High-pressure Carbon Dioxide Effect on Kimchi Fermentation

Baechu (Chinese cabbage) kimchi was treated with high-pressure carbon dioxide at 70 kg/cm(2) for 24 h. The effect of this treatment on kimchi fermentation during storage at 10°C was investigated in terms of pH value, titratable acidity, lactic acid bacterial count, and sensory properties. Kimchi samples treated with pressurized CO2 had relatively a higher pH value, lower titratable acidity, and smaller lactic acid bacterial population than the untreated sample. A sensory evaluation showed that the sourness and overall acceptability of treated kimchi were better than those of the control. The color, flavor and texture were not significantly affected by the treatment. The results indicate that high-pressure CO2 treatment could be used as one of the applicable nonthermal processes for baechu kimchi preservation.