Abstract
This study was conducted to examine the quality characteristics of canned kimchi prepared by minimal thermal processing. Korean cabbage kimchi was fermented at 20℃ for several days up to acidity 0.5±0.1%, was packaged in cylindrical can of 115 mL and pasteurized at low temperature. Thermal processing times based on F?? value at geometrical center of the can were determined as 23.1, 17.7 and 12.7 min at 65, 70 and 80℃, respectively. The quality changes of the processed kimchi were measured during storage at 20℃. The pH of pasteurized kimchi was higher than that of unpasteurized control. The number of lactic acid bacteria was reduced to about 10²~10³ (CFU/mL). The pasteurized kimchi product showed better texture and color values compared to the control, while resulting in the lower carotenoid and ascorbic acid contents. Kimchi preparation by minimal thermal processing had a positive effect for reduction of sour taste and sour flavor in sensory quality, but gave adverse effect in acceptability because of off-taste and off-flavor.
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