Quality Characteristics of Kimchi according to Garlic Content during Fermentation

최윤정,; 황예슬,; 홍성욱,; 이미애,

doi:10.3746/jkfn.2016.45.11.1638

Cited by 14 publications

(2 citation statements)

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“…There are several studies which confirm that coliforms can be decreased during the ripening step. Choi, Hwang, Hong, and Lee () reported that coliforms were reduced to nondetectable levels after 2 weeks of fermentation at 4°C. Kwon and Kim () also reported that coliforms in kimchi samples decreased to nondetectable levels after 9–12 days of ripening at 4°C.…”

Section: Resultsmentioning

confidence: 99%

Microbial quality of reduced‐sodium napa cabbage kimchi and its processing

Song

Chung

Kang

et al. 2019

Food Science & Nutrition

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This study evaluated the microbial safety of reduced‐sodium napa cabbage kimchi products by comparing with conventional kimchi samples. Five commercial kimchi samples were collected from different manufacturers in Korea. Total aerobic plate counts and coliforms counts between regular and reduced‐sodium kimchi were not significantly (p > 0.05) different and major foodborne pathogens, including Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and Yersinia enterocolitica were not detected in any sample. Bacillus cereus contamination among all kimchi samples was less than the regulation level (3.0 log CFU/g). However, high levels of coliforms were observed in both types of samples. To investigate microbial hazards of kimchi processing, we analyzed specific kimchi production processes and found five control points which can reduce coliform levels in kimchi samples. The results of this study could be helpful for the kimchi industry to produce safe reduced‐sodium kimchi products.

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Section: Resultsmentioning

confidence: 99%

Microbial quality of reduced‐sodium napa cabbage kimchi and its processing

Song

Chung

Kang

et al. 2019

Food Science & Nutrition

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“…Kimchi exhibits differences in the rates of fermentation and ripening according to the raw and secondary material content, salinity, packaging method, and storage conditions (Choi et al, 2016).…”

Section: Changes In the Number Of Microorganisms In Young Radish Kimc...mentioning

confidence: 99%

Effect of nano-foamed structure film packaging on the quality of young radish (Raphanus sativus L.) kimchi during storage under supercooled and refrigerated conditions

Kang¹,

Park²,

Shin³

et al. 2022

Korean J. Food Preserv.

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This study investigated changes in the quality and headspace O2/CO2 concentrations of young radish (Raphanus sativus L.) kimchi (YR-kimchi) packaged using a multilayer (ML) film with or without sachets containing a CO2 absorber and nano-foamed structure (NFS) film, respectively, during storage at −2.2 or 4.0°C. Compared to that in YR-kimchi samples stored at 4.0°C, the total lactic acid bacteria count and titratable acidity of YR-kimchi samples stored at −2.2°C increased rapidly until 21 days of storage, irrespective of the packaging. After 32 days of storage at 4.0°C, the reducing sugar content of young radish kimchi packaged in ML film, ML film with a CO2 absorber sachet, and NFS film decreased by 54.9, 80.7, and 79.9%, respectively, compared to before storage. However, the salinity of YR-kimchi samples packaged with different film types showed negligible differences during storage at −2.2 and 4.0°C. No significant O2 reduction or CO2 accumulation was observed in the headspace of NFS film-packaged young radish kimchi stored at either temperature. Hence, these results indicated that NFS film packaging combined with supercooled (−2.2°C) storage improved the shelf life of YR-kimchi without packaging expansion during storage.

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