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An irreversible ripeness indicator to monitor the CO2 concentration in the headspace of packaged kimchi during storage

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Abstract

An irreversible chitosan-based indicator has been developed to monitor the kimchi quality corresponding to the partial pressure of CO2 gas in the packaging headspace. For this, 0.3% (w/v) solutions of chitosan and the Coomassie Brilliant Blue dye (BB) were mixed at volume ratios of 10:1, 10:2, and 10:5 to yield BB-incorporated chitosan-based CO2 indicators. A greater CO2 accumulation was observed for kimchi samples stored at 25°C than those stored at 15°C. Acidity measurements indicated optimal consumer satisfaction at 1 and 3 days (when the transparency measurements for the developed indicators were approximately 20%) for kimchi samples stored at 15 and 25°C, respectively. A Pearson correlation analysis revealed that the indicator transparency correlated well with several parameters used to indicate the kimchi quality.

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Authors and Affiliations

  1. Department of Food Science and Technology, Sejong University, Seoul, 143-747, Korea

    Xiangpeng Meng, Kyuho Lee, Tae-Young Kang & Sanghoon Ko

Authors
  1. Xiangpeng Meng
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  2. Kyuho Lee
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  3. Tae-Young Kang
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  4. Sanghoon Ko
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Correspondence to Sanghoon Ko.

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Meng, X., Lee, K., Kang, TY. et al. An irreversible ripeness indicator to monitor the CO2 concentration in the headspace of packaged kimchi during storage. Food Sci Biotechnol 24, 91–97 (2015). https://doi.org/10.1007/s10068-015-0014-2

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  • DOI: https://doi.org/10.1007/s10068-015-0014-2

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