Use of color indicators as an active packaging system for evaluating kimchi fermentation

Hong, Seok-In; Park, Wan-Soo

doi:10.1016/s0308-8146(00)00141-2

Cited by 79 publications

(28 citation statements)

References 5 publications

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“…The initial acidity was only 0.2%, but it reached 0.6% after 9 days of fermentation. Acidity and pH are usually chosen as the major quality attributes and fermentation index of kimchi because of its characteristic sour taste (26). It was reported pH and acidity of optimum ripening period of kimchi were 4.2 and 0.6～0.8% respectively (27,28), which showed a similar tendency at 9 days in this study.…”

Section: Results and Discussion Ph And Aciditysupporting

confidence: 66%

Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)

Jeong¹,

Kim²,

Sung³

2011

JFN

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The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at 10 o C fermentation. The initial pH was approximately 5.65～5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23～4.52 and 6.12～7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both DPPH + and ABTS + scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.

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Section: Results and Discussion Ph And Aciditysupporting

confidence: 66%

Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)

Jeong¹,

Kim²,

Sung³

2011

JFN

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“…The Thai dessert "golden drop" during spoilage had E a = 48.98 kJ mol -1 (Nopwinyuwong et al, 2010). Kimchi fermentation had E a = 76.8 kJ mol -1 (Hong & Park, 2000). For dry figs, this value varied from 30.8 to 48.47 kJ mol -1 (Babalis & Belessiotis, 2004).…”

Section: Introductionmentioning

confidence: 96%

Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Noiwan¹,

Suppakul²,

Joomwong³

et al. 2017

JAS

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Effect of various storage temperatures (13, 20, 27 and 34 °C) on biochemical, physical and physiological changes of mango fruits (Mangifera indica cv. 'Nam Dok Mai Si Thong') was investigated. Mangoes stored at low temperature revealed a decrease in their respiration rates. The lower respiration rates delayed ripening, ethylene production, weight loss, peel and flesh color changes, firmness, and total soluble solid content (SSC) as well as titratable acidity (TA). A second-order kinetic model, a Gaussian model, and a first-order kinetic model fitted well with response quality parameters on firmness, SSC and TA. The Arrhenius function was used to calculate the activation energies (Ea) of mango qualities including firmness, SSC and TA, which were 46.45, 43.05 and 54.22 kJ mol -1 , respectively. These activation energies indicate a moderate temperature sensitivity of ripeness response and represent a good predictive tool for mango quality estimation along the food supply chain. The data reveal that stored mango fruit at 13 °C effectively prolongs the quality attributes and extends the shelf life of mango fruit.

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“…The system is based on a pH-dependent color change regardless of temperature. As the concentration of CO 2 changes it alters the pH, which consequently changes the color of the indicator (Hong and Park 2000).…”

Section: Gas Indicatorsmentioning

confidence: 99%

Intelligent packaging in meat industry: An overview of existing solutions

2014

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Traditional packaging systems are refused since these systems do not provide any information about the quality of food products to the consumers and manufacturers at any stage of supply chain. The essence of a new technology to monitor the food spoilage from farm to fork is emerged to reduce hazards such as food borne diseases. Moreover, the food quality monitoring systems clarify the main factors in food wastage during supply chain. Intelligent packaging is employed to provide information about the history of food handling and storage to enhance food products quality and meet consumer satisfactions. Meat is one of the most perishable foods which causes sever illnesses in the case of spoilage. Variety of indicators and sensors have been proposed to warn about meat spoilage in meat industry. In this paper an overview of proposed approaches as well as commercial technologies to monitor the quality of meat during storage and transportation is presented. Furthermore, the existing technologies are compared in the sense of advantages and disadvantages in meat packaging applications.

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Use of color indicators as an active packaging system for evaluating kimchi fermentation

Cited by 79 publications

References 5 publications

Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)

Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)

Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

Intelligent packaging in meat industry: An overview of existing solutions

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