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Development of Color Indicators for Kimchi Packaging

Seok‐In Hong, Wan‐Soo Park

Open publisher page 25 citations

Abstract

ABSTRACT Color indicators for kimchi(fermented vegetable product) packaging were developed to monitor the quality of such commercial products during storage and distribution. Kimchiwas packed in a polypropylene (PP) tray with nylon/cast polypropylene (Ny/CPP) lid. A color indicator film consisting of PP resin, Ca(OH) 2 as a CO 2 absorbent and bromocresol purple or methyl red was attached to the lid. During fermentation at 0,10, and 20°C, kimchi quality was evaluated for pH and titratable acidity (TA), which had been correlated with Hunter color values of the indicators. Regardless of fermentation temperature, the color values correlated well with pH and TA values.

About this research paper

What this paper is about

ABSTRACT Color indicators for kimchi(fermented vegetable product) packaging were developed to monitor the quality of such commercial products during storage and distribution. Kimchiwas packed in a polypropylene (PP) tray with nylon/cast polypropylene (Ny/CPP) lid. A color indicator film consisting of PP resin, Ca(OH) 2 as a CO 2 absorbent and bromocresol purple or methyl red was attached to the lid. During fermentation at 0,10, and 20°C, kimchi quality was evaluated for pH and titratable acidity (TA), which had been correlated with Hunter color values of the indicators. Regardless of fermentation temperature, the color values correlated well with pH and TA values.

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Available abstract

ABSTRACT Color indicators for kimchi(fermented vegetable product) packaging were developed to monitor the quality of such commercial products during storage and distribution. Kimchiwas packed in a polypropylene (PP) tray with nylon/cast polypropylene (Ny/CPP) lid. A color indicator film consisting of PP resin, Ca(OH) 2 as a CO 2 absorbent and bromocresol purple or methyl red was attached to the lid. During fermentation at 0,10, and 20°C, kimchi quality was evaluated for pH and titratable acidity (TA), which had been correlated with Hunter color values of the indicators. Regardless of fermentation temperature, the color values correlated well with pH and TA values.

Key concepts: Titratable acid, Bromocresol purple, Polypropylene, Food science, Tray, Fermentation, Chemistry, Bromocresol green

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