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Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions
Joint Authors
You, Su-Yeon
Yang, Ji-Su
Kim, Sung Hyun
Hwang, In Min
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-01-15
Country of Publication
Egypt
No. of Pages
7
Abstract EN
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.
American Psychological Association (APA)
You, Su-Yeon& Yang, Ji-Su& Kim, Sung Hyun& Hwang, In Min. 2017. Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1176220
Modern Language Association (MLA)
You, Su-Yeon…[et al.]. Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions. Journal of Food Quality No. 2017 (2017), pp.1-7.
https://search.emarefa.net/detail/BIM-1176220
American Medical Association (AMA)
You, Su-Yeon& Yang, Ji-Su& Kim, Sung Hyun& Hwang, In Min. Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1176220
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176220