Kang Miran, Kim Eunji, Chung Hyun-Jung, Park Sung Hee
Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, Republic of Korea.
Food Chem X. 2025 Jun 3;29:102610. doi: 10.1016/j.fochx.2025.102610. eCollection 2025 Jul.
With global demand for kimchi rising, effective preservation methods that maintain quality and extend shelf life are increasingly important. This study evaluated the effects of temperature fluctuations and phase transitions on the microstructure and physicochemical properties of Korean white kimchi during 4 weeks of frozen storage under four conditions: glassy state at -45 °C without fluctuations, and glassy, rubbery, and partially thawed states with fluctuations. Although pH, titratable acidity, and reducing sugars remained stable, ice crystal formation, microstructure, drip loss, hardness, colour, and antioxidant activity were significantly affected. Principal component analysis revealed that storage time and phase transitions influenced the distribution of quality variables, resulting in clearer sample separation. Phase transition conditions thus affected quality changes during frozen storage. Storage in the glassy state without fluctuations suppressed large ice crystal formation and preserved structure and function. These findings support glassy-state storage as a practical strategy for long-term kimchi preservation.
随着全球对泡菜的需求不断增加，保持品质并延长保质期的有效保存方法变得越来越重要。本研究评估了温度波动和相变对韩国白泡菜在四种条件下冷冻储存4周期间微观结构和理化性质的影响：-45°C无波动的玻璃态，以及有波动的玻璃态、橡胶态和部分解冻状态。尽管pH值、可滴定酸度和还原糖保持稳定，但冰晶形成、微观结构、滴水损失、硬度、颜色和抗氧化活性受到了显著影响。主成分分析表明，储存时间和相变影响了品质变量的分布，从而使样品分离更清晰。因此，相变条件影响了冷冻储存期间的品质变化。无波动的玻璃态储存抑制了大冰晶的形成，并保留了结构和功能。这些发现支持将玻璃态储存作为泡菜长期保存的实用策略。
