Development of colour indicators for kimchi packaging.

Type of article: Article

Summary

Direct incorporation of additive mixtures into film was a suitable method for making colour indicator packaging. During kimchi fermentation, pH was lowered from 5.8 to 3.5 and titratable acidity increased from 0.25 to 1.1%. Colour of the bromocresol purple type indicators turned from blue to light green and methyl red type from light orange to red. Regardless of fermentation temperature, these changes were closely correlated with pH and titratable acidity values. Thus the colour changes of the indicators represented the extent of ripeness of packaged kimchi products. Such technology might be of potential value in identifying failed packages of fresh foods in MAP such as minimally processed fruits and vegetables, or other fresh foods.

Details

Original title: Development of colour indicators for kimchi packaging.
Record ID : 2000-3114
Languages: English
Source: Ital. J. Food Sci. - vol. 64 - n. 2
Publication date: 1999/03
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Precooked food
Keywords: Prepared food; Treatment; Quality; Vegetable; Fermentation; Packaging; Development; Colour; Additive