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Effects of CO~2~ absorbent and high‐pressure treatment on the shelf‐life of packaged Kimchi products by Joo W. Lee; Dong S. Cha; Keum T. Hwang; Hyun J. Park is a Agricultural and Biological Sciences article available to read on EtoBox.

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**Summary** The effects on extending the shelf‐life of commercial Kimchi products and preventing pouch inflation by absorbing CO~2~ with calcium hydroxide, were compared with a treatment using high‐hydrostatic pressure. The changes in the quality factors of Kimchi, such as CO~2~ accumulation in the headspace of the pouch, pH, total acidity and the microbial population of both total viable cells and lactic acid bacteria were measured during storage for 24 days at 10 °C. Pressurization at 400 and 600 MPa for 5 min at 20 °C were both effective in preventing inflation of the Kimchi pouches during storage at 10 °C, as was CO~2~ absorption at the level of 0.5 g CO~2~ absorbent per 80 g Kimchi.

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Author

Joo W. Lee; Dong S. Cha; Keum T. Hwang; Hyun J. Park

Publisher

John Wiley and Sons; Wiley (Blackwell Publishing); Blackwell Publishing Inc.; Wiley (ISSN 0950-5423)

Published

2003

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)