Portal de Periódicos da CAPES

Effect of Initial Gas Flushing or Vacuum Packaging on the Ripening Dynamics and Preference for Kimchi , a Korean Fermented Vegetable

2016; Wiley; Volume: 29; Issue: 8-9 Linguagem: Inglês

10.1002/pts.2227

1099-1522

Hye Lim Lee, Duck Soon An, Dong Sun Lee,

Meat and Animal Product Quality

Packaging Technology and ScienceVolume 29, Issue 8-9 p. 479-485 Short Communication Effect of Initial Gas Flushing or Vacuum Packaging on the Ripening Dynamics and Preference for Kimchi, a Korean Fermented Vegetable Hye Lim Lee, Hye Lim Lee Department of Food Science and Biotechnology, Kyungnam University, 7 Kyungnamdaehak-ro, Changwon, 51767 South KoreaSearch for more papers by this authorDuck Soon An, Duck Soon An Department of Food Science and Biotechnology, Kyungnam University, 7 Kyungnamdaehak-ro, Changwon, 51767 South KoreaSearch for more papers by this authorDong Sun Lee, Corresponding Author Dong Sun Lee Department of Food Science and Biotechnology, Kyungnam University, 7 Kyungnamdaehak-ro, Changwon, 51767 South Korea Correspondence to: Dong Sun Lee, Department of Food Science and Biotechnology, Kyungnam University, 7 Kyungnamdaehak-ro, Changwon 51767, South Korea. E-mail: dongsun@kyungnam.ac.krSearch for more papers by this author Hye Lim Lee, Hye Lim Lee Department of Food Science and Biotechnology, Kyungnam University, 7 Kyungnamdaehak-ro, Changwon, 51767 South KoreaSearch for more papers by this authorDuck Soon An, Duck Soon An Department of Food Science and Biotechnology, Kyungnam University, 7 Kyungnamdaehak-ro, Changwon, 51767 South KoreaSearch for more papers by this authorDong Sun Lee, Corresponding Author Dong Sun Lee Department of Food Science and Biotechnology, Kyungnam University, 7 Kyungnamdaehak-ro, Changwon, 51767 South Korea Correspondence to: Dong Sun Lee, Department of Food Science and Biotechnology, Kyungnam University, 7 Kyungnamdaehak-ro, Changwon 51767, South Korea. E-mail: dongsun@kyungnam.ac.krSearch for more papers by this author First published: 29 June 2016 https://doi.org/10.1002/pts.2227Citations: 9Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The effects of vacuum or modified atmosphere packaging conditions on the ripening dynamics of kimchi and sensory preference were investigated to determine the potential of initial atmospheric flushing as a method for improving quality at consumption. In all the packaging treatments (control of air, vacuumizing, CO2 flushing and N2 flushing), the partial pressures of O2 and N2 remained at nearly constant initial levels; therefore, the increases of package pressures were dominantly caused by the increases in the CO2 partial pressures as a result of kimchi fermentation. The CO2 production from kimchi was greater in the vacuumed and CO2-flushed packages. The initial vacuumed treatment helped to maintain relatively lower pressure during extended storage, and the pressure of the CO2-flushed package could have been reduced as a result of the high solubility of CO2 in the aqueous product. Initial CO2 flushing also provided the packaged product with a pleasant cool flavour at the properly ripened state. Citing Literature Volume29, Issue8-9August-September 2016Pages 479-485 RelatedInformation