Abstract
This study describes the development of a method for predicting the ripening of Kimchi according to temperature to provide information on how the ripening of Kimchi changes during distribution. Various Kimchi quality factors were assessed according to temperature and time. The acidity (lactic acid %) was selected as a good freshness index, as it is dependent on temperature and correlates strongly with the sensory quality evaluation. Moreover, it is easy to measure and reproducible in the field. The maximum value of acidity in the stationary phase was observed to increase with the storage temperature. A predictive model was developed using the Baranyi and Roberts and Polynomial models to mathematically predict the acidity. A method using the mean kinetic temperature (MKT) was proposed. The accuracy of the model using the MKT was high. It was confirmed that there is no great variation in the maximum acidity, as MKT does not change much if the temperature changes in the stationary phase where the maximum acidity is constant. This study provides important information about the development of models to predict changes in food quality index under fluctuating temperature environments. The developed kinetic model uniquely treated the quality index at the stationary phase as a function of MKT. The predictions using the food temperature histories could help suppliers and consumers make a reasonable decision on the sales, storage, and consumption of foods. The developed model could be applied to other products such as beef for which the quality index at the stationary phase also changes with temperature histories.
Highlights
Kimchi is a traditional Korean food consisting of fermented salted vegetables and ingredients such as spring onion, garlic, ginger, and red pepper powder (CODEX STAN223-2001)
Korean cabbage Kimchi accounts for 75% of domestic Kimchi sales, from Korean Won (KRW) 677.4 billion in 2014 to KRW 807.3 billion in 2016 and have been increasing yearly
The rate of decrease was faster as the storage temperature increased (Figure 2a)
Summary
Kimchi is a traditional Korean food consisting of fermented salted vegetables (i.e., cabbage, radish) and ingredients such as spring onion, garlic, ginger, and red pepper powder (CODEX STAN223-2001). Kimchi is a traditional Korean food consisting of fermented salted vegetables (i.e., cabbage, radish) and ingredients such as spring onion, garlic, ginger, and red pepper powder Other fermented vegetable products similar to Kimchi are sauerkraut (fermented cabbage), pickled cucumbers, and Tsukenmono (preserved vegetables from Japan). Fermented vegetable products are known for various health benefits around the world, and many studies have been conducted to prove such claims [1,2,3]. While Kimchi was traditionally made in the home, it is commodified and mass-produced owing to the rise of the nuclear families eating out and group meals. Korean cabbage Kimchi accounts for 75% of domestic Kimchi sales, from Korean Won (KRW) 677.4 billion in 2014 to KRW 807.3 billion in 2016 and have been increasing yearly. Kimchi exports reached US$ 97.45 million in
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