• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.265-269
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• 2003

Gamma irradiation treatment was performed at the early and mid-fermentation stages of Kimchi preparation. Changes in fermentative microorganisms and lactate dehydrogenase activity during the fermentation periods were investigated to determine proper irradiation point for extending the shelf life of Kimchi. Initial levels of acid producing bacteria and yeast in Kimchi were 10$^4$ CFU g$^{-1}$ and 10$^1$ CFU g$^{-1}$ , and reached up to 10$^{9}$ CFU g$^{-1}$ after 15 days and 10$^{7}$ CFU g$^{-1}$ after fermentation for 30 days at 1$0^{\circ}C$, respectively. The radiation resistance of acid producing bacteria in the earlier stage (D$_{10}$ value was 0.87 kGy) was higher than at the midfermentation stage (after 10 days at 1$0^{\circ}C$, D$_{10}$ value was 0.69 kGy). Microbial growth and lactate dehydrogenase activity were inhibited significantly by gamma irradiation at the early fermentation stage of Kimchi and acidification was effectively delayed during the subsequent storage period. Although the growth of fermentative microorganisms was inhibited by gamma irradiation at the mid-fermentation stage of Kimchi, lactate dehydrogenase activity was maintained and acidification continued during the storage period.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.74-82
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• 2011

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at $10^{\circ}C$ fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23~4.52 and 6.12~7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both $DPPH^+$ and $ABTS^+$ scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.5 no.1
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• pp.73-77
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• 2004

The effects of fructooligosaccharide addition on acidity and taste of kimchi were examined. Compared to sucrose-added kimchi, FOS-added kimchi did not show significant effects on pH and acidity changes during storage. Additionally, FOS (1％)-added kimchi provided less sour taste, better overall sensory acceptance and less off-flavor.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.159-165
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• 2012

In this study, the chemical characteristics of $Aralia$ $continentalis$ Kitagawa (AcK) $leaf-kimchi$ prepared using different seasonings were examined during storage. In the analysis, no visible changes in the degree of total vitamin C, reducing sugar and total chlorophyll in the $AcK$ $leaf-kimchi$ preserved products were observed over the storage period, and showed a relatively high retention rate was reported. Among the chemicals in the $AcK$ $leaf-kimchi$ preserved products, dietary fiber decreased with the storage period, the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) decreased, and the total dietary fiber(TDF) remained unchanged (5.27~5.56%). Total chlorophyll decreased after the $1^{st}$ month, increased after the 3rd month and then decreased again. The total soluble solid content increased throughout the storage period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.54-59
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• 1995

Compositional changes in pungent components of Dolsan Leaf Kimchi during fermentation were investigated. Major volatile compounds identified in the kimchi were 3-isothiocyanate-1-propene(allyl isothiocyanate, AITC) di-2-propenyl disulfide, 1-methoxy-2-butanol, 4-isothiocyanate-1-butene and dimethyl trisulfide. The contents of allyl isothiocyanate and 4-isothiocyanate-1-butene decreased, while dimethyl trisulfide increased during fermentation and storage. 1-methoxy 2-butanol increased at the initial stage of fermentation, showing highest at 2~3 days, and decreased thereafter. Di-2-propenyl disulfide decreased after 5 days and increased after 10days of storage. Total glucosinolate content increased by 3days and decreased from 4days of storage.

• Journal of radiological science and technology
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• v.11 no.1
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• pp.71-77
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• 1988

To improve the storage method for kimchi, optimal ripening kimchi was irradiated with doses of 1, 3, 5kGy Co-60gamma radiation, followed by the microbiological, physicochemical and senosory evaluations during storage at $5^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total lactobacilli (anaerobe) increased. The above, total aerobic and lactobacilli were reduced by 1 to 3 log cycles with irradiation and at the 90th day after storage the number of total lactobacilli remained $1.30{\times}10^{8}$ per ml in 3 kGy irradiated group. Irradiation treatment at 3 kGy sterilized coliforms and molds contaminating the sample as the level of $2.0{\times}10^{4}$ per ml and $5.4{\times}10^{2}$ per ml respectively and no apparent growth was observed in both control and 1 kGy irradiated groups after 20 days of storage. The population of yeast, $3.5{\times}10^{3}$ per ml initially, increased steadily during kimchi storage and at 90 days of storage the number was shown to be $5.6{\times}10^{4}$ per ml and $6.5{\times}10^{2}$ per ml in control and 3 kGy irradiated groups, respectively. 2. In the physicochemical changes during kimchi storage, pH, acidity and volatile acid of non-irradiated control at the 45th day after storage were 4.0, 0.7% and 0.066%, while those of 3 kGy irradiated group were 4.2, 0.59 and 0.06% at the 90th day of storage, respectively. The reducing sugar content of all stored samples changed inversely total acidity content, indicating irradiation delayed the changes of them. The amount of ascorbic acid decreased gradually with the storage time and irradiation dose increase. Textural parameters of 3 kGy irradiated group were superior to those of other groups at the latter stage of storage. 3. Sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of kimchi more than two months as compared to control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.218-223
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• 2000

The objective of this study was to investigate the effectiveness of preservatives for extending storage life and maintaining the quality of minimally processed Chinese cabbage. Cut Chinese cabbage was treated with either 1% CaCl2, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan＋1% vitamin C, 0.1% Sporix＋1% vitamin C or hot water(6$0^{\circ}C$) and then packed with polyethylene film(60${\mu}{\textrm}{m}$) and stored at either 2$0^{\circ}C$ or 4$^{\circ}C$. To evaluate biochemical changes and quality of minimally processed Chinese cabbage, the samples were tested to determine the amount of vitamen C, titratable acidity, organic acid and fiber contents. Changes in color were also examined. The quality of kimchi prepared form minimally processed cabbage was affected by the treatments. REsults indicate that the minimally processed Chinese cabbage treated with either 1% CaCl2 at 2$0^{\circ}C$ and 4$^{\circ}C$ or 1% NaCl at 2$0^{\circ}C$ minimized biochemical changes in plant tissue and those treatments were most effective in maintaining product quality. The cabbage treated with 1% vitamin C or 1% NaCl at 4$^{\circ}C$ resulted in kimchi with improved color, texture, flavor and the best overall acceptability, as determined by a sensory test.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.97-102
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• 2004

The objective of this study was to control Kimchi fermentation using pH sensitive bacteriocin entrapping liposome(bacteriocin-liposome). The liposomes were prepared by the reverse-phase evaporation method from a mixture of DPPC(dipalmitoyl phosphatidylcholine, DPPE(dipalmitoyl phosphatidylethanolamine), DOPC(dioleoyl phosphatidylcholine) and cholesterol in a molar ration of 4:2:1:4. The bacteriocin-liposome was disruptured at pH 4 of buffer and was stable at alkaline pHs(6 and 7). Irrespective of the addition of the bacteriocin-liposomes, the pH of every Kimchi sample decreased to 5 during 5 days storage at 5$^{\circ}C$. Kimchi samples treated with bacteriocin-liposomes maintained pH 4 or higher, while Kimchi samples not treated with bacteriocin-liposomes exhibited pH 3.58 or lower. In general, the pH of Kimchi samples stored at 20$^{\circ}C$ decreased faster, compared to that of Kimchi samples stored at 5$^{\circ}C$. The pH of Kimchi samples treated with the bacteriocin-liposomes was 3.9 during 90 days storage, while that of the samples not treated with the bacteriocin-liposomes was 3.68 and 3.32 during 30 days and 90 days storages, respectively. Lactic acid bacteria in Kimchi treated with the bacteriocin-liposome grew relatively slow at 5$^{\circ}C$. The viable cell number of lactic acid bacteria increased up to 4${\times}$10$\^$7/ cells/ml and then decreased to 8${\times}$10$\^$6/ cells/ml during 90 days storage at 5$^{\circ}C$.

• The Journal of the Korea Contents Association
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• v.22 no.1
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• pp.646-655
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• 2022

This study was conducted to investigate the quality characteristics of Kimchi during fermentation and storage according to containers with native plant extract. The containers used in the experiment were antimicrobial polypropylene containers(KAPP) developed with the addition of native plant extracts, and it was tested by comparing the microbial changes and sensory characteristics of the existing commercial containers, such as polypropylene containers(KPP), stainless steel containers(KST), and porcelain containers(KPC). Change in total microbial cell were similar for each container. Coliform maintained the lowest level from 15 days after storage to 50 days. Leuconostoc spp. and Lactobacillus spp. showed a rapid increase in all four storage containers until the 15th day of storage and then decreased. The KAPP container maintained its highest level. The sensory evaluation was carried out on Kimchi optimal condition(storage 40 days). The sensory scores of KAPP were generally higher than those of other experimental samples in characteristics of appearance, odor, taste and overall preference. As a result, KAPP container has an excellent antibacterial effect as compared with the three commercially available storage containers, is effective for fermentation of lactic acid.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.302-310
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• 2008

In this study, potato kimchi was prepared by applying heat to raw potatoes, and then the physico-chemical properties and anti-cancer effects of the kimchi were analyzed. The texture results indicated the potato kimchi had very good hardness and springiness attributes. During th late storage period, total vitamin C content of the kimchi slowly increased. In addition, the potato kimchi had non-volatile organic acid changes that promoted early aging; however, after the complete aging period, it was comparatively similar to other types of kimchi. Using the methanol extracts of various kimchi samples, the potato kimchi(solid 100%) showed the highest anti-carcinogenic effects in terms of anti-tumor activity in tumor bearing Balb/c mice with sarcoma-180 cells. In addition, the effects of the methanol extracts on hepatic glutathione S-transferase content were $289.76\;{\mu}mol/mg$ protein/min, $250.97\;{\mu}mol/mg$ protein/min, $251.20\;{\mu}mol/mg$ protein/min, $219.53\;{\mu}mol/mg$ protein/min, $183.79\;{\mu}mol/mg$ protein/min, for control kimchi, mul kimchi, and two potato kimchis [(solid 100%) and(solid 60%+kimchi juice 40%)], respectively. The in vivo anti-cancer effects of the potato kimchi were investigated using AGS human gastric adenocarcionoma cells and HT-29 human colon adenocarcionoma cells. Overall, an MTT assay revealed that the methanol extract of the potato kimchi showed the highest anti-carcinogenic effects.