Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi

We characterized changes in quality characteristics and microbial community during kimchi fermentation and the effects of pasteurization on lactic acid bacteria growth. Experimental data were utilized to establish regression equations to determine acidity as a measure of carbon dioxide accumulation, which were used for shelf life estimation, thus facilitating effective management of packaging volume expansion and breakage as well as quality maintenance during distribution.

Abstract

Pasteurization‐mediated delayed kimchi ripening and regression analysis for shelf life estimation were investigated. Various initial kimchi microbial communities were simplified to lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. over time, with concomitant pH decrease from 6.39 to 4.34 and acidity increase from 0.06% to 0.35%. Other quality characteristics (organic acid, carbon dioxide, and microbial population) also changed, exhibiting high intercorrelation. Pasteurization decreased the initial bacterial counts from 5.20 to 1.92 log CFU/g, thereby delaying the change in quality characteristics (pH, acidity, organic acid, microbial population, carbon dioxide, and microbial community); however, the texture did not differ significantly (p < 0.05). In addition, the regression equation for the relationship between acidity and carbon dioxide levels suggested that shelf life could be estimated in conjunction with the ideal gas equation. In conclusion, pasteurization and regression analysis for kimchi shelf life estimation may enable the maintenance of quality and effective management during the distribution process.

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