The purpose of this study is to find the best temperature condition for long term storage of winter kimchi in the kimchi refrigerator. Winter kimchi is one of the typical ways for preserving fresh vegetables during the winter season. In this study, two different fermentation systems-‘ripening mode’ ...
The purpose of this study is to find the best temperature condition for long term storage of winter kimchi in the kimchi refrigerator. Winter kimchi is one of the typical ways for preserving fresh vegetables during the winter season. In this study, two different fermentation systems-‘ripening mode’ and ‘storage mode’-equipped in the kimchi refrigerator were used to determine the fermentation characteristics of winter kimchi. For ‘ripening mode’, 4 different temperatures were used and their conditions were as follows; 5 days at 10℃ followed by storage at -2.5℃ (F1), fermentation at 10℃ for 4 days followed by storage at 0℃ for 13 days and then stored at -2.5℃ (F2), 1 day at 16℃ followed by storage at -2.5℃ (F3), 2 day at 14℃ followed by storage at -3℃ (F4). For ‘storage mode’ temperature systems used were as follows; storage at -1℃ (S1), 91 days at -1℃ followed by storage at -2.5℃ (S2), storage at -2.5℃ (S3), storage at -2℃ (S4). The mode of F2 and S2 were modification of F1 and S1 mode, respectively, in order to increase storage condition.
In ‘ripening mode’, time required for F1, F2, F3 or F4 kimchi to reach at pH 4.4 and acidity 0.6% was 2, 4, 8 and 16 weeks, respectively, indicating that fermentation rate is faster in the order of F1 > F2 > F3 > F4. Lactobacillus sp. growth in F1 and F2 kimchi reach maximum of 9 log CFU/mL at 4th and 8th week of storage, respectively, while that for F3 and F4 were reached maximum at 4th week as F1 but the concentration were lower as be 8 log CFU/mL, from both modes. Leuconostoc sp. growth was rather slow than Lactobacillus sp., and reached maxium at 8th week of storage but the growth rates were different with temperature condition. The highest growth of Leuconostoc sp. was observed in F2 kimchi of 10 log CFU/mL while those for F1 and F3 kimchi were 9 log CFU/mL, and that for F4 kimchi was 8 log CFU/mL. Winter kimchi stored at ‘ripening mode’ for 6 months were not over ripened regardless of temperature conditions. pH of kimchi were not dropped below 4.0 and were not over 0.8% after 6 months of storage. According to sensory evaluation results, acidic taste, carbonated taste and crispiness of kimchi from 4 different F-modes were highly evaluated entire storage period. Moldy smell, a distinctive characteristic of over-ripened kimchi, was not detected during 6 months of storage regardless of ripening modes. Overall acceptance for kimchi stored at F2 mode was scored over 5.0 points (9.0 scale) throughout the entire period of storage informing that ‘ripening mode’ seemed suitable for long term storage. Among various ‘ripening mode’ tested, winter kimchi stored at F2 mode of which storage temperature converted twice demonstrated the best fermentation properties including sensory characteristics.
In ‘storage mode’, time required for S1, S2, S3 or S4 kimchi to reach at pH 4.6 and acidity 0.5% was 12, 12, 20 and 16 weeks, respectively, indicating that fermentation rate is slower than kimchi stored at ‘ripening mode’ due to temperature condition. Both Lactobacillus sp. and Leuconostoc sp. growths reached maximum at 12th week. Lactobacillus sp. for S1 and S2 were 8 log CFU/mL and those for S3 and S4 were 7 log CFU/mL. Leuconostoc sp. for S1 and S2 were 9 log CFU/mL and while those for S3 and S4 were 8 log CFU/mL. According to sensory evaluation results, acidic and carbonated taste of S1 and S2 mode were scored over 5.0 point in the late stage of storage, after 20 weeks. Crispness of kimchi from all S-mode storage was scored over 5.0 even after 6 months of storage. Overall acceptance was increased as the storage duration prolonged indicating that fermentation takes longer at sub-zero temperature. Among various ‘storage mode’ tested, winter kimchi stored at S2 mode of which storage temperature converted once demonstrated the best fermentation properties.
In conclusion, F2 from ‘ripening mode’ and S2 from ‘storage mode’ were selected as one of the best conditions for long term storage of winter kimchi, respectively. When F2 and S2 storage conditions were compared, temperature condition for F2 seems better than S2 in terms of kimchi taste, which was highly scored from beginning to the end of storage. Kimchi stored under F2 condition was not over-ripened after 6 months of storage that is critical for long term storage of kimchi.
The purpose of this study is to find the best temperature condition for long term storage of winter kimchi in the kimchi refrigerator. Winter kimchi is one of the typical ways for preserving fresh vegetables during the winter season. In this study, two different fermentation systems-‘ripening mode’ and ‘storage mode’-equipped in the kimchi refrigerator were used to determine the fermentation characteristics of winter kimchi. For ‘ripening mode’, 4 different temperatures were used and their conditions were as follows; 5 days at 10℃ followed by storage at -2.5℃ (F1), fermentation at 10℃ for 4 days followed by storage at 0℃ for 13 days and then stored at -2.5℃ (F2), 1 day at 16℃ followed by storage at -2.5℃ (F3), 2 day at 14℃ followed by storage at -3℃ (F4). For ‘storage mode’ temperature systems used were as follows; storage at -1℃ (S1), 91 days at -1℃ followed by storage at -2.5℃ (S2), storage at -2.5℃ (S3), storage at -2℃ (S4). The mode of F2 and S2 were modification of F1 and S1 mode, respectively, in order to increase storage condition.
In ‘ripening mode’, time required for F1, F2, F3 or F4 kimchi to reach at pH 4.4 and acidity 0.6% was 2, 4, 8 and 16 weeks, respectively, indicating that fermentation rate is faster in the order of F1 > F2 > F3 > F4. Lactobacillus sp. growth in F1 and F2 kimchi reach maximum of 9 log CFU/mL at 4th and 8th week of storage, respectively, while that for F3 and F4 were reached maximum at 4th week as F1 but the concentration were lower as be 8 log CFU/mL, from both modes. Leuconostoc sp. growth was rather slow than Lactobacillus sp., and reached maxium at 8th week of storage but the growth rates were different with temperature condition. The highest growth of Leuconostoc sp. was observed in F2 kimchi of 10 log CFU/mL while those for F1 and F3 kimchi were 9 log CFU/mL, and that for F4 kimchi was 8 log CFU/mL. Winter kimchi stored at ‘ripening mode’ for 6 months were not over ripened regardless of temperature conditions. pH of kimchi were not dropped below 4.0 and were not over 0.8% after 6 months of storage. According to sensory evaluation results, acidic taste, carbonated taste and crispiness of kimchi from 4 different F-modes were highly evaluated entire storage period. Moldy smell, a distinctive characteristic of over-ripened kimchi, was not detected during 6 months of storage regardless of ripening modes. Overall acceptance for kimchi stored at F2 mode was scored over 5.0 points (9.0 scale) throughout the entire period of storage informing that ‘ripening mode’ seemed suitable for long term storage. Among various ‘ripening mode’ tested, winter kimchi stored at F2 mode of which storage temperature converted twice demonstrated the best fermentation properties including sensory characteristics.
In ‘storage mode’, time required for S1, S2, S3 or S4 kimchi to reach at pH 4.6 and acidity 0.5% was 12, 12, 20 and 16 weeks, respectively, indicating that fermentation rate is slower than kimchi stored at ‘ripening mode’ due to temperature condition. Both Lactobacillus sp. and Leuconostoc sp. growths reached maximum at 12th week. Lactobacillus sp. for S1 and S2 were 8 log CFU/mL and those for S3 and S4 were 7 log CFU/mL. Leuconostoc sp. for S1 and S2 were 9 log CFU/mL and while those for S3 and S4 were 8 log CFU/mL. According to sensory evaluation results, acidic and carbonated taste of S1 and S2 mode were scored over 5.0 point in the late stage of storage, after 20 weeks. Crispness of kimchi from all S-mode storage was scored over 5.0 even after 6 months of storage. Overall acceptance was increased as the storage duration prolonged indicating that fermentation takes longer at sub-zero temperature. Among various ‘storage mode’ tested, winter kimchi stored at S2 mode of which storage temperature converted once demonstrated the best fermentation properties.
In conclusion, F2 from ‘ripening mode’ and S2 from ‘storage mode’ were selected as one of the best conditions for long term storage of winter kimchi, respectively. When F2 and S2 storage conditions were compared, temperature condition for F2 seems better than S2 in terms of kimchi taste, which was highly scored from beginning to the end of storage. Kimchi stored under F2 condition was not over-ripened after 6 months of storage that is critical for long term storage of kimchi.
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