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Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 5,  2015, pp.623-628
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.5.623
 Title & Authors
Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials
Son, Eun Ji; Hwang, In-Wook; Chung, Shin-Kyo;
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 Abstract
Fresh cut vegetables provide convenience and rapidity to consumers. However, they have a weakness with respect to their short shelf-life due to browning and quality degradation via increased respiration. To overcome this problem, the effect of packaging film on the short-term storage of cut kimchi cabbages was investigated. Polypropylene (PP), oriented polypropylene (OPP), and low-density polyethylene (LDPE) films were used as packaging film, and cut kimchi cabbages were stored in the packaging films at for 4 weeks. PP film packaging showed the least weight loss and soluble solids loss after 4 weeks. Titratable acidity increased during storage for all samples, however, the increase rate of titratable acidity in PP and OPP film packaging decreased, which was lower than that of LDPE film packaging. Color values decreased over time during storage. In appearance, PP film packaging was better than other films due to their high transparency. In a sensory test, there was no statistical difference among samples. Taken together, the transparent PP film packaging was more effective for short-term storage of cut kimchi cabbages. Thus, this study provides useful information for the selection of packaging materials for cut kimchi cabbage marketing.
 Keywords
cut kimchi cabbages;polypropylene film;short-term storage;quality;
 Language
Korean
 Cited by
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