Industrial Technology Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
J Food Sci. 2018 Dec;83(12):3009-3018. doi: 10.1111/1750-3841.14374. Epub 2018 Nov 15.
A sulfite-based oxygen scavenger (SOS) was developed with sodium metabisulfite and applied to kimchi packaging in an attempt to prevent oxygen-mediated kimchi quality degradation. The results of the oxygen scavenging capacity test showed that the SOS had a competitive oxygen scavenging performance in comparison with commercial oxygen scavengers. The kimchi was packaged with and without the SOS and stored over 12 weeks at 0 and 10 °C for an SOS application test. The kimchi treated with the SOS showed a significantly lower (P < 0.05) headspace oxygen and carbon dioxide concentration and pressure inside the packages than the control. The pH and titratable acidity values indicated that the SOS did not retard the kimchi fermentation process. The Hunter L, a, and b values in the kimchi packaged with the SOS were significantly higher (P < 0.05) than those in the control. After 12 weeks of storage, the total aerobic bacteria counts were reduced by 1.32 and 2.97 log CFU/g, lactic acid bacteria counts were reduced by 2.22 and 4.42 log CFU/g, and total yeasts and molds counts were reduced by 1.76 and 3.04 log CFU/g at 0 and 10 °C, respectively, by the SOS compared to those in the control. These results demonstrated that the developed SOS inhibited oxygen-mediated deterioration of the kimchi, but did not affect the kimchi fermentation. Therefore, our SOS can be used as an active food-packaging technology for kimchi quality preservation. PRACTICAL APPLICATION: A newly designed sulfite-based oxygen scavenger was applied in kimchi packaging, and it showed remarkable preventive effects on the kimchi quality deterioration caused by oxygen. Accordingly, it can be used as an active food-packaging technology to maintain kimchi quality during the storage period. Moreover, it can also be effectively utilized in the packaging of other high-moisture foods such as meat, fish, fruits, vegetables, and dairy products.
一种基于亚硫酸盐的吸氧剂（SOS）被开发出来，其中包含偏亚硫酸钠，并将其应用于泡菜包装，以试图防止氧气介导的泡菜质量下降。吸氧能力测试的结果表明，与商业吸氧剂相比，SOS 具有竞争性的吸氧性能。泡菜分别用 SOS 和不用 SOS 进行包装，并在 0 和 10°C 下储存 12 周进行 SOS 应用测试。用 SOS 处理的泡菜的顶空氧气和二氧化碳浓度以及包装内压力明显低于对照（P<0.05）。pH 值和可滴定酸度值表明，SOS 不会延迟泡菜发酵过程。用 SOS 包装的泡菜的 Hunter L、a 和 b 值明显高于对照（P<0.05）。经过 12 周的储存，与对照相比，在 0 和 10°C 下，SOS 分别使总需氧细菌计数减少了 1.32 和 2.97 log CFU/g，乳酸菌计数减少了 2.22 和 4.42 log CFU/g，总酵母和霉菌计数减少了 1.76 和 3.04 log CFU/g。这些结果表明，所开发的 SOS 抑制了氧气介导的泡菜恶化，但不影响泡菜发酵。因此，我们的 SOS 可以用作泡菜质量保存的主动食品包装技术。 实用程序：一种新设计的基于亚硫酸盐的吸氧剂被应用于泡菜包装中，它对氧气引起的泡菜质量恶化表现出显著的预防作用。因此，它可用作一种主动食品包装技术，在储存期间保持泡菜质量。此外，它还可以有效地用于肉类、鱼类、水果、蔬菜和乳制品等其他高水分食品的包装。
