Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Critical review on Active Technologies to Regulate the Levels of Carbon Dioxide and Oxygen for Kimchi Packaging

김치포장 내부의 이산화탄소 및 산소 제어를 위한 포장 기술 고찰

  • Jeong, Suyeon (Industrial Technology Research Group, World Institute of Kimchi) ;
  • Lee, Hyun-Gyu (Industrial Technology Research Group, World Institute of Kimchi) ;
  • Lee, Jung-Soo (Industrial Technology Research Group, World Institute of Kimchi) ;
  • Yoo, SeungRan (Industrial Technology Research Group, World Institute of Kimchi)
  • 정수연 (세계김치연구소, 산업기술연구단) ;
  • 이현규 (세계김치연구소, 산업기술연구단) ;
  • 이정수 (세계김치연구소, 산업기술연구단) ;
  • 유승란 (세계김치연구소, 산업기술연구단)
  • Received : 2019.04.11
  • Accepted : 2019.04.18
  • Published : 2019.04.30
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Abstract

This paper presents a literature review on the active technologies to regulate the levels of carbon dioxide and oxygen in Kimchi packaging. In this study, laser-etched pouches and $O_2$ scavengers were used for Kimchi packaging, and the efficiency of each packaging technique to regulate the $CO_2$ and $O_2$ levels inside Kimchi packages was investigated. When Kimchi was packaged with a laser-etched pouch, the $CO_2$ concentration in the sample with a high gas transmission rate was less than that in other pouches (p<0.05), and a low $CO_2$ level had little effect on the expansion of the package volume. Kimchi treated with an $O_2$ absorber exhibited a significantly lower (p<0.05) $O_2$ concentration inside the packages relative to the control. A low $O_2$ concentration inside the Kimchi package effectively inhibited the growth of total aerobic bacteria and lactic acid bacteria, as well as yeasts and molds on Kimchi. These results suggest that $O_2$ absorbers have a positive effect on the microbial quality of Kimchi. Therefore, packaging in a laser-etched pouch and the use of an $O_2$ scavenger could provide a novel packaging material for regulating the $CO_2$ and $O_2$ levels during Kimchi packaging.

Keywords

SSMHB4_2019_v34n2_233_f0001.png 이미지

Section of the laser-etched pouch. Red and green represent the surface film and etched part, respectively (Lee & Yoo 2017a)

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Changes in the carbon dioxide concentrations in Kimchi (김치) packaging during storage at 4℃, (A) and 10℃, (B); ●: A, ○: B, ▲: C, △: D, ■: E, □: F and ◆: G. (Lee & Yoo 2017a)

SSMHB4_2019_v34n2_233_f0003.png 이미지

Headspace oxygen and carbon dioxide concentration inside packages of packaged Kimchi (김치) with sulfite-based oxygen scavenger (SOS) and without sulfite-based oxygen scavenger (control). (a) and (b): headspace oxygen concentration inside packages of packaged Kimchi ( 김치 ) stored at 0℃ and 10℃, respectively. Data are expressed as the mean±standard error of three replicates. Asterisk (*) denotes a significant difference (p<0.05) as determined by Student’s t-test (Lee et al., 2018b).

SSMHB4_2019_v34n2_233_f0004.png 이미지

Microbial population in Kimchi of packaged Kimchi with sulfite-based oxygen scavenger (SOS) and without sulfite-based oxygen scavenger (control). (a) and (b): total aerobic bacteria population in Kimchi of packaged Kimchi stored at 0℃ and 10℃, respectively; (c) and (d): lactic acid bacteria population in Kimchi of packaged Kimchi stored at 0℃ and 10℃, respectively; (e) and (f): total yeasts and molds population in Kimchi of packaged Kimchi stored at 0℃ and 10℃, respectively. Data are expressed as the mean±standard error of three replicates. Asterisk (*) denotes a significant difference (p<0.05) as determined by Student’s t-test (Lee et al., 2018b).

Different types of oxygen scavenging agents (Ahn et al., 2016; Hutter et al., 2016; Gaikwad et al., 2018)

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