Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions
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 chromatog...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/9562981 |
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| _version_ | 1832565791336169472 |
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| author | Su-Yeon You Ji-Su Yang Sung Hyun Kim In Min Hwang |
| author_facet | Su-Yeon You Ji-Su Yang Sung Hyun Kim In Min Hwang |
| author_sort | Su-Yeon You |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-75e03cf8eec94fa6953ac26f414c97de |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-75e03cf8eec94fa6953ac26f414c97de2025-02-03T01:06:41ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/95629819562981Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage ConditionsSu-Yeon You0Ji-Su Yang1Sung Hyun Kim2In Min Hwang3World Institute of Kimchi, Gwangju, Republic of KoreaWorld Institute of Kimchi, Gwangju, Republic of KoreaWorld Institute of Kimchi, Gwangju, Republic of KoreaWorld Institute of Kimchi, Gwangju, Republic of KoreaIn 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.http://dx.doi.org/10.1155/2017/9562981 |
| spellingShingle | Su-Yeon You Ji-Su Yang Sung Hyun Kim In Min Hwang Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions Journal of Food Quality |
| title | Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions |
| title_full | Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions |
| title_fullStr | Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions |
| title_full_unstemmed | Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions |
| title_short | Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions |
| title_sort | changes in the physicochemical quality characteristics of cabbage kimchi with respect to storage conditions |
| url | http://dx.doi.org/10.1155/2017/9562981 |
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