Effect of Filling Ratio on the Quality Changes of Packaged Kimchi

Kimchi packed in PP tray was stored at to investigate the effect of filling ratio on the quality changes. The quality of Kimchi studied were gas composition in the package, pH, titratable acidity, color, growth of lactic acid bacteria and sensory properties. As the filling ratio increased, there was more consumption and evolution measured. Titratable acidity and pH were not significantly affected by the filling ratio. Color change of crushed Kimchi juice was also little affected by the filling ratio. During the storage, L and b values were decreased exponentially, but a value s remained constant. The growth of lactic acid bacteria and sensory scores showed no significant difference according to the filling ratio. Therefore, the filling ratio in packaging of Kimchi seemed to have little influence on the quality changes of Kimchi.