Effect of long-term supercooling preservation using a stepwise algorithm on the freshness of kimchi cabbage

Park, Dong Hyeon; Kim, MinJi; Park, Sung Jin; Lee, Mi-Ai; Choi, Yun-Jeong; Choi, Mi-Jung; Park, Sung Hee

doi:10.1016/j.foodcont.2024.110565

Food Control

2024

DOI: 10.1016/j.foodcont.2024.110565

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Effect of long-term supercooling preservation using a stepwise algorithm on the freshness of kimchi cabbage

Dong Hyeon Park,

MinJi Kim,

Sung Jin Park

et al.

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2024

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Cited by 2 publications

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Chemometrics for estimating the fermentation and quality properties of kimchi based on hyperspectral image analysis

Choi,

Lee,

Kim

et al. 2024

Food Research International

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Chemometrics for estimating the fermentation and quality properties of kimchi based on hyperspectral image analysis

Choi,

Lee,

Kim

et al. 2024

Food Research International

View full text Add to dashboard Cite

Physicochemical Property Analyses of Deep‐Frozen Kimchi Cabbage during Long‐Term Storage

Park,

Kim,

Lee

et al. 2024

Journal of Food Quality

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Temperature control is critical to prevent overfermentation during the storage, distribution, and export of kimchi. Studies to optimize the freezing conditions for kimchi are lacking. Thus, the present study aimed to evaluate the optimum freezing and storage temperature for kimchi during long‐term storage. Kimchi was frozen at −18°C, −40°C, and −80°C for 4 months, followed by thawing at 2°C until the core temperature reached 0°C. Thawing loss was maximum for samples frozen at −18°C, with increased cell membrane disruption, thus considerably decreasing the hardness. Compared to kimchi stored at −18°C, those frozen at −40°C and −80°C resisted the changes in pH, titratable acidity, reducing sugar content, antioxidant activity, and total phenol content. However, the total aerobic count and total lactic acid bacteria values of samples frozen at −18°C sharply decreased among treatments. Therefore, freezing at freezer temperature, particularly −80°C is ideal to maintain the kimchi quality for long‐term storage.

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Effect of long-term supercooling preservation using a stepwise algorithm on the freshness of kimchi cabbage

Cited by 2 publications

References 34 publications

Chemometrics for estimating the fermentation and quality properties of kimchi based on hyperspectral image analysis

Chemometrics for estimating the fermentation and quality properties of kimchi based on hyperspectral image analysis

Physicochemical Property Analyses of Deep‐Frozen Kimchi Cabbage during Long‐Term Storage

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