobacillus plantarum is rod-shaped and to be known to ewert major role during later fermentation period. Once this strain establishes main flaora in the Kimchi fermentation process, it gives rise to excess acid production to reduce the taste and quality of Kimchi during storage. As a primary work to increase the keeping quality using virulent Lactobaillus plantarum bacteriophages, it was isolated sucessfully from collected Kimchi samples and their characteristics were studied. The new isolated phage, named SC 921, adsorbed to its host without Ca$^{2+}$, and nearly eliminated at 60$\circ $C of heat treatment for 5 min. This phages were atable at pH 4~ 10 but inactivated below pH 3.0 or pH 11.0 above. The latent period, rise period, and burst size of this phage was 100 min, 120 min, 31$\pm $2pfu/ml, respectively. Electron micrograph showed the phages particles were unusually oval feature of head (dia 80~ 120 nm) without contractile tail.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.53-57
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• 2006

In order to reduce the drying cost and to maintain the natural color of raw red pepper and also to keep the red pepper hygienically, two kinds of Kimchies made of red pepper powder and mashed red pepper were prepared. The difference of quality characteristics between Kimchi made of red pepper powder and mashed red pepper was examined during fermentation at $7^{\circ}C$. Both of two Kimchi showed the same patterns of changes in pH, acidity, total bacteria cell count and total lactic acid bacteria cell count. But Kimchi made of mashed red pepper showed lower sensory scores than red pepper powder in overall acceptability.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.217-223
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• 2019

This study aimed to evaluate the characteristic differential between whole cabbage kimchi (pogi kimchi) and sliced cabbage kimchi (mat kimchi) during kimchi fermentation at $6^{\circ}C$. The difference of microbial and physicochemical properties was investigated until 6 weeks. For the changes in the microbial flora, both kimchi samples exhibited a continuous increase in total aerobic bacteria and lactic acid bacteria (LAB) population size up to 2 weeks followed by a stationary phase until 5 weeks. Interestingly, the number of LAB of mat kimchi was overall higher than that of pogi kimchi during kimchi fermentation. We speculate that mat kimchi has in a more advantageous growth condition than pogi kimchi for microbial growth because small kimchi cabbage size appropriately derives nutritional supply in order to increase the LAB growth. During lactic fermentation at $6^{\circ}C$, physicochemical changes in the pH, salinity, and titratable acidity was observed to be no significant differences between two types of kimchi. Furthermore the contents of organic acids such as oxalic acid, citric acid, malic acid, lactic acid, fumaric acid, and acetic acid was not significantly different (p>0.05) between both kimchi samples as well as the contents of total free amino acid.