Use of a pinhole to develop an active packaging system for kimchi, a Korean fermented vegetable

✍ Scribed by Dong Sun Lee; Hyun Dong Paik

• Book ID: 101288502
• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 115 KB
• Volume: 10
• Category: Article
• ISSN: 0894-3214
• DOI: 10.1002/(sici)1099-1522(199701/02)10:1<33::aid-pts382>3.0.co;2-v

✦ Synopsis

A pinhole in a packaging system for kimchi, a Korean lactic acid fermented vegetable, was found to actively modify the headspace gas and improve the quality of the product. The effect of the presence of a pinhole on the headspace atmosphere and microbial flora was investigated in the packaging system and a prototype of this active packaging system was fabricated and tested for its effectiveness in improving quality. The incorporated pinhole eliminated pressure build-up in the package by allowing restricted flow of gas to the atmosphere. O 2 and N 2 gases in the headspace were flushed out by CO 2 gas produced continuously from lactic acid fermentation and this modified atmosphere enhanced the growth of lactic acid bacteria. In particular, the growth of Leuconostoc species, heterofermentative lactic acid bacteria, was promoted by the pinhole. The increased amount of heterofermentative lactic acid bacteria led to a higher accumulation of CO 2 in the package and this provided the kimchi with a stronger cool carbonic taste and a desirable flavour. An elaborate design of the pinhole incorporating microporous film and a gas adsorvent could be adopted to improve the kimchi packaging system by preventing leakage of fermentative aroma and possible contamination from outside atmosphere.