Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage ConditionsReport as inadecuate




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Journal of Food Quality - Volume 2017 2017, Article ID 9562981, 7 pages - https:-doi.org-10.1155-2017-9562981

Research ArticleWorld Institute of Kimchi, Gwangju, Republic of Korea

Correspondence should be addressed to In Min Hwang

Received 14 September 2016; Revised 7 November 2016; Accepted 10 November 2016; Published 15 January 2017

Academic Editor: Jesús Lozano

Copyright © 2017 Su-Yeon You et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

In this study, the changes in pH, organic acid content, acidity, and salinity of kimchi prepared at 0 days, stored 1–8 weeks at 4 and 10°C, and stored at room temperature for two days were analyzed. Organic acids content was analyzed by using analytical technique of high-performance liquid chromatography HPLC. This method was also validated using quality assurance parameters of linearity, limits of detection and quantification LOD and LOQ, precision, and spike recovery experiments. In the analysis of organic acids content mg-kg, it was found that the kimchi stored for 1–8 weeks at 4 and 10°C showed gradual increase in the organic acids content during storage period. The order of organic acids was lactic acid > acetic acid > citric acid > malic acid > succinic acid > oxalic acid > fumaric acid. The pH values of kimchi stored at 4°C, 10°C, and 25°C were 4.1, 3.6–3.7, and 4.1, respectively.





Author: Su-Yeon You, Ji-Su Yang, Sung Hyun Kim, and In Min Hwang

Source: https://www.hindawi.com/



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