Resumen de Use of Laser-Etched Pouches to Control the Volume Expansion of Kimchi Packages During Distribution: Impact of Packaging and Storage on Quality Characteristics
Use of laser-etched pouches was investigated to develop kimchi packages with gas control functions. According to the degree of laser processing, the headspace pressure, atmospheric composition, and water vapor transmission rate of the kimchi packages were measured to investigate the potential use of laser-etched packages for kimchi. In addition, the pH, titratable acidity, organic acid, and microbial population of the packaged kimchi were examined to study the effect of packaging and storage conditions on its quality characteristics. The concentration of carbon dioxide in the pouches with a high gas transmission rate was less than that in other pouches (P< 0.05), indicating that low a carbon dioxide concentration resulted in less volume expansion. During the storage period (P< 0.05), the gas pressure in some pouches started to increase after the 15th d at 10 °C. Few differences were observed between the quality characteristics of kimchi (for example, pH, titratable acidity, organic acid, and microbial count). In addition, this study indicated that the higher the storage temperature, the more rapid the fermentation. Consequently, laser-etched pouches demonstrate the potential for controlling the gas, which in turn maintains the quality of kimchi. The use of laser-etched films could exert marked effects on alleviating the volume expansion or pressure build-up in kimchi packages. The results reported in this study indicate that the proposed packaging technologies based on laser-etched pouches can be utilized by the food industry to prevent volume expansion of the packages for fermented foods.
