Development of a Sulfite ‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

AbstractA sulfite ‐based oxygen scavenger (SOS) was developed with sodium metabisulfite and applied to kimchi packaging in an attempt to prevent oxygen‐mediated kimchi quality degradation. The results of the oxygen‐scavenging capacity test showed that the SOS had a competitive oxygen‐scavenging performance in comparison with commercial oxygen scavengers. The kimchi was packaged with and without the SOS and stored over 12 weeks at 0 and 10 °C for an SOS application test. The kimchi treated with the SOS showed a significantly lower (P< 0.05) headspace oxygen and carbon dioxide concentration and pressure inside the packages than the control. The pH and titratable acidity values indicated that the SOS did not retard the kimchi fermentation process. The HunterL,a, andb values in the kimchi packaged with the SOS were significantly higher (P< 0.05) than those in the control. After 12 weeks of storage, the total aerobic bacteria counts were reduced by 1.32 and 2.97 log CFU/g, lactic acid bacteria counts were reduced by 2.22 and 4.42 log CFU/g, and total yeasts and molds counts were reduced by 1.76 and 3.04 log CFU/g at 0 and 10 °C, respectively, by the SOS compared to those in the control. These results demonstrated that the developed SOS inhibited oxygen‐mediated deterioration of the kimchi, but did not affect the kimchi fermentation. Therefore, our SOS can be used as an active food‐packaging technology for kimchi qu ality preservation.Practical ApplicationA newl...
Source: Journal of Food Science - Category: Food Science Authors: Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research