High-pressure Carbon Dioxide Effect on Kimchi Fermentation

Area of Science:

• Food Science
• Microbiology
• Food Preservation

Background:

• Kimchi fermentation involves complex microbial and biochemical changes.
• Controlling fermentation is crucial for maintaining kimchi quality and shelf life.
• Nonthermal processing methods offer alternatives to traditional preservation techniques.

Purpose of the Study:

• To investigate the impact of high-pressure carbon dioxide (CO2) treatment on baechu kimchi fermentation.
• To evaluate the effects of CO2 treatment on physicochemical and sensory properties during storage.

Main Methods:

• Baechu kimchi was treated with high-pressure CO2 (70 kg/cm²) for 24 hours.
• Fermentation was assessed by monitoring pH, titratable acidity, and lactic acid bacterial counts at 10°C.
• Sensory properties (sourness, color, flavor, texture, overall acceptability) were evaluated.

Main Results:

• CO2-treated kimchi exhibited higher pH, lower titratable acidity, and reduced lactic acid bacteria compared to untreated kimchi.
• Sensory evaluation indicated improved sourness and overall acceptability in treated kimchi.
• Color, flavor, and texture remained largely unaffected by the high-pressure CO2 treatment.

Conclusions:

• High-pressure CO2 treatment effectively modulates kimchi fermentation.
• This nonthermal process shows potential for preserving baechu kimchi quality during storage.
• CO2 treatment is a viable nonthermal method for extending kimchi shelf life while maintaining desirable sensory attributes.