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Effects of high pressure treatment on the quality and storage of kimchi

Sohn, K.H., Lee, H.J.
International journal of food science & technology 1998 v.33 no.4 pp. 359-365
gas production (biological), cabbage, fermented foods, pressure treatment, food processing quality, food storage, juices, lactic acid bacteria, plate count, inactivation, texture, acidification, carbon dioxide, color, storage quality, traditional foods
The effects of high pressure treatment on the microflora and storage of kimchi were investigated. In a bacterial suspension, numbers of Lactobacillus plantarum were reduced by 6 logs by 500 MPa, at 25 degrees C for 10 min. Kimchi juice did not alter the rate of inactivation of lactic acid bacteria by high pressure treatment. There was no change in the texture of kimchi subjected to a pressure of 400 MPa, but an increase in cutting force was observed at 600 MPa. When kimchi was pressurized at 400 MPa for 10 min at 25 degrees C and subsequently stored at 20 degrees C for 4 weeks, the total number of viable cells stayed at 10(3) CFU mL-1. High pressure treatment above 400 MPa prevented excessive acidification that typically occurs during the extended storage of kimchi. The inflation of pouches as a result of accumulated carbon dioxide was also prevented by high pressure treatment Although colour changes were accelerated by high pressure treatment, this study demonstrates that high pressure treatment can be used to control overripening during the distribution and storage of kimchi products.