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Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials

절단배추의 포장재질에 따른 단기 저장 중 품질특성

  • Son, Eun Ji (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Hwang, In-Wook (Food and Bio-Industry Research Institute, Kyungpook National University) ;
  • Chung, Shin-Kyo (School of Food Science and Biotechnology, Kyungpook National University)
  • Received : 2015.07.16
  • Accepted : 2015.09.21
  • Published : 2015.10.30

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 $5^{\circ}C$ 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.

Acknowledgement

Supported by : 농림수산식품기술기획평가원

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