• Journal of the Korean Dietetic Association
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• v.15 no.1
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• pp.69-76
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• 2009

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226${\pm}$0.212%. The average salinity of all Kimchi samples was 0.401${\pm}$0.260. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153${\pm}$0.085%, 0.691${\pm}$0.213%, 0.151${\pm}$0.102%, 0.209${\pm}$0.121% and 0.080${\pm}$0.016%, respectively. The average salt intake of one serving of Kimchi was 0.125${\pm}$0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306${\pm}$0.170 g, 1.382${\pm}$0.426 g, 0.094${\pm}$0.061 g, 0.146${\pm}$0.089 g, and 0.159${\pm}$0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p < 0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimehi (p<0.01). Furthermore, the salinity in the liquid and solid stern portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p < 0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.62-67
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• 1994

Quality change of Kimchi packaged with Ny/PE, Ny/CPP (PPtray+Ny/CPP cover), Cryovac BK-1, BK-4, and PET/Al/PE film was observed during storage at $5^{\circ}C$ (97%RH) and $20^{\circ}C$ (76%RH). To evaluate quality change of Kimchi, gas composition of package, pH, acidity, color, growth of lactic acid bacteria, and sensory score were measured periodically. Regarding to gas composition of package, Kimchi packaged with PET/Al/PE showed higher oxygen concentration at the beginning of storage than the others; carbon dioxide concentration was almost 100% at the end of storage. Carbon dioxide concentration of Kimchi packaged with Cryovac BK-1 and BK-4 which has higher gas permeability than the others, was increased to a maximum and then decreased due to permeation of gas during storage; oxygen concentration was increased. Unlike Kimchi packaged with Ny/PE, Ny/CPP, and PET/Al/PE, package swelling was not observed in Kimchi packaged with Cryovac BK-1 and BK-4 during storage. Although pH change was not significant depending on the packaging material, Kimchi packaged with Cryovac BK-1 and BK-4 showed lower pH value and higher acidity than those of the others. Color change of Kimchi was different depending on the packaging material during storage. Difference of the growth of lactic acid bacteria and sensory evaluation were not significant among Kimchi packaged with different packaging material during storage at either temperature. In conclusion, the effect of packaging materials on the quality change of Kimchi was not significant; however, to prevent from swelling of packaged Kimchi which is one of the most serious problem during storage and distribution, might be avoided by using relatively high $CO_2$ permeable film than high gas barrier film.

• Food Science and Preservation
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• v.7 no.2
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• pp.218-221
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• 2000

The effect of the amounts of kimchi (100, 200 and 300 g) and fermentation temperature (10, 15 and 20$^{\circ}C$) on gas formation of kimchi during fermentation were investigated. The pH of the 200 g packaged kimchi for 12 days at 10-15$^{\circ}C$ was higher than 100 g and 300 g packaged kimchi, whereas that of 100 g packaged kimchi at 20$^{\circ}C$ was higher than the other products. Total lactic acid bacteria in was highest in the 200-300 g packaged kimchi fermented for 12 days at 10$^{\circ}C$. Number of Leuconostoc mesenteroides and Lactobacillus plantarum of 200 g packaged kimchi higher with the lower fermentation temperature, and that of Lactobacillus plantarum was higher in the kimchi fermented at 15$^{\circ}C$. The periods of gas formation was 8-11 days of fermentation at 10$^{\circ}C$, 1-7 day at 15$^{\circ}C$, and 5-6 days at 20$^{\circ}C$, respectively. The order of gas formation amount in the temperature and amount of kimchi was 15 > 20 > 10$^{\circ}C$ and 300 > 200 > 100 g, respectively.

• Food Science and Preservation
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• v.10 no.2
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• pp.136-141
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• 2003

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.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.1
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• pp.35-40
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• 2021

Calcium hydroxide (CH) reacts with CO2 to produce moisture, and sodium carbonate (SC) reacts with CO2 in the presence of moisture. Using these different characteristics of these two reactants, a CH/SC mixture of CO2 absorber tuned for kimchi ripening to produce CO2 in a flexible package was selected. A ratio of CH:SC (1:2) in highly gas permeable microporous spunbonded film (Tyvek) sachet was found to be appropriate for delayed and consistent CO2 absorption useful for kimchi package. Addition of superabsorbent polymer (SAP) as moisture buffer was helpful for boosting the consistency of CO2 absorption. In a package of 0.5 kg kimchi at 10℃, the sachet consisting of 0.794 g of CH + 2.276 g of SC + 0.4 g of SAP suppressed its volume expansion and maintained a suitable range of CO2 partial pressure (PCO2) steadily inside. These optimal conditions may vary depending on the type and salinity of kimchi, storage and distribution temperature, and the material and area of the absorber sachet. This study showed a potential of mixture CO2 absorber to be tuned for CO2 producing packaged kimchi for the purpose of keeping consistent PCO2 at tolerable volume expansion.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.522-528
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• 2002

The effects of packaging materials, Ny/PE, PET/PE/Al, PET/PE/LDPE/CPP, and PET/Al/Ny/CPP, and packaging methods, atmospheric and vacuum packaging on physicochemical properties of onion Kimchi and rosemary-onion Kimchi were investigated. The maximun swelling days of packaging materials were increased more in rosemary-onion Kimchi than in onion kimchi, and they were in the order of PET/Al/Ny/CPP, PET/PE/Al, PET/PE/LDPE/CPP, and Ny/PE. The pH and reducing sugar contents of onion Kimchi and rosemary-onion Kimchi were decreased during storage. and those of lion Kimchi and rosemary-onion Kimchi packaged in PET/Al/Ny/CPP were higher than those in different packaging materials. Titratible acidity and vitamin C content of rosemary-onion Kimchi were lower than those of onion Kimchi, but there were no differences in the L and b values between two groups.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.190-196
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• 1996

Kimchi vacuum packaged in PET/AI/PE pouch was stored at $0^{\circ}C\;and\;10^{\circ}C$ to evaluate the effect of vacuumizing conditions on quality changes. The quality of kimchi during storage was investigated in terms of pH, titratable acidity, color, viable counts of lactic acid bacteria including Leuconostoc and Lactobacilli and sensory properties. Titratable acidity and pH were not significantly different for the vacuum degrees. Color index (L b/a) values of crushed kimchi juice decreased exponentially and remained constant during storage, but the resulting color change was not affected by the vacuum degrees. Viable counts of lactic acid bacteria and sensory scores exhibited no significant difference among the kimchi of different vacuum degrees. Consequently, the vacuum degree in packaging of kimchi seemed to influence little on quality of kimchi. For enhancing the commercial value of vacuum packaged kimchi products, it would be appropriate to produce a slight vacuum, eliminating the head space, within packages.

• Journal of the Korean Home Economics Association
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• v.25 no.4
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• pp.57-62
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• 1987

To obtain basic data for the decvelopment of Kimchi preservation method, optimal ripening Kimchi was air-packaged with polyethylene bag, and followed by the microbiological, firmness and sensory evaluations during storage at 5$^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total Lactic bacteria(anaerobe) in creased. 2. Textural parameters were remarkably changed according to the elapse of storage period. 3. Sensory evaluation showed that the score was decreased considerably 10 days after storage.

• Journal of Microbiology and Biotechnology
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• v.19 no.1
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• pp.78-82
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• 2009

Eight commercially packaged kimchi products were examined over 15 days of storage at $4^{\circ}C$ to evaluate the occurrence of Hafnia alvei (H. alvei). Additionally, 7 saeujeot products, as a possible ingredient source, were analyzed to examine the bacteria's origin. Over the storage period, kimchi samples had decreasing pH levels, which stabilized at pH 4.2; acidity increased to $0.9{\pm}0.1%$. Lactose-nonfermenting bacteria, which H. alvei belongs to, gradually reduced in numbers over the kimchi storage. However, the relative frequency of H. alvei to lactose-nonfermenting bacteria tended to increase. From the kimchi samples, 58 H. alvei-presumptive colonies were selected. Forty three colonies turned out to be H. alvei and 15 colonies were identified as other strains or uncertain identifications when the API 20E system was used. From further test, 3 of the 43 colonies were H. alvei (-) against the phage test. Finally, H. alvei was isolated from saeujeot, indicating that this ingredient can be an originating source of H. alvei in kimchi.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.1
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• pp.1-9
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• 2020

We evaluated the applicability of baking soda, charco'al, coffee, and green tea as a natural deodorant in Kimchi packaging. Moreover, to evaluate the potential usage of these deodorants in packaging materials and confirm their applicability in high-temperature melt-extrusion processing, the thermal stabilities of the deodorants were investigated, and heat-treated deodorants were evaluated in terms of the deodorizing function compared with non-treated deodorants. Aroma patterns were decreased after deodorizing treatment with all-natural deodorants. Dimethyl disulfide, methyl trisulfide, and diallyl disulfide, the most significant odorous Volatile organic compounds (VOCs) of Kimchi, decreased after treatment with the deodorants. In particular, baking soda and charcoal showed the highest efficiency in removing odorous compounds and VOCs from Kimchi, even after high-temperature processing. The acetic acid removal rates for both baking soda and charcoal were 99.9±0.0%. The heating process increases the deodorizing effects of baking soda. Sensory evaluation results showed that there is a significant increase (p < 0.05) in the overall preference for Kimchi samples packaged with charcoal and baking soda. This study provides useful information for the deodorization effects of natural deodorants for Kimchi smell and their applicability for packaging materials.